.Job Number: (Job Number)Job Category: Finance & AccountingLocation: Renaissance Barcelona Hotel, Pau Claris, 122, Barcelona, Barcelona, SpainSchedule: Full-TimeLocated Remotely? NoRelocation? NoPosition Type: ManagementJOB SUMMARYResponsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Formulates an approved vendors list encompassing all categories.CANDIDATE PROFILEEducation and Experience: 4-year bachelor's degree in Finance and Accounting or related major, or a minimum of 2 years' experience in Purchasing or a related field.CORE WORK ACTIVITIESManaging Work, Projects, Policies, and Standards for Purchasing Across Departments:Generates and provides accurate and timely results in the form of reports, presentations, etc.Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.Assures sanitation compliance.Assists Executive Chef in all aspects of purchasing (e.G., Food, Beverage and Controllable) to ensure quality and profitability.Orders all food and beverage based on business needs.Assists Executive Chef in maintaining/lowering budgeted food/controllable costs.Delegates and enforces first in/first out inventory rotation for all storeroom products.Maintains sanitation and safety standards as specified in the brand guidelines.Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.Enforces item use-up with storeroom personnel and kitchen management to keep inventory at the lowest possible levels.Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.Uses existing computer programs to perform daily and period end food and beverage costs.Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.Completes administrative tasks on a timely basis (e.G., C-7s, menu costing, general office duties).Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.Calculates figures for food and beverage inventory.Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef.Ensures all LSOP's are adhered to by all employees.Receives and inspects all deliveries.Maintains an accurate controllable log and beverage perpetual.Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures.Demonstrating and Applying Accounting Knowledge to Purchasing OperationsDemonstrates knowledge of job-relevant issues, products, systems, and processes.Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information
