SCL Purchasing: Responsible for vendor management, product sourcing, issuing requests for proposal and bids, and vendor on-boarding. Addresses daily performance issues of vendors, including on-time delivery, product quality and compliance with Dining standards and requirements. Reviews any pricing or delivery discrepancies with the FTC as needed. Material Handler: Places orders in FSS using custom ordering templates. Receives product at the receiving docks and verifies product and counts to receiving worksheets printed from FSS. Adjusts invoice as needed for damaged goods or rejected product and codes according to FSS Manual guidelines, signs invoice to indicate reviewed with corrections noted if applicable. Places product in stockrooms and coolers as labeled and identified in SOP #003. Fulfills product transfer requests requisitions as needed. Completes independent inventory on a quarterly basis with the Chef/Manager or lead as a verification. Chef/Manager/Supervisor: Reviews/approves orders in FSS and sends electronic PO to vendor. will print inventory tally sheets from the FSS Inventory Module or if equipped will use the Mobile Inventory app on an approved Pad or other electronic device. May participate in the counting process and will be the person that conducts the data entry process if using paper tally sheets in FSS, therefore the final inventory counts must be approved by that Manager’s supervisor overseeing that dining unit. Chef/Manager/Lead completes an independent inventory with the Material Handler on a quarterly basis. Will also spot check progress during physical counts to ensure compliance with the established SOP #003. Supervisor will review inventory tally sheets for reasonableness and sign off. Chef/Manager enters inventory into FSS for units not using the mobile app. Operations Manager: Responsible for ensuring that all employees counting inventory have completed a standard training program provided by the Manager of Food Service Systems & approved by the Director for Dining. Ensures security of building and physical inventory when unit is closed. Reviews, approves and sets the Inventory to Final in FSS for submitting to the FTC. Operations Manager is responsible for the accuracy of the financial reporting of each Dining Unit. Trained Staff: Staff trained in inventory counting perform inventory on the 4th Wednesday of every month in accordance with the FSS Policy & Procedure Manual and the SOP #003 on Conducting Inventory. Staff will use the sheets or the MI app to conduct the physical taking of the inventory. Counts must be done by employees trained on the inventory process that do not authorize or approve the final inventory counts. Inventory counts may be taken individually by any classified or professional dining employee, or student staff. Dining Account Rep: Scans invoices to the FTC for processing and receiving in FSS. Scans tally sheets from inventories to FTC. Manager of Finance and Business Performance: Monitors financial statement activity for fluctuations in any food category and/or unit and investigates discrepancies to understand underlying cause. Financial Transaction Center (FTC): Responsible for processing vendor invoices and credits timely. Identifies issues with pricing, quantities or product and raises issue to purchasing team. Verifies and records inventory adjustment entries every month. | 
