CLERK FOOD TRAK DATA ENTRY

Position Title: Food Trak Data Entry Clerk

Reports To:Procurement Manager

Supervises:N/A

Summary of Position

Responsible for Food Trak Management Module daily/ monthly activity involving External and/or Internal Transfer activity organization wide. Responsibility is inclusive, yet not limited to Food Track activity such as conversion of requisitions into final transfers, final transfer activity between departments, and final activity on waste of products and/or spoilage of product. Responsible for inventory tracking and organization of documentation of organizational divisions associated with Food Trak Management Module that is auditing compliant. Works with Receiving Team to organize and file all documents and records used for inventories and transfers. Verifies that accurate records are maintained for incoming goods and outgoing deliveries (filled requisitions). Maintains outlet inventory templates through revision on a monthly basis. Responsible for month end processes of inventories leading up to final inventories being posted. Assists in implementation of Food Trak processes and documentation of processes.

Key Responsibilities and Performance/Behaviors

• Ability

• Can explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

• Performance

• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP's and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; "Do it right the first time."
• Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

• Behavior

• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats other with respect in all situations.

• Service

• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team's service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.

• Professionalism

• Meets IMGR&C Appearance standards.
• Professionally supports IMGR&C reputation and image in all situations, on and off property.

• Attendance

• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.
• Required to work all Marketing Special Events and Concerts.

• Communication

• Provides information others need to succeed, in time for them to use it.
• Shares with next shift the information needed for them to succeed.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.
• Reports all guest complaints and compliments to Supervisor or Manager.
• Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.

• Team Work

• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps other departments achieve success.
• Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.

1. Essential Duties and Responsibilities include the following and are subject to change at management's discretion:
   • Picks up requisition documents from the Receiving Department daily for timely record keeping;
   • Receives completed requisition documents from departments and/or Inventory Clerks and organize records for data entry leading to transfers;
   • Compares identifying information and counts, weighs, or measures items of incoming and outgoing deliveries to verify information against bills of lading or internal requisitions;
   • Determines proper pricing using information gathered from the Purchasing, Receiving or Accounts Payable Departments and updates prices of transferred items insuring that accurate costs are transferred when data is recorded;
   • Records all transfers that cannot be completed in Food Track using the Department Charges spreadsheet in These records are filed daily, recorded by the week and reported monthly to the Accounting Department as part of the month end close procedures;
   • Transfers that go through Food Trak are recorded daily and must be entered timely and accurately. All must be complete by month end for the month end close process;
   • Maintain Daily log of waste charges and record on waste form in Food Trak for end of month;
   • Maintain Daily log of transfer activity from department to department in Food Trak for end of month;
   • Maintains and files Food Trak documentation by FT tracking numbers and files all other documentation by department by month. Can access records upon request

• Assists with month end verification counts at outlets and inputs outlet inventories into Food Trak using the outlets count sheets;
• Reviews inventory reports from Food Trak and researches discrepancies in price or units before making corrections. Finalizes inventories by making corrections with supporting documentation (i.e. Outlet feedback, Food Trak Purchase Recap Report);
• Responsible for periodic (weekly) review of inventory templates to ensure accuracy of inventory information on templates prior to month end inventory counts being
• Has training as an Inventory Clerk and can assist Clerks when needed;
• Adheres to all regulatory, departmental, and casino policies and procedures, and to the casino Internal Control Structure;
• Must be able to obtain and maintain a gaming

1. Supervisory Responsibilities

There are no supervisory responsibilities for this position.

1. Education and/or Experience Requirements

Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

• High School Diploma or GED; or six months to one year job-related experience and/or training, or equivalent combination of education and experience may be substituted. Basic knowledge of Microsoft office applications including but not limited to Excel and Word is recommended. Needs to be able to assist the Food Buyer, as well as the Purchasing Clerk as needed. Would be required to have basic Data Entry skills as well as basic Computer skills. Also required to have basic Food Trak Knowledge, progressing to an intermediate/advanced Food Trak User Knowledge.

1. Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

1. Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.