Myinventory Product Support Specialist

The purpose of the role is to support the OHIM team in addressing the Stock Variances for our clients, including the Stock posting delays through our manually documented procedures.

Perform daily extract of Depletion MY vs MI Report from MyInventory Application and filter per ORG for the variance costs to be addressed as stated above.

Primary Responsibilities for

Have a thorough knowledge of Oracle Hospitality Inventory Management (OHIM) and its functions/modules:

administrative tasks

User/Role Rights - Purchase User/Role Rights; B2B Solutions User/Role Rights; Cost Centre/Store User/Role Rights; Production User/Role Rights; Master Data User/Role Rights; Mobile Solutions User/Role Rights; System User/Role Rights; Mobile Solutions 2010 User/Role Rights

Ordering process - Creating an Order-by-Order Cycle; Creating an Order-by-Order List; Creating an Order by Vendor; Creating an Order Using Suggested Order Quantity; Creating a Blank Order; Resetting the Order Quantity; Viewing Orders; Viewing Suspended, Pending, or Booked Orders; Viewing Open Purchase Orders

Product receiving and delivery approval - Creating a Receipt Using an Existing Purchase Order; Creating a Receipt Using an Existing List; Creating a Receipt from a Vendor; Creating a Blank Receipt; Returning Items to a Vendor; Adding an Open Order to a Receipt; Changing Cost Centres for Items on a Receipt; Viewing Suspended, Booked, Invoiced, or Cancelled Receipts; Substituting Items on a Suspended Receipt; Add Rating to a Reason Code; Close Purchase Order

Invoicing - Creating an Invoice by Receipt; Creating a Blank Invoice; Viewing an Invoice; Sending an Approved Invoice to Accounts Payable (AP)

Vendor Purchase Catalog - Creating a New Vendor Purchase Item; Editing a Vendor Purchase Item Name; Setting an Effectivity Range for a Vendor; Adding a VPI to a list or Updating an Existing VPI Already within a List

Copy and Compare VPIs - Comparing Vendor Purchase Items from Two Different Vendors; Copying VPIs from one Vendor to Another

inventory tasks

B2B Solutions - Loading Item Catalogs, Order Cycles, and Invoices to a Vendor; Linking Vendor Purchase Items (VPIs); Unlinking Vendor Purchase Items; Accepting Price Variances

Issue Requests - Issue Requests and Transfer Process; Creating Issue Requests; Requesting Inventory from Another Cost Centre; Requesting Inventory from Another Cost Centre Using an Existing Issue Request; Adding Recipes to an Issue Request; Viewing Issued Requests; Accept or Decline an Issue Request

Transfers - Transfer Requisition Process; Accepting or Declining a Transfer Request; Transferring Inventory to Another Cost Centre; Transferring Inventory to Another Cost Centre Using a List; Adding Recipes to Transfers; Viewing Transfers

Transfer To/From - Creating Transfers; Requesting Inventory from Another Cost Centre; Transferring Inventory to Another Cost Centre; Requesting Inventory from Another Cost Centre Using an Existing List; Transferring Inventory to Another Cost Centre Using an Existing List

Inventory Management - Creating an Inventory by Count Cycle; Creating an Inventory Count by List; Creating a Blank Inventory Count; Editing Items While Creating a New Blank Inventory Count; Viewing Inventory; Grouping and Sorting Inventories; Freezing and Unfreezing the Count; Booking an Inventory; Unbooking an Inventory Count; Cancelling a Count; Generating the Inventory Variance Report

Manage Store - Changing the Units of Measure for an Item; Adding and Removing Item Units from the Included and Excluded Units Lists; Setting a Unit as the Default Store Unit; Configuring Item Prices; Managing Storage Locations

Stock on Hand - Items below ideal par levels, items classified as expense, inactive items, and negative balance items (due to recipe errors or missing receipts)

Waste (Actual Usage vs Theorical Usage) - Creating a Waste Document by List; Creating a Blank Waste Document; Viewing Waste Documents

