Restaurant Receiver

Key Responsibilities/Accountabilities:

Restaurant Deliveries
1. Receive all deliveries (food, paper, wine, liquor and beverage) and verify quantity received to invoice amount. Accept kitchen deliveries and stock items in assigned storages and coolers based on the product storing instructions
a. Notify departments for Front of the House, Bar etc., ensure that items are securely stored, and receive acknowledgments of receipt when necessary.
2. Inspect all deliveries (quality and quantity) and reject unacceptable merchandise per internal procedures Ensure accuracy of item description and counts for all incoming and outgoing shipments. Ensure food quality meets standards by Chef and beverage by Beverage Director. Properly clean and store all products in designated areas
a. Write up credits claims as necessary, ie for wine overcharged/short delivered/quality rejected. Make proper notations on invoices as necessary. wine, liquor and beer deliveries and store all bottles in assigned storage areas – restock the bar (and garden bar during the season)
3. Complete all daily wine, liquor and beer pulls based on requisition. Restock the bar daily and the garden during the season.
4. Keep all storage areas at the highest level of sanitation and cleanliness
5. Ensure expiration dates are checked and follow First In, First Out (F.I.F.O) to ensure that all products are stored correctly and rotated properly.
6. Coordinate with Culinary and Restaurant Management team to ensure timely ordering of goods.
7. All deliveries to be put away in a timely manner, no longer than one (1) hour.

Linen Maintenance
1. Handle inventory of linen and re-order if needed
2. Receive all linen deliveries and stock in the linen closet
3. Separate the damaged/dirty linen upon delivery for returns

Storage Maintenance
1. Label all wines with BIN number labels provided by Beverage Manager
2. Rearrange and restock pantry and all storage areas for better efficiency and cleanliness and keep them organized at all times
3. Responsible to make sure loading dock is clean and well organized.

Inventories
1. Count all china, glass and silverware on monthly basis and provide the results to General Manager
2. Assist in counting or spot checking of wine on weekly and monthly basis – when asked
3. Monitor par levels of all non-perishable and perishable items and handle ordering in timely manner

Work Environment and Physical Demands:
1. Continuous interaction with vendors and coworkers in a fast-paced work environment.
2. Exposure to various food allergens throughout the store.
3. Frequent motions such as standing, walking, kneeling, squatting, bending, lifting, and reaching.
4. Lifting up to 50lbs. and pushing and pulling carts up 100 lbs.
5. Standing and walking for 6-8 hours at a time.