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Receiving Agent

Company: Aparium Hotel Group
Location: Covington
Posted on: July 6, 2019

Job Description:


Aparium Hotel Group is looking for an experienced Receiving Agent Food and Beverage Director to join the culinary at Coppins Restaurant & Bar within Hotel Covington.


Hotel Covington embodies the transformation of a celebrated, century-old downtown building into a modern luxury hotel. As the first of its genre in the market, Hotel Covington appeals to business and leisure travelers accustomed to upscale hotels in primary markets seeking an authentic and locally influenced experience. The hotel draws inspiration from the local culture and cultivates a following through a sense of civic pride and exciting food & beverage.

Hotel Covington pulls inspiration from its northern and southern sisters, but a cohesive mix of styles ultimately lends to individuality. A story will be told through regional and local sourcing, and becomes the pulse of Covington and beyond: unique yet comfortable, casual yet refined, and timeless yet evolving. By reimagining the historically designated Coppin building, which served as home to City Hall and state offices, into a 114-room hotel, this significant project is certain to become the springboard for development in Covingtons downtown business district and delivers urban renewal South of the riverfront developments.

Managed by Aparium Hotel Group, the hotel experience is driven by the brand pillars of translocal hospitality, collaboration and intuitive service. The powerful culmination of these elements creates a truly unique environment.

Apariums service culture is rooted in the belief that art and science are necessary to curate the guest experience. The art of the experience comes together through the power of people, place and character. The science is embedded throughout our standards and training resources. This creates a powerful service experience that enhances every guest interaction.


Job Description:



  • Receiving and organization of all orders
  • Proper organization of Dry storage, Walk-in, Freezer and banquet Walk-in
  • Ordering food, paper goods, banquet, chemicals and bar goods.
  • Organization of monthly inventory, spreadsheets and order guide.
  • Managing prep cook and preparation pars daily
  • Maintaining quality of product, utilizing FIFO
  • Assist Chef in lowering food cost to 24% through cross utilization and managing waste.
  • Utilizing IBuy Efficient
  • Assist in changing purveyor changes to use Avendra Pricing
  • Assist in meeting with new purveyors to control product consistency and service relationships
  • Using bids to ensure lowest prices for best quality product
  • Assist in raising food margins to consistently fall between 15-17%.


    Additional Requirements:-- Excellent reading, writing and oral proficiency of the English language

    -- College degree preferred, preferably in hotel and restaurant management

    -- 2 years of kitchen management experience

    -- Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting

    -- Computer literate

    -- Lead by example and foster mentoring relationships

    -- Outstanding verbal and multi-tasking skills

    -- Excellent knowledge of food, wine and cocktails

    Teamwork:-- Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious

    working climate

    -- Partake in a positive work ethic and surrounding environment

    Standards:-- Able to work alone without direct supervision

    -- Demonstrate high degree of drive and determination

    -- Constantly recommend service and product improvement to better the operation

    -- Attend all required meetings

    -- Follow proper payroll and uniform procedures

    -- Properly handle and report associate and guest accidents

    -- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

    -- Assist with responsibilities and duties in other departments and as assigned by management

    -- Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect

    the business needs of the hotel

    Work Environment:-- Standard hotel setting

    -- Standard restaurant setting

    -- Standard bar setting

    -- Standard kitchen setting

    Physical Demand:Positions

    -- Continuous standing and walking

    -- Negotiating wet tile floor and steps

    -- Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins

    Forces

    -- Trays weigh 25 lbs.

    -- Carts: 250 lbs. (12-20 lbs. of push/pull force required)

    -- Hot box: 20 lbs.

    -- Banquet Tables

    -- Banquet Chairs

    Repetitions

    -- Standing and walking is continuous for 4-5 hours at a time

    -- Lifting and carrying 25 lb. tray, crate or box is occasional

    -- Negotiating varied floor surfaces is continuous

    -- Carrying over shoulder is occasional

    -- Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks

    -- Pushing Room Service cart continuous

    -- Lifting and carry hot boxes continuous

    -- Rolling and/or carry Banquet tables continuous.

    -- Carrying stackable banquet chairs by loading the cart continuous

    Sensory

    -- Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot

    fluids (coffee and tea)

    -- Excellent speech and hearing to interact with guests

    -- Excellent sight for completion of paperwork

    Aparium Hotel Group does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Hotel Covington is a smoke-free, drug-free facility, and equal opportunity employer.

Keywords: Aparium Hotel Group, Covington , Receiving Agent, Professions , Covington, Kentucky

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