Key Functions
PEOPLE FUNCTIONS:
• Maintain harmonious and professional relationship with all departments and Home Office to promote effective purchasing.
• Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
• Keep appropriate close contacts with business partners and constantly up to date with latest product and market information.
PRODUCT FUNCTIONS:
• Ensure all local and corporate policies, rules, internal controls and procedures and safeguards as they relate to the Purchasing Department are complied with.
• Ensure proper authorization has been obtained for all hotel-specific purchasing contracts and conduct, manage and complete competitive bids in accordance with policy and ensure bids are on file where applicable prior to execution of contracts.
• Ensure Management Agreement and all other Purchasing Agreement terms and conditions are fulfilled.
• Monitor the status of slow-moving stocks and ensure a Slow-Moving Stocks Report is circulated monthly to the Director of Finance and the respective Division Heads concerned.
• Ensure that all purchase order requests are properly documented and accounted for, completed and approved before a purchase order is prepared and the items are purchased.
• Supervise the day-to-day functions of the Receiving Clerk and ensure that all items received by the hotel are properly documented in accordance with Four Seasons Purchasing and Receiving Procedures.
• Assist Accounts Payable Clerk in researching any discrepancies on invoices.
• Familiar with hygiene standards and perform hygiene audits as required.
• Monitor daily costs and prepare or review a daily and month-to-date Food & Beverage Cost Report.
• Cost and record steward sales, house charges, employee meals and other similar cost credit items on a daily basis.
• As required, attend Food & Beverage Meeting to review prior month’s Food & Beverage Cost Report to highlight actions.
PROFIT FUNCTIONS:
• Constantly keep abreast of new products, services and processes and consult with hotel management on feasibility of implementation.
• Ensure that the department works closely with the Chef and the Food & Beverage Director to purchase the highest quality products while constantly searching for the most competitive price.
• Coordinate and participate as necessary in all month-end, quarterly or annual inventories of food, beverage, operating equipment and supplies.
• Support Home Office and the hotel’s Safety Committee and Green initiatives.
• Work closely with consultants to ensure the full benefit of their advice is realized.