.**Job Number** 22135036**Job Category** Finance & Accounting**Location** W Punta de Mita, Km 8.5 Carretera, Punta de Mita, Nayarit, Mexico VIEW ON MAP**Schedule** Full-Time**Located Remotely?** N**Relocation?** N**Position Type** Management**JOB SUMMARY**Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Formulates an approved vendors list encompassing all categories.**CANDIDATE PROFILE****Education and Experience**- 4-year bachelor's degree in Finance and Accounting or related major.**CORE WORK ACTIVITIES****Managing 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/lower 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 lowest level 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.- Demonstrates 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
