Food & Beverage Purchasing Manager | Job Descriptions | CookingDistrict.com
Job Descriptions

Food & Beverage Purchasing Manager

Purpose
To achieve food and beverage revenue, profit and customer satisfaction goals by maintaining a clean, sanitized kitchen and managing the stewarding area.
Constituents
  • Guests
  • Employees
  • Associate team
  • Management team
  • The local community
  • Vendors
Indicators of Success
  • Achievement of customer satisfaction and loyalty goals
  • Achievement of food and beverage revenue, profit and customer satisfaction goals
  • Achievement of employee satisfaction and retention goals
  • Achievement of the hotel’s financial goals
Areas of Responsibility
  • Develop and implement strategies for purchasing area aligned with the company’s food and beverage objectives.
  • Create an environment for employees aligned with the company culture through constant communication and reinforcement.
  • Develop and implement strategies for attracting and retaining employees.
  • Deliver the company experience for guests and employees.
  • Communicate and reinforce the service vision for the hotel to supervisors and employees.
  • Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
  • Provide employees with the tools and environment they need to deliver the company experience.
  • Develop and implement strategies and practices that support employee engagement.
  • Support the luxury dining experience by maintaining supplies for food and beverage service.
  • Maintain par levels of stock; complete requisition for additional supplies as appropriate.
  • Maintain and research pricing for all purchased goods.
  • Maintain all records needed for accounting.
  • Maintain all specifications and update them in conjunction with the chef on a constant basis.
  • Insure that all goods required to run the F&B department are available when necessary.
  • Schedule employees based upon forecasted volumes.
  • Manage the operation of the purchasing department; train employees on proper goods receiving and storage methods.
  • Check the proper operation of the dish machine/cleaning equipment daily.
  • Keep purchasing and storage areas clean and organized as per the chef’s standards.
Success Factors
  • Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.
  • Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
  • Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.
  • Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.
  • Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
  • Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.
  • Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
Key Skills and Requirements
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance and quality levels.
  • Planning: Skilled in determining whether tasks should be attempted, identifying the most effective way to complete the task, and preparing to overcome expected difficulties.
  • Three to four years’ management experience in hotel purchasing operations.
  • High school diploma.
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Hotel Purchasing Agent.doc