Receiver

3 weeks ago

Dubai, Dubai, United Arab Emirates 25hours Hotels Full time
Roles and responsibilities
  • Print Purchase Ordersrelated to expected deliveries eachday.
  • Receive all Food, Beverage and other goodsaccording to the pre-approved purchase documents and post theinvoice into the system on a daily basis.
  • Checkall the deliveries for quantity, quality, price, expiry date ofproduct and country of origin for Food & beverageitems.
  • Maintain levels of Hygiene in theReceiving bay and surrounding areas as per the standard of the25hours Health & hygiene department and DubaiMunicipality.
  • Ensure that thesuppliers' vehicles and product are set to the correcttemperatures; maintain this record on Food Receiving MonitoringRecord and Traceability Info receiving record and to advise theSupply Chain & Logistics of anydiscrepancies.
  • Maintain Traceability record"high risk products" for Oysters, Tuna, Salmon,Scallop, Mussels, Clams, Turkey & Chicken on dailybasis.
  • Maintain record for rejected item, fishfeed certificate for imported farmed fish, pork certificate,deliveries outside Receiving hours, short deliveries, Wrong Origin/Brand, HACCP vehicle cards, Health/Halal & HACCPcertificate of the products on dailybasis.
  • Maintain a record of expiry date ofitems on the invoice/lpo and inform to the Store Manager if anyshort expiry item is delivered.
  • Inform relevantdepartments about the receipt of goods to collect them fromreceiving area and obtain signature on theinvoice.
  • Prepare the Short Delivery/ Rejectionreport and follow up with Supply Chain & Logistics and fileon daily basis after receiving feedback fromSC&L.
  • Maintain log book and handoverinvoices to departments for HOD approval.
  • Checkthat all Plastic crates are washed and cleaned properly and ifthere is any problems report to the Stewardingdepartment.
  • Prepare receiving report for allF&B invoices along with all the backup documents andmaintain the record.
  • Prepare invoice log reportfor all General invoices posted and send e-mail to Cost Control toexport the batch. Once the batch is exported handover the batch toAccount Payable Section.
  • Any other duties asmay reasonably be requested by themanagement.
  • Must lead by example bydemonstrating the Hallmarks and guiding principles in their rolecontinuously.
  • Must be able to perform any otherduties as may reasonably be requested by themanagement.
  • To maintain a good workingrelationship with colleagues and all otherdepartment.
  • To have a complete understandingand adhere to the Hotel's policy relating to Fire, Hygiene,Health and safety.
  • To have a completeunderstanding of the Hotel's Employees handbook and toadhere to the regulations contained with it.
  • Tomaintain a high standard of personal appearance and hygiene at alltimes.
  • Must lead by example by demonstratingthe Hallmarks and guiding principles in their rolecontinuously.
  • Must be able to perform any otherduties as may reasonably be requested by themanagement.
  • To maintain a good workingrelationship with colleagues and all otherdepartment.
  • To have a complete understandingand adhere to the Hotel's policy relating to Fire, Hygiene,Health and safety.
  • To have a completeunderstanding of the Hotel's Employees handbook and toadhere to the regulations contained with it.
  • Tomaintain a high standard of personal appearance and hygiene at alltimes.

Qualifications

Yourpersonality counts more than your CV…

  • Diploma/degree in Finance &Accounting or its equivalent
  • 1-2years' experience as Receiver
  • Highlevel of written and verbal business English. Arabic will be anadded advantage.
Desired candidate profile

  • ReceivingShipments

    • InspectingDeliveries: Checking deliveries for accuracy,ensuring that the items received match purchase orders and invoicesin terms of quantity, quality, andspecification.
    • HandlingDeliveries: Receiving and unloading deliveries,ensuring the proper handling of goods, particularly those that areperishable, fragile, orvaluable.
    • Signing forDeliveries: Acknowledging receipt of goods bysigning delivery slips and noting any discrepancies or damages onthedocumentation.

  • InventoryManagement

    • StockControl: Verifying stock levels, ensuring that goodsare stored properly and organized in the designated areas (e.g.,storerooms, refrigerators,freezers).
    • Updating InventoryRecords: Maintaining accurate inventory records,logging received items into inventory management systems, andupdating stock counts for accuratereporting.
    • Labeling andTagging: Ensuring that items are labeled and taggedappropriately, particularly in the case of perishable items, tomanage freshness or expirationdates.

  • QualityControl

    • InspectingQuality: Checking the quality of goods upon arrivalto ensure they meet the required standards and specifications,including checking for damage, spoilage, or expireditems.
    • ManagingReturns: Handling the return of substandard,damaged, or incorrect items to suppliers, coordinating with vendorsto arrange replacements orcredit.

  • Coordinationwith OtherDepartments

    • Communicationwith Purchasing and Management: Coordinating withthe purchasing department to ensure accurate orders and withmanagement to report any issues related to stock ordelivery.
    • Collaboration withKitchen/Restaurant Staff: In food-relatedenvironments (e.g., hotels, resorts, or restaurants), receiverswork closely with kitchen staff to ensure the correct supplies aredelivered for foodpreparation.
    • Supporting OtherDepartments: Providing other departments withnecessary supplies, such as cleaning products, office supplies, ormaintenance items, asneeded.

  • StorageandOrganization

    • ProperStorage: Ensuring that all goods, especiallyperishables, are stored in proper conditions (e.g., temperaturecontrol for food items or proper shelving fornon-perishables).
    • MaintainingCleanliness: Keeping storage areas neat, organized,and clean to ensure safety, efficiency, and ease of access to itemswhen needed.
    • Managing StockRotation: Using the first-in, first-out (FIFO)method for perishable goods to minimize waste and ensure that olderstock is usedfirst.

  • Healthand SafetyCompliance

    • SafetyStandards: Adhering to health and safety regulationsin handling and storing goods, particularly food products (e.g.,maintaining correct temperatures, preventingcross-contamination).
Key Skills
Accounting &Finance,Guest Service,Hospitality Management
Employment Type : Full-time
Department / Functional Area: Finance
Experience: years
Gender: Male
Vacancy: 1

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