F&B Inventory Supervisor

PORT MADISON ENTERPRISES

SUQUAMISH CLEARWATER CASINO RESORT

F&B- Inventory Supervisor

General Position Summary:

Manages the purchasing of all food, beverages, and related supplies for the Casino’s dining outlets. Responsible for ensuring cost-effective, timely, and quality procurement of products while maintaining compliance with all company, health, and gaming regulations. Works in close cooperation with the Executive Chef to maintain inventory, vendor relationships, and cost controls.

Essential Functions/Major Responsibilities:

• Sources, evaluates, and negotiates with vendors to secure high-quality products at competitive pricing
• Manages purchasing processes using approved procurement systems (Eatec, Stratton, Warren, Birchstreet, etc)
• Coordinates and schedules routine and emergency maintenance/repairs for all kitchen facilities and equipment
• Maintains inventory part levels, conducts regular cycle counts, and ensures proper storage methods are utilized
• Prepares bid requests, price comparisons, and vendor evaluations
• Works with Executive Chef and F&B leadership to forecast needs for menus, special events, and seasonal demand
• Review invoices, purchase orders, and reconcile delivery discrepancies with accounting
• Monitors and reports on budget compliance and purchasing KPI’s
• Ensures all food safety, sanitation, and tribal/state/federal gaming regulations are met

• Secondary Functions:

• Assists with menu development and product testing when required
• Provides training for receiving, storage, and inventory staff
• Participates in departmental planning, staff meetings, and cost-control initiatives
• Responsible for overall cleanliness and organization of the storage areas
• Assists with the monthly inventory
• Attend all department meetings and training sessions as required.
• Assist other employees when needed.
• Other tasks as deemed necessary by supervisor.

Supervisory Responsibilities:

Direct oversight of purchasing clerks and inventory staff. Provides leadership in absence of Executive Chef for assigned areas of responsibility.

Interpersonal Contacts:

Has regular contact with others both inside and outside the organization. The most common internal contacts are with employees. The most frequent external contacts are with vendors, delivery drivers, service providers and visitors. Internal and external interactions involve information exchange, problem solving, and enlisting feedback.

Specific Job Skills:

• Good verbal and written skills with ability to read and write English fluently
• Proficient in Microsoft Office and procurement software
• Strong negotiation and vendor management skills
• Ability to handle difficult and/or stressful situations
• Knowledge of food & beverage categories, seasonal availability, and product specifications
• Ability to maintain accurate purchasing and inventory records
• Knowledge of safety, sanitation, and HACCP guidelines
• Knowledge in use of kitchen equipment

Education and/or Experience:

Bachelor’s degree in supply chain management, Business, or Hospitality preferred. Minimum 3-5 years' experience hospitality or casino F&B operation. Must possess ability to obtain Food Handler’s Permit.

Job Conditions:

Working conditions include fast-pasted office and kitchen environment with frequent interruptions. Occasional work in refrigerated/freezer environments. Must be available to work evenings, weekends, and holiday work required depending on events and operational needs.

Physical Requirements:

Ability to stand for extended periods of time. Ability to lift 70 lbs.