Receiver at Huntress
Description
Position Summary:
The Receiver is responsible for working with chefs on purchasing, planning, weekly inventory control and quality control of products received daily.
Type: Hourly, Full Time
Pay rate: $20.00-$25.00/hr.
Duties and Responsibilities:
Responsibilities include, but are not limited to:
- Arrive for all assigned shifts on time and in proper uniform in accordance with all Company policies
- Oversee receiving, storing, and issuing of all food and beverage products in the food, beverage and general storerooms
- Monitor and organize storages Monitor and organize storages as well as refrigerated (Walk-in, freezers, etc.) daily
- Scan daily and keep track of invoices sent and received
- Review supplies using approved vendors given by Purchaser and Director of Culinary
- Review and monitor food purchases and communicate unapproved items to Purchaser and Director of Culinary
- Demonstrated the required expertise in managing a commissary to department inventory requisitioning system for both Huntress and Lumi
- Optimize inventory levels to lower costs through effective inventory practices
- Establish and meet annual goals to promote continuous improvement
- Prepare for and support financial and quality audits to ensure compliance of business processes
- Lead and participate on cross-functional teams to solve problems and improve processes
- Identifies and resolves invoicing problems and issues between accounting, suppliers, and purchaser
- Provide plans and quantitative reports to management for continuous process improvements
- Trace delinquent arrivals of past orders and communicate with Purchaser and Chefs
- Follow environmental and safety regulations and acts in compliance with federal, state, and local laws and sanitation regulations
- At any time. perform other related duties as assigned or requested per purchaser
- Report all work-related accidents to the Executive Chef and follow Company procedures
- Initiate all administrative requirements as needed
- Assist Chefs to Monitor all food waste and eliminate all posing problems. Enforce all departmental efforts to control food costs, keeping kitchen within published budget
- Order supplies in coordination with the Executive Chef using order guides or inventory sheets from current company system
- Set monthly professional goals and discuss them with the Executive Chef and Purchaser
Qualifications/Education
- At least 5 years receiving experience in the food and beverage or hospitality industry
- High school degree
- Bachelor’s Degree in Business, Accounting, or related field (preferred)
- Must be familiar with yield management and cost controls
- Must be able to provide legible communication
- Must be comfortable learning new skills
Skills and Attitudes:
leader with the ability to handle multiple tasks and responsibilities.
Must have the ability to:
- Detail-oriented and analytical.
- Team player with strong negotiation skills
- Strong verbal and written communication skills
- Demonstrable team leadership skills and experience in managing cross-functional projects/teams
- High proficiency and experience using Microsoft Office, specifically Microsoft Excel
- Ability to have a data driven approach to solving problems, excellent planning skills and can manage multiple projects at one time
- Planning/Organizing skills - Prioritize and plans work activities; use time efficiently; plan for additional resources; set goals and objectives
- Problem solving skills- Identifies and resolves problems time efficiently; gather and analyzes information; develop solutions; works well in group problem solving situations; uses reasoning
- Cost Consciousness - Work within approved budget; develop and implements cost saving measures; conserve company resources
Education:
Must have one or more of the following:
- 5 years related experience and/or training
- Equivalent combination of culinary degree education and experience.
Certificates, Licenses, and Registrations:
- San Diego County Food Handlers Card (must be obtained within 30 days of employment). Serve safe certificate preferred.
- Anti-harassment and nondiscrimination 1-hour class.
Physical Requirements:
- Must be able to stand/walk for up to 6 hours at a time
- Must be able to sit for up to 8 hours at a time
- Must be able to lift at least 50 pounds safely and properly
- Ability to work in a stressful, fast-paced environment
- Must be able to work holidays, nights, and weekends
ABOUT RMD Group
RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel’s Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.