Essential Job Functions

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

The Food and Beverage Ordering & Receiving Associate is responsible for placing and receiving food and beverage orders, maintaining accurate inventory records, and ensuring that all goods are stored properly and safely. This individual will collaborate with vendors and internal departments, assist with basic kitchen tasks when needed, and contribute to overall department operations. The ideal candidate is detail-oriented, organized, and a reliable team player with intermediate kitchen knowledge.

• Place and track food and beverage orders with approved vendors.

• Monitor stock levels and notify management of shortages or discrepancies.

• Maintain accurate inventory records using computer-based systems.

• Receive deliveries and verify accuracy of shipments.

• Lift and transport inventory items (up to 75 pounds).

• Ensure all items are properly labeled and stored according to food safety standards.

• Assist with basic food preparation or kitchen duties as needed.

• Support other areas of the department based on operational needs.

• Communicate effectively with kitchen staff, management, and suppliers.

• Intermediate kitchen knowledge and understanding of food handling protocols.

• Strong computer skills; experience with inventory/order management systems preferred.

• Excellent organizational and time-management skills.

• Ability to work independently and as part of a team.

• Previous experience in food service, receiving, or kitchen support preferred.

• Current Food Handler Card required.

• Full-time schedule; typically includes Thursdays and Sundays off.

• Must have schedule flexibility to support a 24/7 hotel operation.

• Work is performed in a busy kitchen and receiving environment with frequent standing, walking, lifting, and handling of inventory.

• Select and use only high-quality food items during preparation.

• Ensure proper storage and portion control, particularly for meats.

• Keep all refrigeration, equipment, and storage areas clean and compliant with health department regulations.

• Maintain logs for food temperatures, cooling, and heating.

• Adhere to company policies, food safety, and sanitation procedures.

• Follow safety and emergency procedures, report hazards or incidents to management.

• Maintain a neat, clean, and professional appearance.

• Perform other duties as assigned by management.

• Working knowledge of food prep, sanitation standards, and kitchen etiquette.

• Ability to operate common kitchen equipment (e.g., ovens, slicers, kettles).

• Basic English proficiency to read product labels and communicate instructions.

• Familiarity with beverage equipment such as coffee machines.

• Strong interpersonal and team collaboration skills.

• Ability to lift, carry, or push goods weighing up to 100 lbs using carts/trucks.

• Manual dexterity to use kitchen tools and equipment.

• Ability to work in extreme temperatures and confined spaces.

• Frequent bending, twisting, stooping, reaching, walking, standing, talking, and hearing.