Randall Andrews
Phoenix,Arizona
Summary
Pursue a challenging role within our organization to continue honing my skills and passion for continuous learning in procurement and leadership.
Overview
14
14
years of professional experience
Work History
Purchasing Manager
JW Marriott Camelback Inn Resort & Spa
11.2023 - Current
- Generate and provide accurate and timely results in the form of reports, presentations, etc.
- Compile, code, categorize, calculate, tabulate, audit, or verify information or data.
- Assure sanitation compliance.
- Assist Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability.
- Order all food and beverage based on business needs.
- Assist Executive Chef in maintaining/lower budgeted food/controllable costs.
- Delegate and enforces first in/first out inventory rotation for all storeroom products.
- Maintain sanitation and safety standards as specified in the brand guidelines.
- Ensure that proper safeguards are in effect for the security of the food and beverage storeroom assets.
- Enforce item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.
- Communicate with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.
- Check invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.
- Use existing computer programs to perform daily and period end food and beverage costs.
- Maintain inventory controls for proper levels, dating, rotation, requisitions, etc.
- Complete administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).
- Complete period end inventory according to Food and Beverage and Accounting standard operation procedures.
- Calculate figures for food and beverage inventory.
- Ensure that price and product availability issues are communicated as needed to the F & B Director and Executive Chef.
- Ensure all LSOP's are adhered to by all employees.
- Receive and inspects all deliveries.
- Maintain an accurate controllable log and beverage perpetual.
- Ensure accurate administration of all invoices, and adherence to proper bookkeeping procedures.
- Demonstrate knowledge of job-relevant issues, products, systems, and processes.
- Use computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
- Use relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
- Keep up-to-date technically and applying new knowledge to your job.
- Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Ensure disciplinary situations are addressed in timely fashion and with consistency.
- Ensure performance reviews are completed on a timely basis for supervisors and non-management employees.
- Submit reports in a timely manner, ensuring delivery deadlines.
- Ensure profits and losses are documented accurately.
- Achieve and exceeds goals including performance goals, budget goals, team goals, etc.
- Develop specific goals and plans to prioritize, organize, and accomplish your work.
- Monitor all taxes that apply, ensuring that taxes are current, collected and/or accrued.
- Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyze information and evaluating results to choose the best solution and solve problems.
- Interact with kitchen staff, vendors and Executive Chef.
- Use existing computer programs effectively to post invoices, update items and costs.
- Attend and participates in all pertinent meetings.
- Additional Responsibilities
- Additional Contributions
- Leading innovation in the hotel by utilizing resources (Avendra) finding new suppliers with cutting edge products and services
- Presented Babylon Micro-Farms to the Executive Leadership Committee to upgrade our culinary offering in the spa that is under renovation.
- Took the lead in organizing a clean-up of our large equipment/project storage utilizing GWS. I presented the information to the GM who has ordered us to proceed
- Updated and added the necessary beverage scanning equipment to help reduce paper usage and empower outlet managers to complete their inventory duties in a timely and accurate manner.
- Installed property directional signs
Purchasing Supervisor
JW Marriott Camelback Inn Resort & Spa
01.2015 - 11.2023
- Inventory/Ordering for 8 F&B outlets and 16 departments property wide
- Obtain competitive quotes from multiple sources
- Manage accounts including up to $100K equipment account
- Maintained 97% percent contract compliance (90% goal)
- Maximize company rebates
- Maintain/evaluate supplier relationships, 23+ vendors
- Research and evaluate suppliers based on price, quality, reliability, production lead times, and distribution capabilities.
- Oversee Daily Purchasing Operations
- Run Daily Rehearsal Meetings
- Manage Liquor/Beverage Department i.e. verifying invoice payments, streamlining systems
- Set up new Purchasing systems, improved efficiency & communication
- Work with accounting to ensure proper procedures are followed in accordance with company policy
- Manage company trucks used for deliveries, maintenance and upkeep
- Team up with Executive Chef on Food Cost goals and menu planning
- Team up with Restaurant managers for beverage cost control
- Promote open door policy for meaningful engagement with associates.
- Maintain high associate satisfaction
- Cross train associates for growth opportunities
- Score 100% on Company Quality assurance Audits
- Modernize the department through technology
Purchasing Agent
JW Marriott Camelback Inn Resort & Spa
08.2012 - 01.2015
- Diligently inventory dry storage room/walk-in refrigerator/produce refrigerator/freezer
- Order products for 15+ outlets
- Receive all incoming products/ensure quality of incoming products
- Update pricing on all products purchased by the resort for food costing purposes
- Supervise storeroom staff to ensure efficiency of the purchasing department
- Develop ways to make the purchasing department more efficient
Education
Le Cordon Bleu Patisserie and Baking Degree - Basic Baking and Pastry, Cake Decoration, Viennoiserie and Laminated Doughs, Custards, Creams and Fillings, Cake Formula and Assembly Techniques, Advanced Patisserie Techniques, Centerpiece and Cake Decoration
Scottsdale Culinary Institute
Scottsdale, Arizona05-2010
Skills
- Professional demeanor
- Purchase order management
- Supplier relationship management
- Account management
- Inventory coordination
- New vendor setup
- Project management
- Spend analysis
- E-procurement systems
- Cost controls
Supplier relationship management
Vendor relationship management
Supply chain management
Inventory coordination
New vendor setup
Vendor sourcing
Logistics coordination
Cost reduction
Account management
Project management
Supplier negotiation
Procurement process improvement
Strategic planning
Price negotiation
Vendor evaluation
Supplier performance evaluation
Supplier relations
Bid coordination
Operations management
Efficiency improvement
Spend analysis
Budget management
Procurement expertise
Resourcefulness
Professional demeanor
Awards
Supervisor of the Quarter, 4th Quarter 2016, Nominee for Manager of the Quarter, 3rd Quarter 2024, Nominee for Manager of the Quarter, 1st Quarter 2025, Marriott Phoenix Business Council Associate of the Quarter, 1st Quarter 2025
Timeline
Purchasing Manager
JW Marriott Camelback Inn Resort & Spa
11.2023 - Current
Purchasing Supervisor
JW Marriott Camelback Inn Resort & Spa
01.2015 - 11.2023
Purchasing Agent
JW Marriott Camelback Inn Resort & Spa
08.2012 - 01.2015
Le Cordon Bleu Patisserie and Baking Degree - Basic Baking and Pastry, Cake Decoration, Viennoiserie and Laminated Doughs, Custards, Creams and Fillings, Cake Formula and Assembly Techniques, Advanced Patisserie Techniques, Centerpiece and Cake Decoration
Scottsdale Culinary Institute