Reporting to the Director of Finance & Business Support, Purchasing Manager is responsible for the following but is not limited to:RESPONSIBILITIES:Direct and oversee all purchasing management operations for the hotelOversee the functional administration, guidance, development and control over all purchasing, receiving and storeroom related activities of the hotelMaintain system of accounts and controls, providing accurate data necessary for all required finance reports and month end statementsMaintain all company policies regarding departmental administrative standards, including, but not limited to, colleague reviews, disciplinary documentation, schedules, forecasts and intra-departmental communicationImplement inventory controls and purchasing plansPrepare and analyze proposals and determine appropriate selections of suppliers based on the company standards and expectationsNegotiate effective cost purchases for all supplies and servicesExamine and review proposed products and services to determine compliance with departmental specifications or standards, suggest substitute items when beneficial analyze market conditionsReview vendor/contractor historyInitiate and implement research into new products and technologiesConduct monthly/quarterly inventoriesReview stock inventory levels and purchase patternsDevelop specific departmental goals and plansReview par levels and reorder goodsSchedule and supervise the inventory taken for food, beverage, and nonfood items at the end of the monthCollaborate with the Chefs to determine their needs on a weekly basisBalance all inventories with Accounts Payable monthlyClose month end inventories and balance with Finance  Secure all price quotations and bidsSelect suppliers, and negotiate the lowest prices taking into consideration the quality and service of the vendor and productDevelop, implement, review and revise daily, monthly and annual reports, including revenues and covers, profit and lossEstablish and monitor control systems for portion control and beverage supplies to minimize waste and maximize profitabilityCoordinate with the Executive Chef to establish cost calculations and portions for new recipesEstablish and maintain effective communication with the Finance Department and Director of Food and Beverages. 
