Accessibility
Receiver
Summary
Receiver
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Receiver
Description
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Receiver is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Receiver is responsible for the receipt, verification, and processing of all goods received by PUBLIC.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Maintain and ensure the overall cleanliness and safety of work area/assigned station and the establishment.
• Perform opening and closing procedures.
• Coordinate daily receiving activities and is responsible for the accurate receiving of all fresh product and produce for PUBLIC and all venues.
• Responsible for paperwork associated with the receiving process.
• Maintain a clean organized work area and manage the product flow from receiving to the specific departments utilizing first in first out.
• Ensure that all incoming and outgoing merchandise is received or shipped as described in PUBLIC Policies and Procedures.
• Ensure that all non-food, hotel equipment and beverage deliveries coincide and are reconciled with an approved purchase order. All deliveries without purchase order must be investigated.
• Maintain an up to date file of the receiving copy of all approved purchase orders. All purchase orders must clearly state the status of delivery (i.e. open or partial).
• Inspect the physical condition and count or measures the quality and weight of all items or supplies at the time they are received and before they are placed in storage.
• Ensure all deliveries are received at the designated receiving area only.
• Ensure all invoices and/or packing slips are stamped with the appropriate receiving stamp upon deliveries.
• Ensure that all receiving reports inclusive of food, beverage, non-food, hotel and beverage are done daily on a timely basis.
• Ensure that all food, beverage and hotel deliveries are received in conjunction with the PO forms.
• Inform the Purchasing Manager in the event of any returns, shortages, damages, expired perishables, or no show deliveries immediately.
• Inspect food quality at receiving. Anything questionable must be approved by the Executive Chef or the Purchasing Manager.
• Work together with other departments to assure smooth transition of receiving to storage.
• Keep loading dock clear of any debris.
• Communicate any concerns with delivery truck traffic.
• Possess the appropriate knowledge of all products, including type of china, glassware, and their respective crates, carts and storage containers, as well as, different chemicals used and their individual safety requirements.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; lift and push up to (100) pounds. Must be able to push and pull cars and equipment weighing up to (250) pounds.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ shipping and/or receiving experience for hotel preferred
• A comprehensive, working knowledge of the hospitality business
• Computer literacy and strong clerical skills including: lotus notes, Microsoft Word, and Excel.
• Ability to comprehend, read, write and speak English fluently
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.
EEO M/F/M/V/D
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Receiver is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Receiver is responsible for the receipt, verification, and processing of all goods received by PUBLIC.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Maintain and ensure the overall cleanliness and safety of work area/assigned station and the establishment.
• Perform opening and closing procedures.
• Coordinate daily receiving activities and is responsible for the accurate receiving of all fresh product and produce for PUBLIC and all venues.
• Responsible for paperwork associated with the receiving process.
• Maintain a clean organized work area and manage the product flow from receiving to the specific departments utilizing first in first out.
• Ensure that all incoming and outgoing merchandise is received or shipped as described in PUBLIC Policies and Procedures.
• Ensure that all non-food, hotel equipment and beverage deliveries coincide and are reconciled with an approved purchase order. All deliveries without purchase order must be investigated.
• Maintain an up to date file of the receiving copy of all approved purchase orders. All purchase orders must clearly state the status of delivery (i.e. open or partial).
• Inspect the physical condition and count or measures the quality and weight of all items or supplies at the time they are received and before they are placed in storage.
• Ensure all deliveries are received at the designated receiving area only.
• Ensure all invoices and/or packing slips are stamped with the appropriate receiving stamp upon deliveries.
• Ensure that all receiving reports inclusive of food, beverage, non-food, hotel and beverage are done daily on a timely basis.
• Ensure that all food, beverage and hotel deliveries are received in conjunction with the PO forms.
• Inform the Purchasing Manager in the event of any returns, shortages, damages, expired perishables, or no show deliveries immediately.
• Inspect food quality at receiving. Anything questionable must be approved by the Executive Chef or the Purchasing Manager.
• Work together with other departments to assure smooth transition of receiving to storage.
• Keep loading dock clear of any debris.
• Communicate any concerns with delivery truck traffic.
• Possess the appropriate knowledge of all products, including type of china, glassware, and their respective crates, carts and storage containers, as well as, different chemicals used and their individual safety requirements.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; lift and push up to (100) pounds. Must be able to push and pull cars and equipment weighing up to (250) pounds.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ shipping and/or receiving experience for hotel preferred
• A comprehensive, working knowledge of the hospitality business
• Computer literacy and strong clerical skills including: lotus notes, Microsoft Word, and Excel.
• Ability to comprehend, read, write and speak English fluently
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.
EEO M/F/M/V/D
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Receiver is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Receiver is responsible for the receipt, verification, and processing of all goods received by PUBLIC.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Maintain and ensure the overall cleanliness and safety of work area/assigned station and the establishment.
