Detalle de la Oferta

Descripción de la Oferta

POSITION SUMMARY

A Lady or Gentleman responsible for monitoring food, beverage, and retail inventory costs while ensuring the accuracy, integrity, and security of all storeroom operations. This role supports the property's financial performance by providing real-time cost analysis, safeguarding inventory, strengthening operational controls, and partnering with Culinary and F&B teams to enhance efficiency, reduce waste, and optimize margins — all in service of providing exceptional experiences for our guests.

Follow all company policies and procedures; verify uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested.

KEY RESPONSIBILITIES

Inventory Management & Storeroom Oversight

- Perform physical inventories for all food, beverage, and retail areas as required.
- Ensure the maintenance of accurate, real-time perpetual inventory records, including item movements, transfers, and adjustments.
- Maintain strong controls between receiving, storerooms, and operational departments, ensuring proper segregation of duties.
- Reconcile purchase orders, invoices, and receiving documents; investigate and resolve discrepancies promptly.
- Input all receipts (food, beverage, and non-food) into the inventory system and the receiving module of the purchasing platform.
- Investigate unit-of-measure issues and price variances; coordinate corrections with Purchasing and Finance.
- Update all inventory requisitions and stock movements in the system.
- Conduct daily and periodic spot checks of storeroom perpetual inventory.
- Verify that products are properly dated, rotated (FIFO), labeled, stored securely, and held at appropriate conditions; report anomalies to supervisory leadership.
- Ensure PAR levels for all storerooms and outlets are approved, maintained, and replenished; create requisitions to replenish or adjust PARs when necessary.
- Perform daily spot checks on high-value and perishable items (meat, poultry, seafood, fruits, vegetables) and report any issues to the Director of Finance and operational leaders.

Cost Control, Analysis & Operational Support

- Provide real-time potential food and beverage cost estimates by outlet.
- Conduct routine analysis of product mix, margins, and guest preference data to support operational decision-making.
- Verify outlet requisitions against sales records to support accurate interdepartmental purchasing activities and inventory issuance.
- Partner closely with the Culinary team to develop and evaluate menu engineering reports and potential food cost analyses.
- Identify opportunities to reduce waste, enhance efficiency, and improve overall cost performance.
- Maintain master cost files, receiving documentation, and cost-related records in an organized and auditable manner.
- Support month-end physical inventory counts, reconciliations, valuations, and reporting.
- Contribute to the calculation of potential cost-of-sales ratios and analysis of variances.

Systems & Data Integrity (POS / Inventory / Purchasing)

- Assist with entering prices, menu updates, and user changes in the POS system while maintaining proper controls.
- Maintain accurate item masters, units of measure, costing data, and system integrations between POS, inventory, and purchasing platforms.
- Ensure all product, recipe, and sales links function correctly within the system architect