Job Description

SLS Baha Mar welcomes you to an unforgettable journey where every moment is a testament to the art of hospitality. We are a playground for the mischievous, a haven for those seeking the allure of grandeur, and a place where you can truly feel alive

We have an exciting job opportunity to join our Procurement team as a Purchasing Manager at SLS Baha Mar, Nassau, The Bahamas.

JOIN THE ENNISMORE FAMILY TODAY!

• 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 Chef De Cuisine for all F&B venues 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 Chef De Cuisine 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 Director of F&B and Chef De Cuisine.
• 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.
• Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Keeps up-to-date technically and applying new knowledge to your job.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Ensure disciplinary situations are addressed in timely fashion and with consistency.
• Ensures performance reviews are completed on a timely basis for supervisors and non-management employees.

Maintaining Finance and Accounting Goals

• Submits reports in a timely manner, ensuring delivery deadlines.
• Ensures profits and losses are documented accurately
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.

ADDITIONAL RESPONSIBILITIES

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

To be aware of and ensure constant compliance with all necessary operational policies including:

• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings including divisional meetings, staff meetings, etc.
• Participate in community events and ensure corporate social responsibility goals of SLS are met.
• Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
• Keep work area clean and organized.
• Ensure confidential documents are kept in a secured area.
• When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.
• Complete other duties as assigned by the Department Head.
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
• Ensure compliance with SLS’s policies and procedures.

OTHER DUTIES

Assimilate into SLS’s culture through understanding, supporting and participating in all SLS elements. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by SLS from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property.

Qualifications

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Experience in Hospitality, Restaurants and Nightlife Purchasing and Receiving preferred

• Two to Three (2-3) years’ experience in culinary management, accounting, purchasing management, or related professional area, including 3 or more years at supervisory/management level, preferably in an upscale or lifestyle brand hotel

• Proven team leader with a high level of energy and motivation with a proven track record of living the company's values

• An intermediate to proficient understanding of Computer systems such as: Opera, Microsoft Word, Excel & Outlook is preferred

• Enter and locate work related information using computers and/or point of sale systems

• Ability to spend extended lengths of time viewing a computer screen

• Possess a gracious, friendly, and fun demeanor

• Ability to multitask, work in a fast-paced environment and have a high level attention to detail

• Maintain positive and productive working relationships with other employees and departments

• Ability to work independently and to partner with others to promote an environment of teamwork

• Must be able to stand or walk a minimum eight-hour shift.

• Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations

• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.

• Must have excellent communication skills and be able to read, write, speak and understand English.

• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.

• Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

Additional Information

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

NOTICE

• The hospitality business functions seven days a week. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

• Upon employment, all employees are required to fully comply with the company rules and regulations for the safe and efficient operation of the facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment.

• This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly.