Rydges Sydney Airport - Food and Beverage Storeperson

Title:     F&B Storeperson

Reports to: Food & Beverage Manager / Financial Controller

Position Overview: 
To ensure all the goods and services are ordered on timely manner and guest service is the priority. To ensure the accurate and timely reporting of all goods consumed and held on premises.

Our Vision is being leaders in creating experiences and properties that escape the ordinary. 
Our Purpose is to make the day better for ourselves, each other, our group, our customers, and communities. We do this by living our values of empowerment, possibilities, and community. We achieve our Vision and Purpose by delivering on our goals and values.

Our Goals

• Growing revenue above market 
• Maximise assets 
• Business transformation    

Our Values 

• Empowerment: We make it happen
• Possibilities: We evolve and innovate
• Community: We make the connection
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Key Accountabilities

• Ensure that all products purchased are properly stored and that adequate quantities and par levels are maintained for each item.
• Ensure that all purchased products are authorised in accordance with the established hotel policies and procedures.
• Check and distribute Daily Food & Beverage Tracker Spreadsheet (purchases vs revenue).
• Analyse weekly bar stocktakes (if required) and distribute report.
• Ensure that all irregular purchases are processed with the required number of competitive quotes.
• Organise and perform monthly stock takes and calculate the cost of sales for both food and beverage products.
• Ensure that all the established hotel policies are and procedures are followed regarding product requisitioning and delivering.
• Provide friendly, efficient, and professional service to all guests across outlets.
• Take and deliver accurate food & beverage orders in a timely manner.
• Assist in setup and pack-down of restaurant, bar, and event areas.
• Maintain cleanliness, presentation, and hygiene across service areas.
• Support team members during peak service and coordinate with kitchen and bar.
• Follow RSA requirements and always ensure responsible service of alcohol.
• Upsell and promote menu items, specials, and hotel offerings to enhance guest experience.
• Attend all scheduled meetings.
• Comply with all the established Hotel policies and procedures as outlined in the Team Handbook.
• Perform any other duties as directed by the Financial Controller, Food and Beverage manager, Executive Chef and Head of Department's.