Purchasing & Receiving Manager

AccorHotel•New Orleans, LA

3d•Onsite

About The Position

Reporting to the Director of Finance & Business Support, Purchasing Manager is responsible for the following but is not limited to: Direct and oversee all purchasing management operations for the hotel Oversee the functional administration, guidance, development and control over all purchasing, receiving and storeroom related activities of the hotel Maintain system of accounts and controls, providing accurate data necessary for all required finance reports and month end statements Maintain all company policies regarding departmental administrative standards, including, but not limited to, colleague reviews, disciplinary documentation, schedules, forecasts and intra-departmental communication Implement inventory controls and purchasing plans Prepare and analyze proposals and determine appropriate selections of suppliers based on the company standards and expectations Negotiate effective cost purchases for all supplies and services Examine and review proposed products and services to determine compliance with departmental specifications or standards, suggest substitute items when beneficial analyze market conditions Review vendor/contractor history Initiate and implement research into new products and technologies Conduct monthly/quarterly inventories Review stock inventory levels and purchase patterns Develop specific departmental goals and plans Review par levels and reorder goods Schedule and supervise the inventory taken for food, beverage, and nonfood items at the end of the month Collaborate with the Chefs to determine their needs on a weekly basis Balance all inventories with Accounts Payable monthly Close month end inventories and balance with Finance Secure all price quotations and bids Select suppliers, and negotiate the lowest prices taking into consideration the quality and service of the vendor and product Develop, implement, review and revise daily, monthly and annual reports, including revenues and covers, profit and loss Establish and monitor control systems for portion control and beverage supplies to minimize waste and maximize profitability Coordinate with the Executive Chef to establish cost calculations and portions for new recipes Establish and maintain effective communication with the Finance Department and Director of Food and Beverages.

Requirements

Minimum 2 years' previous management experience in Purchasing or Accounting
University degree / College diploma or equivalent work experience
Familiar with food & beverage items
Proficiency in MS Office, including Outlook, Word, and Excel
Superior leadership and coaching skills with a proven track record of developing and motivating colleagues
Excellent written and verbal communication skills required
Highly organized, results-oriented with the ability to be flexible and work well under pressure.
Excellent interpersonal skills
Must be able to lift heavy objects

Nice To Haves

Knowledge of Birchstreet or similar property management systems preferred

Responsibilities

Direct and oversee all purchasing management operations for the hotel
Oversee the functional administration, guidance, development and control over all purchasing, receiving and storeroom related activities of the hotel
Maintain system of accounts and controls, providing accurate data necessary for all required finance reports and month end statements
Maintain all company policies regarding departmental administrative standards, including, but not limited to, colleague reviews, disciplinary documentation, schedules, forecasts and intra-departmental communication
Implement inventory controls and purchasing plans
Prepare and analyze proposals and determine appropriate selections of suppliers based on the company standards and expectations
Negotiate effective cost purchases for all supplies and services
Examine and review proposed products and services to determine compliance with departmental specifications or standards, suggest substitute items when beneficial analyze market conditions
Review vendor/contractor history
Initiate and implement research into new products and technologies
Conduct monthly/quarterly inventories
Review stock inventory levels and purchase patterns
Develop specific departmental goals and plans
Review par levels and reorder goods
Schedule and supervise the inventory taken for food, beverage, and nonfood items at the end of the month
Collaborate with the Chefs to determine their needs on a weekly basis
Balance all inventories with Accounts Payable monthly
Close month end inventories and balance with Finance
Secure all price quotations and bids
Select suppliers, and negotiate the lowest prices taking into consideration the quality and service of the vendor and product
Develop, implement, review and revise daily, monthly and annual reports, including revenues and covers, profit and loss
Establish and monitor control systems for portion control and beverage supplies to minimize waste and maximize profitability
Coordinate with the Executive Chef to establish cost calculations and portions for new recipes
Establish and maintain effective communication with the Finance Department and Director of Food and Beverages.