Posted December 6, 2018
|Job Group||Group 4- Line Level|
Scope of Position:
The Purchasing and Accounts Payable Agent is responsible for handling and overseeing the procurement of goods through appropriate bidding processes to achieve optimum price value while maintaining superior quality consistent with established control policies and procedures. Purchasing Agent also maintains and organizes the hotel’s storage facilities, ensures proper distribution, assists in implementing key controls and assists various departments in maintaining the highest quality of food and beverage products. For the Accounts Payable role, this position is responsible for the data entry of invoices and reconciling invoices to purchase orders.
Position Responsibilities and Qualifications:
Education & Experience:
High school degree, GED certification and/or equivalent work experience.
Knowledge and understanding of safe food handling standards and beverage management preferred.
Minimum 2 years of strong computer experience and financial working knowledge required.
Previous administrative experience in other or similar industries.
Long hours sometimes required including nights and weekends.
Very heavy work-exerting an excess of 100 pounds of force occasionally and/or in excess of 50 pounds of force frequently, and/or in excess of20 pounds of force constantly to lift, carry, push, pull or otherwise move objects.
Must be able to stand for long periods at a time, sometimes for entire shift.
Must be detailed oriented to ensure accounting and purchasing entries and balances are accurate and timely processed
Must be able to convey information and ideas clearly, both oral and written.
Must work well in stressful, high-pressure situations and meet work deadlines during busy periods.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
Must be able to prioritize departmental functions to meet due dates and deadlines.
Must be able to work with and understand financial information and data, and basic arithmetic function.
Responsibilities that may include any and all of the following:
Inspect arriving orders for any discrepancies and note immediately.
Process departmental and interdepartmental requisitions in accordance to hotel procedures.
Monitor food requisitions. Notify supervisors of incidents or conflicts that affect normal business operations and guest services.
Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction.
Order all the food for the hotel; analyze prices and quality of supplier’s goods to control food costs while ensuring the right quality/quantity of food.
Keep appropriate par stock on all inventoried goods. Notify Controller of any variances or deviation in par stock.
Ensure all purchases, requisitions, etc. have proper approvals and all orders are placed and received in accordance with hotel standards.
Assist in unloading, receiving, sorting stocking securing and distributing goods.
Assist with securing competitive bids and maintain documentation for special pricing, ordering, etc.
Ensure inventory pricing reflects most current information.
Monitor inventories and associated costs through the completion of logs, reviewing and processing of invoices, preparation of price lists and period and inventories and reports utilizing property systems as available.
Receive and inspect the food and resulting invoices to ensure food quality is up to hotel specifications and the hotel is being appropriately charged.
Prioritize the workload on a daily basis.
Communicate with kitchen, food and beverage management and vendors to ensure timing of deliveries satisfies advanced food production needs.
Have a working knowledge of all hotel-purchasing specifications to ensure and instruct staff on receiving correct product.
Ensure that proper safeguards are in effect for the security of the food and beverage storeroom assets.
Enforce proper key control and storeroom access procedures.
Ensure that price and product availability issues are communicated as needed to the Food and Beverage Director, Executive Chef and Catering.
587 Room Hotel
The Hyatt Regency Los Angeles International Airport is a business-inspired hotel with spacious guest rooms in the heart of Los Angeles, California.
Our leaders consist of a collective group of dynamic individuals from all walks of life. They have come together with years and years of experience to help guide, train and develop our associates. Our management team is known for awarding and recognizing performance and leadership with a great chance for growth and advancement for the right candidates. We believe in promoting from within! Our leaders also fully empower the employees to take charge of guest issues and resolve complaints to completion as the employee sees fit without the necessity for manager involvement. Additionally, the General Manager has a true commitment to keep the heart of the house just as nice as the front of the house so that the employees have a sense of pride and feel proud of where they work.
We are like no other hotel at LAX because we have a dedicated Director of Training that facilitates entertaining and energizing training programs to keep our employees excited and inspired. Regular classroom and interactive trainings are conducted monthly in order to maintain our employees' skills so that they may continue to provide 5 star sevice to our guests. We even have a training calendar that is produced on a monthly basis and competency matrices to keep everything organized. Some of the trainings we have include:
6225 West Century Boulevard
Los Angeles, CA 90045
Telephone (424) 702-1234