Mgr Purchasing @ Marriott Downtown Syracuse

JOB OVERVIEW: The Purchasing Manager is responsible for sourcing and ordering any and all food items and other necessities for the entire property.

REPORTS TO: Director of Finance

ESSENTIAL JOB FUNCTIONS:

1. Responsible for ordering of all food items based on needs for the entire operation, including banquets; adjusting these figures as often as the flow of business dictates under the guidance of the chef and sous chefs at all times.
2. Establish sources of procurement as approved by the Executive Chef (these vendors being approved on the basis of their availability to comply with our company standards of quality, specification and delivery).
3. Request and receive competitive bids from these purveyors as scheduled and maintains up-to-date price information for ready departmental reference. Prices are constantly reviewed and purchases are made exactly to specification.
4. Receive and inspect all deliveries to ensure daily compliance with all specifications, returns merchandise which is not acceptable and makes credit notation.
5. Review all invoices prior to payment to ensure correct pricing from each purveyor.
6. Maintain proper inventory levels as commensurate with expected need, emergency capability, security control and storage availability. Communicate daily with executive chef of any anticipated shortages/overages.
7. Maintain permanent pricing records for later reference.
8. Record daily orders in online Inventory Management System.
9. Constantly spot check walk-ins and freezers to ensure that inventories are maintained at adequate levels; food is rotated on first in first out basis.
10. Ensure availability of food in consideration of advance preparation needs and time scheduling.
11. Prevent delays and run-outs.
12. Date all stock prior to placing it into walk-ins, walk-in freezer and dry good store room.
13. Maintain good sanitary practices in all walk-in refrigerators, walk-in freezer, paper goods room, and chemical room.
14. Assist in setting up a period ending inventory list, and maintaining most current pricing with help of purchase log.
15. Responsible for administration of all written records as required by company policy. This information being completed and furnished by shift managers. Permanent file is maintained in the chef's office for reference in estimating and is available for use by company staff during audits and inspections.
16. Ensure that adequate office supplies are kept on hand to facilitate good record keeping.
17. Maintain a declining balance sheet for each individual area of responsibility. Communicate this figure with each director weekly.
18. Work closely with accounting to ensure timely transmission of orders and confirmations.
19. Additional responsibility for sourcing and ordering of non-food items for the entire property as needed.

REQUIRED SKILLS AND ABILITIES:

A Bachelors degree in business administration or a related field and a minimum of 1-3 year prior purchasing experience is required. An Associates Degree and a minimum of 2 years of purchasing experience will be accepted in lieu of a Bachelors. 2-4 year's purchasing experience in a restaurant/hotel is preferred. Must have the ability to communicate in English, work cooperatively with coworkers and disseminate information accurately. Excellent language, spelling, writing, editing and proofreading skills and telephone etiquette. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Ability to access and accurately input information using a moderately complex computer system. Inventory Management System (IMS) and Menu Management System experience a plus.

Strong knowledge of computer software programs for purchasing and tracking online, Microsoft Word, Excel, Explorer and Power Point; fax and copier machines. Typing (minimum 40 wpm), filing and general office skills a must. Very detail oriented and organized.

PHYSICAL REQUIREMENTS:

The employee is required to stand and walk for multiple hours a day. Must have dexterous use of hands. Must be able to stoop, kneel and crouch. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Ability to move throughout all food and beverage areas and continuously perform essential job functions.

PERFORMANCE STANDARDS

Customer Satisfaction:

Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day.

Work Habits:

In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

We are an equal opportunity employer.