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POSITION TITLE:Receiving and Issuing Clerk – Food and Beverage

DEPARTMENT:Food and Beverage

REPORTS TO:Purchasing Manager / Executive Chef / Director of Operations

FLSA DESIGNATION:Non-Exempt – Union Contract Employee (Local 2)

POSITION SUMMARY

The Receiving and Issuing Clerk plays a vital role in maintaining the integrity and efficiency of the Food and Beverage operation. This position is responsible for the accurate receiving, storage, issuance, and inventory control of all food and beverage products and supplies. The ideal candidate will have strong knowledge of inventory management, food safety standards, cost control practices, product quality, weights, and portioning.

KEY RESPONSIBILITIES

Including but not limited to:

+ Accurately receives, inspects, and verifies all deliveries against invoices and purchase orders.

+ Stores all food and beverage items in compliance with health and safety regulations, ensuring proper temperature, rotation (FIFO), and labeling.

+ Maintains consistent communication with Executive Chef, Purchasing Manager, and outlet managers regarding inventory levels and requisitions.

+ Issues food and beverage products to various outlets and kitchen staff based on requisitions and operational needs.

+ Completes and files all control forms and logs, including daily receiving logs, spoilage/wastage reports, and leftover product records.

+ Monitors storage areas (walk-ins, freezers, dry storage) for cleanliness, organization, and compliance with health codes.

+ Assists with month-end physical inventory and regular spot checks.

+ Reports discrepancies such as shortages, incorrect deliveries, damaged or spoiled products promptly to management.

+ Ensures safe handling and operation of food service equipment and tools.

+ Collaborates with culinary team on special requests and follows direction from management.

QUALIFICATIONS & REQUIREMENTS

+ Minimum 18 years of age.

+ At least 4 years of related experience in food and beverage inventory and receiving.

+ Current certification in Food Handling and Safety Sanitation (e.g., ServSafe, Sani-Serv).

+ Strong English communication skills (reading, writing, speaking).

+ Solid math and analytical skills relevant to food and beverage operations.

+ Familiarity with inventory systems; knowledge of EATEC software is a plus.

+ Physically able to stand, walk, bend, and lift or move up to 100 pounds regularly.

+ Must be able to work in cold storage (freezers/walk-ins) and high-noise environments.

+ Must be a current member of Union Local 2 or eligible to join.

DAILY TASKS AND PROCEDURES

Outlined below are specific daily expectations:

Receiving Procedures:

+ Verify product quality, weights, and counts.

+ Cross-check deliveries with purchase orders and invoices.

+ Ensure every delivery is accompanied by a valid Purchase Order.

Storage Protocol:

+ Date and label all items upon receipt.

+ Implement and monitor FIFO rotation.

Cleanliness & Safety:

+ Maintain all storage and walk-in areas to sanitation standards.

+ Spot check inventory for par levels and rotation.

Issuance & Transfers:

+ Issue products to kitchen, concessions, and banquet areas via signed requisition forms.

+ Submit daily reports for spoilage, leftovers, and wastage.

Reporting & Communication:

+ Complete end-of-day receiving logs.

+ Immediately report discrepancies to management.

Inventory Support:

+ Assist with month-end physical inventory counts.

+ Provide support on special projects or requests from the Chef or Purchasing Manager.

WORKING CONDITIONS

+ Fast-paced, high-volume kitchen and storage environments.

+ Requires ability to work in variable temperatures and loud environments.

+ Extended periods of standing and physical labor required.