Purchasing Manager

KEY RESPONSIBILITIES:    

Job Summary – 

• Responsible for purchasing and inventory control of all food, beverage and non-food items at competitive costs while maintaining quality standards. 

Essential Duties and Responsibilities – (Key Activities)

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.        

• Design, implement and monitor effective purchasing procedures. 

• Obtain and accept bids for goods and services from hotel suppliers. Purchase hotel goods and services. 

• Monitor quality, price and deliveries for all purchases. 

• Assist department managers in determination of purchase specifications. Confirm delivery of products and services in accordance with said specifications. 

• Compare competitive trade and market prices. Purchase goods and services on discounts whenever possible. 

• Coordinate volume buying with various departments. 

• Maintain awareness of product innovations and recommend purchases when appropriate. 

• Maintain updated analysis of CEP purchases and progress billings. 

• Supervise buyers, storeroom and clerical personnel in accordance with sound management principles and Rosewood philosophy. 

• Monitor storeroom inventory levels to avoid waste, overstock and stock-outage situations. 

• Coordinate department activities with accounting, cost control and receiving personnel. 

• Ensure compliance with Rosewood Central Purchasing policies and procedures. Assist in preparation of additional policies as needed. 

• Maintain accurate and orderly file system. 

• Promote the hotel philosophy concerning but not limited to hiring, employee relations, disciplinary action, training, counseling, evaluating. 

• Responsible for employee compliance with hotel policies and procedures.

• Interact in courteous and professional manner with all guests, staff and community members. 

• Respond in courteous, professional and rapid manner in order to resolve all guest and staff difficulties. 

• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks. 

• Interact with people beyond giving and receiving instructions, particularly interaction with supervisor, subordinates, co-workers, and guests in completing assignments, resolving staff and guest complaints. 

• Interpret and comply with a variety of instructions 

Furnished in written, oral, diagrammatic or schedule form. 

• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure. 

• All other duties as required.

Required Skills – 

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills: Thorough knowledge of food, beverage, dry goods, general supplies, printed materials, operating equipment, engineering supplies, equipment maintenance, housekeeping amenities, and hotel capital expenditures; thorough knowledge of manual and computerized inventory control methods; thorough knowledge of PC spreadsheet software; ability to evaluate vendors and negotiate terms; ability to design and implement effective purchasing procedures; ability to manage by example; ability to communicate verbally and in writing in English; ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends; ability to access, input, analyze and retrieve information from computers; ability to maintain excellent relations with staff. Ability to maintain staff and guest confidentiality at all times; ability to add and subtract three digit numbers. Ability to perform mathematical operations with units of measure including, but, not limited to dollars, cents, feet, inches, cups, pounds and ounces; ability to delegate responsibilities and accept responsibility for actions of others; exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operation of hotel; ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations; ability to focus and maintain attention to performance of tasks despite frequent stressful, emergency, critical or unusual interruptions; ability to memorize, recollect and quickly retrieve dates, names, times and other data; ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions; ability to participate in all departmental and hotel-wide meetings. 

• Language: Required to speak, read and write English, with fluency in other languages preferred.

Qualifications – 

• College degree or equivalent work experience.

• Licenses & Certifications: None required.

Experience – 

• A minimum of three years experience in hotel, restaurant or related purchasing environment with a minimum of two years supervisory experience.