Food And Beverage Coordinator

Principle Responsibilities & Position Purpose:

Responsible for all day-to-day operations of the purchasing department to include but not limited to: To plan, organize, and inventory all general merchandise items to ensure that the highest quality product is purchased at the best price, and that orders are placed properly and received in a timely manner. To assist the receiving clerks and assist in the daily operations of the purchasing department to include but not limited to: placing, and receiving food and general merchandise orders, maintaining a clean and orderly storeroom, and assisting purchasing clerks with physically receiving and delivering products to the proper locations in the hotel to include, but not limited to all food and beverage orders. Assist Receiving Clerks in putting up all food and beverage orders including liquor deliveries. Create and maintain requisitions for all outlets, banquets, and gift shop. Check quality of all goods coming into the hotel and rejecting unsatisfactory items. Checking items bought by the pound for accurate weight. Checking all invoices for accuracy of price and quantity ordered versus quantity received. Printing purchase orders and organizing deliveries for purchasing clerks. Receiving all POs in Birch Street in a timely manner. Maintaining all established pars on hotel par items.

ESSENTIAL FUNCTIONS

Average

Percent

of Time

50

%

Process orders and receive them in Birch Street / Smart Spend in a timely manner. Keep accurate inventory of all general merchandise and order in accordance to established hotel needs while meeting budgetary guidelines.

30

%

Actively compare pricing and quality of all goods. Purchase goods and ensure delivery in a timely manner.

10

%

Assist daily production of the receiving clerks and assist in organizing and routing their deliveries to each department. Ensure the clerks are inspecting goods for quality and accurate quantity as listed on the PO.

10

%

Review shipments to ensure products received are consistent orders. Responsible for monitoring grades and quality of products to ensure that they meet the hotel's standards. Responsible for cleanliness and organization of the storerooms, coolers, and loading dock.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Fill requisitions and assist with stock in rotation.
• Responsible for monitoring transfers, par levels, and quality of products
• Perform other duties as required.
• Manage the Food and Beverage Storerooms as directed by the Executive Chef/Director of Food and Beverage.

PHYSICAL REQUIREMENTS:

Physical Activity Frequency

Sitting Frequent

Walking, climbing stairs Frequent

Crouching/Bending/Stooping Frequent

Reaching Frequent

Pushing/Pulling Frequent

Near Vision Frequent

Far Vision Rare

Hearing Frequent

Talking Frequent

Lifting/Carrying (50 lbs.) Occasional

Travel Rare

OTHER DUTIES

Assimilate into The Hilton Family and Waldorf Astoria culture through understanding, supporting and participating in all elements of Hilton. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager.

• Back Support
• Safety Soled Shoes

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

Executive Chef/Food and Beverage Director

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills, and abilities, as well as be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Must have full knowledge of Food and Beverage purchasing procedures and printing products.
• Basic mathematical skills.
• Knowledge of Word, Excel, and Outlook.
• Knowledge of Birch Street / Smart Spend, which is an electronic ordering system, to purchase items/ supplies and track deliveries.
• Ability to read, write, and speak the English language in order to complete forms and inventories, read billings and invoices, and communicate with co-workers and purveyors.
• Ability to apply basic skills to plan, organize.
• Ability to operate office machines including calculator/10-key, copier, fax, and telephone.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information, and resolve conflicts.

EDUCATION

High School graduate or equivalent required.

Minimum two-year college level education preferred

EXPERIENCE

Minimum two years in related field required.

Hospitality experience preferred.

LICENSES OR CERTIFICATES

CPR/First Aid Certification preferred

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

CPR and First Aid certified is required.

NOTICE:

Standing, bending, stooping, and lifting weights up to and including 50 lbs. may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business, and a hospitable service atmosphere must be projected at all times.

I HAVE READ AND UNDERSTAND THE POSITION DESCRIPTION INFORMATION AND HEREBY STATE THAT I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION. ACCOMMODATIONS ARE DETERMINED BY MANAGEMENT.