Receiver

The Receiver is responsible for managing all incoming deliveries to the property, including food, beverage, equipment, and miscellaneous supplies. This role ensures all products are accurately received, verified, stored, and distributed in accordance with company standards, accounting procedures, and health and safety regulations. The Receiver plays a key role in inventory accuracy, product integrity, cost awareness and control, and operational efficiency while supporting kitchen, bar, and stewarding teams.

Key Responsibilities

Receiving & Inventory Control

• Receive, verify, count, and sign for all incoming deliveries, ensuring accuracy against packing slips, invoices, and purchase orders
• Match invoices with correct department codes and assist with inventory counts and audits
• Communicate shortages, overages, damages, or discrepancies to Purchasing and Management teams in a timely manner
• Ensure all deliveries are distributed to the appropriate departments and representatives

Storage, Organization & Sanitation

• Maintain organization and sanitation of all receiving areas, storage rooms, and delivery docks
• Properly label, date, store, and rotate all food and beverage items to ensure freshness and prevent spoilage
• Enforce FIFO (First In, First Out) standards and proper product rotation
• Receive and organize all equipment and CGS deliveries, confirming correct placement and inventory tracking

Cost Control & Efficiency

• Maintain appropriate inventory levels through accurate receiving and storage practices.

Compliance & Standards

• Follow all department policies, procedures, and service standards
• Maintain a clean, safe, and compliant work environment in accordance with health and safety regulations

Qualifications

• Two (2) to three (3) years of experience in a receiving role within a food and beverage or hospitality environment
• Experience working in a fast-paced, high-volume operation with the ability to multitask and perform under pressure
• Strong attention to detail with excellent organizational and administrative skills
• Effective verbal and written communication skills, with analytical and problem-solving abilities
• Ability to follow direction while working independently and taking ownership of responsibilities
• Strong work ethic with a high level of accountability and reliability
• Open availability, including early mornings, late nights, weekends, and holidays
• Ability to stand for the duration of assigned shifts and lift up to 50 pounds

Physical Requirements

• Ability to stand and walk for extended periods of time during scheduled shifts
• Ability to move throughout all areas of the restaurant, including receiving areas, storage areas, kitchens, walk-in coolers, freezers, and outdoor spaces as applicable
• Ability to frequently lift, carry, push, pull, and transport food products, beverages, supplies, and other operational materials throughout the facility
• Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion
• Ability to operate equipment used to transport inventory and communicate effectively with vendors, management, and team members in varying work environments