Job Description:

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Formulates an approved vendors list encompassing all categories.

Job Responsibilities:

Delegates and enforces first in/first out inventory rotation for all storeroom products.
Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.
Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.
Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).
Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.
Uses existing computer programs to perform daily and period end food and beverage costs.
Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.
Maintains sanitation and safety standards as specified in the brand guidelines.
Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.
Calculates figures for food and beverage inventory.
Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.
Assists Executive Chef in maintaining/lower budgeted food/controllable costs.

Job Details:

Company: Marriott International

Vacancy Type: Full Time

Job Location: Halifax, NS, CA

Application Deadline: N/A

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