• Perform opening and closing procedures.
• Coordinate daily receiving activities and is responsible for the accurate receiving of all fresh product and produce for PUBLIC and all venues.
• Responsible for paperwork associated with the receiving process.
• Maintain a clean organized work area and manage the product flow from receiving to the specific departments utilizing first in first out.
• Ensure that all incoming and outgoing merchandise is received or shipped as described in PUBLIC Policies and Procedures.
• Ensure that all non-food, hotel equipment and beverage deliveries coincide and are reconciled with an approved purchase order. All deliveries without purchase order must be investigated.
• Maintain an up to date file of the receiving copy of all approved purchase orders. All purchase orders must clearly state the status of delivery (i.e. open or partial).
• Inspect the physical condition and count or measures the quality and weight of all items or supplies at the time they are received and before they are placed in storage.
• Ensure all deliveries are received at the designated receiving area only.
• Ensure all invoices and/or packing slips are stamped with the appropriate receiving stamp upon deliveries.
• Ensure that all receiving reports inclusive of food, beverage, non-food, hotel and beverage are done daily on a timely basis.
• Ensure that all food, beverage and hotel deliveries are received in conjunction with the PO forms.
• Inform the Purchasing Manager in the event of any returns, shortages, damages, expired perishables, or no show deliveries immediately.
• Inspect food quality at receiving. Anything questionable must be approved by the Executive Chef or the Purchasing Manager.
• Work together with other departments to assure smooth transition of receiving to storage.
• Keep loading dock clear of any debris.
• Communicate any concerns with delivery truck traffic.
• Possess the appropriate knowledge of all products, including type of china, glassware, and their respective crates, carts and storage containers, as well as, different chemicals used and their individual safety requirements.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; lift and push up to (100) pounds. Must be able to push and pull cars and equipment weighing up to (250) pounds.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ shipping and/or receiving experience for hotel preferred
• A comprehensive, working knowledge of the hospitality business
• Computer literacy and strong clerical skills including: lotus notes, Microsoft Word, and Excel.
• Ability to comprehend, read, write and speak English fluently
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.
EEO M/F/M/V/D
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.
We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.
For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.
At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.
SUMMARY/OBJECTIVE
The Receiver is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs. The Receiver is responsible for the receipt, verification, and processing of all goods received by PUBLIC.
ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Maintain and ensure the overall cleanliness and safety of work area/assigned station and the establishment.
• Perform opening and closing procedures.
• Coordinate daily receiving activities and is responsible for the accurate receiving of all fresh product and produce for PUBLIC and all venues.
• Responsible for paperwork associated with the receiving process.
• Maintain a clean organized work area and manage the product flow from receiving to the specific departments utilizing first in first out.
• Ensure that all incoming and outgoing merchandise is received or shipped as described in PUBLIC Policies and Procedures.
• Ensure that all non-food, hotel equipment and beverage deliveries coincide and are reconciled with an approved purchase order. All deliveries without purchase order must be investigated.
• Maintain an up to date file of the receiving copy of all approved purchase orders. All purchase orders must clearly state the status of delivery (i.e. open or partial).
• Inspect the physical condition and count or measures the quality and weight of all items or supplies at the time they are received and before they are placed in storage.
• Ensure all deliveries are received at the designated receiving area only.
• Ensure all invoices and/or packing slips are stamped with the appropriate receiving stamp upon deliveries.
• Ensure that all receiving reports inclusive of food, beverage, non-food, hotel and beverage are done daily on a timely basis.
• Ensure that all food, beverage and hotel deliveries are received in conjunction with the PO forms.
• Inform the Purchasing Manager in the event of any returns, shortages, damages, expired perishables, or no show deliveries immediately.
• Inspect food quality at receiving. Anything questionable must be approved by the Executive Chef or the Purchasing Manager.
• Work together with other departments to assure smooth transition of receiving to storage.
• Keep loading dock clear of any debris.
• Communicate any concerns with delivery truck traffic.
• Possess the appropriate knowledge of all products, including type of china, glassware, and their respective crates, carts and storage containers, as well as, different chemicals used and their individual safety requirements.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; lift and push up to (100) pounds. Must be able to push and pull cars and equipment weighing up to (250) pounds.
EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of one years’ shipping and/or receiving experience for hotel preferred
• A comprehensive, working knowledge of the hospitality business
• Computer literacy and strong clerical skills including: lotus notes, Microsoft Word, and Excel.
• Ability to comprehend, read, write and speak English fluently
Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.
The team member will actively follow PUBLIC policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.
EEO M/F/M/V/D
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
| Location | 215 Chrystie St, New York, NY 10002, USA |
| Category | Hotel |
| Cuisine | American |
Skills
Fluent in English
By applying you confirm you have these skills.
PUBLIC New York
American
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 1 year of experience |
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215 Chrystie St, New York, NY 10002, USA