Job Description

Position Summary
The Purchasing & Receiving Manager is responsible for overseeing the procurement, receiving, and inventory management of all food, beverage, and related supplies for the Food & Beverage department. This entry-level management role is ideal for a detail-oriented, organized professional looking to grow within a hospitality or restaurant operation. The manager ensures that all products are ordered to par, received accurately, stored properly, and documented in compliance with company standards and food safety regulations.

Job Responsibilities

Purchasing & Procurement
•    Place daily, weekly, and periodic food and beverage orders with approved vendors to maintain par levels.
•    Source competitive pricing and assist in vendor selection and relationship management.
•    Review purchase orders for accuracy prior to submission.
•    Coordinate with the Executive Chef and F&B leadership to anticipate ordering needs based on menus and event calendars.
•    Maintain and update a preferred vendor list and product specification sheets.

• Maintain Sku Compliance and agreement spend items
  Trouble shoot and maintain central PO system including vendor configurations 
  Menu management tool administration support for proper ingredient purchasing and linkage to inventory management system

Receiving & Inventory
•    Oversee and conduct daily receiving of all deliveries, verifying quantities, quality, and pricing against purchase orders and invoices.
•    Reject or document any product that does not meet quality or specification standards.
•    Ensure accurate data entry of all received goods into the inventory management system.
•    Conduct regular physical inventory counts (weekly, monthly) and reconcile variances.
•    Monitor stock rotation (FIFO) and ensure proper storage conditions in all dry, refrigerated, and frozen areas.

• Maintain Storage areas to include both physical and administrative areas utilized for inventory management
  Adhere to all rigorous receiving standards for food safety and compliance
  Financial & Compliance
  •    Code and submit invoices for accounts payable processing in a timely manner.
  •    Track purchases against budget and alert management to cost variances.
  •    Maintain organized records of all purchase orders, invoices, and receiving logs.
  •    Ensure compliance with all local health departments, food safety (HACCP), and company sanitation standards in receiving and storage areas.
  Team & Communication
  •    Coordinate with kitchen, bar, and service teams to communicate product availability, substitutions, and delivery timelines.
  •    Supervise receiving staff or warehouse assistants as applicable.
  •    Communicate proactively with vendors regarding delivery issues, shortages, and substitutions.
  •    Participate in F&B management meetings and provide purchasing and inventory reports.

Qualifications

• Required
  •    High school diploma or GED required; associate or bachelor’s degree in hospitality, Business, Supply Chain, or related field preferred.
  •    1–2 years of experience in purchasing, receiving, inventory, or a related food & beverage role.
  •    Basic understanding of food and beverage products, including produce, proteins, dairy, and dry goods.
  •    Proficiency in Microsoft Office (Excel, Word, Outlook); experience with inventory or POS systems a plus.
  •    Strong organizational skills and attention to detail.
  •    Ability to lift to 50 lbs and work in varying temperature environments (walk-in coolers, freezers).
  •    Reliable, punctual, and able to work flexible hours including early mornings, weekends, and holidays as needed.
  Preferred
  •    Experience with purchasing or inventory software 
  •    ServSafe Manager certification or willingness to obtain upon hire.
  •    Experience in a hotel, resort, restaurant, or catering environment.
  •    Basic understanding of food cost and beverage cost principles.

Work Environment & Physical Requirements

•    Fast-paced kitchen, receiving dock, and storage environments.
•    Exposure to varying temperatures; must be able to work in refrigerated and frozen storage areas.
•    Frequent standing, walking, bending, and lifting (up to 50 lbs).
•    Early morning availability required for vendor deliveries.

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