Receiver at Rustic Root

Venue 

Rustic Root’s menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it’s San Diego views you want, head upstairs to the Gaslamp’s premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama’s patio furniture create a buzz-worthy and energetic atmosphere. 

ABOUT RMD GROUP 

RMD Group is a leading San Diego-based hospitality company that consults, develops and manages imaginative venues, innovative events, and unforgettable experiences. RMD operates a thriving collection of restaurants, bars and nightlife destinations such as Rustic Root, Volcano Rabbit, Side Bar, Lumi by Akira Back and Huntress. RMD’s professional services help entrepreneurs and savvy business owners take their property and ideas to the next level by providing creative concept ideation, personalized action plans and dedicated results. Notorious for bringing the good times, RMD continues to elevate the hospitality industry by bringing years of experience to every project in San Diego and beyond

Position Summary:

Responsible for the daily Receiving and ordering for both FOH and BOH operations located at 376 5th LLC. The Receiver is also responsible working with chefs on purchasing, planning, weekly inventory control and quality control of product received daily also in conjunction with the Executive Chef and follow all procedures set forth by the Company

Duties and Responsibilities:

Responsibilities include, but are not limited to:

· Arrive for all assigned shifts on time and in proper uniform in accordance with all Company policies

· Oversee all aspects of sourcing and procurement to include development of request for proposals, performance of total cost analysis to balance business needs and cost objectives, satisfying demand for goods and services, forecasting price trends and supplier related risks that could impact future activities, and maintaining effective internal and external customer relationships.

· Oversee receiving, storing and issuing of all food and beverage products in the food, beverage and general storerooms.

· Assist Chefs with creating proper and updated pricing for COGS recipe cards

· Oversee receiving, storing and issuing of all food and beverage products in the food, beverage and general storerooms.

· Demonstrated the required expertise in managing a commissary to department inventory requisitioning system for both Huntress and Lumi

· Responds to inquiries from a variety of internal and external sources for the purpose of providing information, direction and/or appropriate referrals

· Optimize inventory levels to lower costs through effective inventory practices

· Ability to manage positive interface with the Chefs and Bev Manager to identify opportunities for sponsored product.

· Establish and meet annual goals to promote continuous improvement.

· Prepare for and support financial and quality audits to ensure compliance of business processes.

· Lead and participate on cross-functional teams to solve problems and improve processes

· Identifies and resolves invoicing problems and issues between accounting and suppliers.

· Document purchasing policies and procedures relative to assigned categories while complying with company expectations.

· Provide plans and quantitative reports to management for continuous process improvements.

· Clearly define service level expectations and requirements to assess current suppliers, and recommend new suppliers who can add value related to new sourcing opportunities

· Trace delinquent arrivals of past orders.

Assist with accounts receivable and special projects, as necessary.

· Follow environmental and safety regulations and acts in compliance with federal, state and local laws and sanitation regulations.

· Be abreast of current news and events.

· At any time. perform other related duties as assigned or requested.

· Job Description may change

· Report any unsafe working conditions

· Report all work related accidents to the Executive Chef and follow Company procedures

· Initiate all administrative requirements as needed

· Assist Chefs to Monitor all food waste and eliminate all posing problems. Enforce all departmental efforts to control food costs, keeping kitchen within published budget.

· Monitor all product requisitions and coding of invoices

· Purchase food using approved vendors

· Order supplies in coordination with the Executive Chef.

· Set monthly professional goals and discuss them with the Executive Chef

· Assisting per management group with meeting expectations for above items as a coordinated team effort.

· Compliance with annual management training required by state and local agencies as well as training required by Company policy including sexual harassment training and workplace safety training.

Qualifications/Education

· At least 5 years receiving and purchasing experience in the food and beverage or hospitality industry.

· High school degree.

· Bachelor’s Degree in Business, Accounting, or related field (preferred).

· Purchasing-related knowledge (e.g., bid documents, requisitions, electronic procurement, product specifications, statements of work, performance terms, contracts, etc.)

· Must be familiar with yield management and cost controls

· Must be able to provide legible communication

· Must be comfortable learning new skills

Skills and Attitudes:

Must be motivated, hard-working, and passionate. This position requires someone who is a strong leader with the ability to handle multiple tasks and responsibilities.

Must have the ability to:

· Detail-oriented and analytical.

· Team player with a strong negotiation skill.

· Strong verbal and written communication skills.

· Demonstrable team leadership skills and experience in managing cross-functional projects/teams.

· High proficiency and experience using Microsoft Office, specifically Microsoft Excel.

· Ability to have a data driven approach to solving problems, excellent planning skills and can manage multiple projects at one time.

· Planning/Organizing skills - Prioritize and plans work activities; use time efficiently; plan for additional resources; set goals and objectives.

· Problem solving skills- Identifies and resolves problems time efficiently; gather and analyzes information; develop solutions; works well in group problem solving situations; uses reasoning.

· Cost Consciousness - Work within approved budget; develop and implements cost saving measures; conserve company resources.

Education:

Must have one or more of the following:

· 5 years related experience and/or training

· Equivalent combination of culinary degree education and experience.

Certificates, Licenses, and Registrations:

· Sani/Serve managers certificate or Food Handlers Card

Physical Requirements:

· Must be able to stand/walk for up to 6 hours at a time

· Must be able to sit for up to 8 hours at a time

· Must be able to lift at least 50 pounds safely and properly

· Ability to work in a stressful, fast-paced environment

· Must be able to work holidays, nights, and weekends