Receiver

Roles and responsibilities

• Print Purchase Orders related to expected deliveries each day.
• Receive all Food, Beverage and other goods according to the pre-approved purchase documents and post the invoice into the system on a daily basis.
• Check all the deliveries for quantity, quality, price, expiry date of product and country of origin for Food & beverage items.
• Maintain levels of Hygiene in the Receiving bay and surrounding areas as per the standard of the 25hours Health & hygiene department and Dubai Municipality.
• Ensure that the suppliers' vehicles and product are set to the correct temperatures; maintain this record on Food Receiving Monitoring Record and Traceability Info receiving record and to advise the Supply Chain & Logistics of any discrepancies.
• Maintain Traceability record "high risk products" for Oysters, Tuna, Salmon, Scallop, Mussels, Clams, Turkey & Chicken on daily basis.
• Maintain record for rejected item, fish feed certificate for imported farmed fish, pork certificate, deliveries outside Receiving hours, short deliveries, Wrong Origin/ Brand, HACCP vehicle cards, Health/Halal & HACCP certificate of the products on daily basis.
• Maintain a record of expiry date of items on the invoice/lpo and inform to the Store Manager if any short expiry item is delivered.
• Inform relevant departments about the receipt of goods to collect them from receiving area and obtain signature on the invoice.
• Prepare the Short Delivery/ Rejection report and follow up with Supply Chain & Logistics and file on daily basis after receiving feedback from SC&L.
• Maintain log book and handover invoices to departments for HOD approval.
• Check that all Plastic crates are washed and cleaned properly and if there is any problems report to the Stewarding department.
• Prepare receiving report for all F&B invoices along with all the backup documents and maintain the record.
• Prepare invoice log report for all General invoices posted and send e-mail to Cost Control to export the batch. Once the batch is exported handover the batch to Account Payable Section.
• Any other duties as may reasonably be requested by the management.
• Must lead by example by demonstrating the Hallmarks and guiding principles in their role continuously.
• Must be able to perform any other duties as may reasonably be requested by the management.
• To maintain a good working relationship with colleagues and all other department.
• To have a complete understanding and adhere to the Hotel's policy relating to Fire, Hygiene, Health and safety.
• To have a complete understanding of the Hotel's Employees handbook and to adhere to the regulations contained with it.
• To maintain a high standard of personal appearance and hygiene at all times.
• Must lead by example by demonstrating the Hallmarks and guiding principles in their role continuously.
• Must be able to perform any other duties as may reasonably be requested by the management.
• To maintain a good working relationship with colleagues and all other department.
• To have a complete understanding and adhere to the Hotel's policy relating to Fire, Hygiene, Health and safety.
• To have a complete understanding of the Hotel's Employees handbook and to adhere to the regulations contained with it.
• To maintain a high standard of personal appearance and hygiene at all times.
  

Qualifications

Your personality counts more than your CV …

• Diploma/degree in Finance & Accounting or its equivalent
• 1-2 years’ experience as Receiver
• High level of written and verbal business English. Arabic will be an added advantage.

Desired candidate profile

• Receiving Shipments

  • Inspecting Deliveries: Checking deliveries for accuracy, ensuring that the items received match purchase orders and invoices in terms of quantity, quality, and specification.
  • Handling Deliveries: Receiving and unloading deliveries, ensuring the proper handling of goods, particularly those that are perishable, fragile, or valuable.
  • Signing for Deliveries: Acknowledging receipt of goods by signing delivery slips and noting any discrepancies or damages on the documentation.

• Inventory Management

  • Stock Control: Verifying stock levels, ensuring that goods are stored properly and organized in the designated areas (e.g., storerooms, refrigerators, freezers).
  • Updating Inventory Records: Maintaining accurate inventory records, logging received items into inventory management systems, and updating stock counts for accurate reporting.
  • Labeling and Tagging: Ensuring that items are labeled and tagged appropriately, particularly in the case of perishable items, to manage freshness or expiration dates.

• Quality Control

  • Inspecting Quality: Checking the quality of goods upon arrival to ensure they meet the required standards and specifications, including checking for damage, spoilage, or expired items.
  • Managing Returns: Handling the return of substandard, damaged, or incorrect items to suppliers, coordinating with vendors to arrange replacements or credit.

• Coordination with Other Departments

  • Communication with Purchasing and Management: Coordinating with the purchasing department to ensure accurate orders and with management to report any issues related to stock or delivery.
  • Collaboration with Kitchen/Restaurant Staff: In food-related environments (e.g., hotels, resorts, or restaurants), receivers work closely with kitchen staff to ensure the correct supplies are delivered for food preparation.
  • Supporting Other Departments: Providing other departments with necessary supplies, such as cleaning products, office supplies, or maintenance items, as needed.

• Storage and Organization

  • Proper Storage: Ensuring that all goods, especially perishables, are stored in proper conditions (e.g., temperature control for food items or proper shelving for non-perishables).
  • Maintaining Cleanliness: Keeping storage areas neat, organized, and clean to ensure safety, efficiency, and ease of access to items when needed.
  • Managing Stock Rotation: Using the first-in, first-out (FIFO) method for perishable goods to minimize waste and ensure that older stock is used first.

• Health and Safety Compliance

  • Safety Standards: Adhering to health and safety regulations in handling and storing goods, particularly food products (e.g., maintaining correct temperatures, preventing cross-contamination).