Recipes - Creating a Recipe; Editing Ingredients in a Recipe; Scaling a Recipe; Printing a Recipe; Deleting Recipe Ingredients

Search/Replace Recipe Ingredients - Replacing a Recipe Ingredient

Production - Creating a Production by List; Creating a Blank Production; Viewing Productions

Forecast Out of Stock - Viewing Stock Forecasts

Preparation and Thaw Pull Example: how much produce must you pull from the freezer or refrigerator and prepare to create as little waste as possible

Yield Management - Creating a Yield by List; Creating a Blank Yield; Viewing Yields

Event Menu Planning - Event Menu Item Classifications; Configuring the Event Menu Plan Overview and Details Pages; Enabling Event Menu Planning for a User; Enabling Menu Planning by List; Creating an Event Menu Plan; Creating an Event Menu Plan from an Existing List; Changing the Menu Level of Items in an Event Menu Plan; Deleting Menu Items from an Event Menu Plan; Viewing and Modifying Saved Event Menu Plans; Printing Recipes for Linked Recipes and Items in an Event Menu

Menu Item Linking - Menu Item Linking With Negative Quantities; Linking a Menu Item to Other Menu Items; Linking a Menu Item to Recipes; Linking a Menu Item by Order Type; Unlinking Menu Items

Maintainance and support

Booking Sales - Assigning a POS System; Viewing Devices; Booking the Sales of Menu Items Not Found; Booking the Sales of Locations Not Found; Booking the Sales of Inactive Menu Items; Booking the Sales of Menu Items Not Linked to Items or Recipes; Booking Unbooked POS Waste Checks; Viewing Cost Centres with Missing Sales; Viewing Booked Sales and Unbooking Booked Sales

Master Data - Audit Trail; Setting Up Over Groups, Major Groups, Item Groups, Items, and Vendors; Creating a Unit; Modifying a Unit; Production Units; Master Data Translation; Recipe Groups; Preparation Types; Waste Over Groups; Waste Groups; Nutrient Groups; Reason Codes

Categories; Vendors; Vendor Groups; Cost Centres; Creating a New Cost Centre; Clients; Taxes; Adjustment Types; Fiscal Fields; Foreign Currency; Visibility Criteria; Account Classes; Menu Groups; Additive Groups; Additive Management

Maintenance - List Management; Scheduler; Reporting and Analytics Interface; Financial Calendar and Periods; Master Cost Centres; Settings; Configuration; Import Master Data; Nutrient Catalog; Vendor Cost Centre Profile; Vendor - Cost Centre; Document Numbers; Order Cycles; Count Cycles; Central Ordering; Order Calculation; Order Calculation Lookup; Cost Centres and Locations; Cost Centre Areas; User Management; Role Management; Task Management; Mobile Solutions; Interface Definition

Monthly Microsoft Windows Server Patch Updates and OHIM Server/Services Restarts.

Have a basic knowledge and understanding of Oracle Hospitality Reporting and Analysis (R&A) and the IFC/relationship to Oracle Hospitality Inventory Management (OHIM):

Analysis Reports; Core Reports; Custom Reports in Microsoft Excel; Scheduled Reports; Guest Check Information; Manager Communication; User Settings; Organizational Hierarchies; Users and Roles; End User Access to Content; Financial Calendars and Day Parts; Currency and Exchange Rate; Reason Codes; Reporting Hierarchies; Item Alignment; Category Groups; Cost Tiers; Legacy Reports; Standard Export

Minimum Qualification and Experience Requirements

Minimum of 4 years hands on experience in Hospitality Industry

Previous experience with Stock control or Material Control application

Degree/Diploma in Computer Science/Information Systems & Technology, or another related field

Desired Skills and Qualities

Demonstrated track record of applying technical knowledge to help improve processes and solve problems logically.

Ability to adapt and take on new tasks and challenges

Ability to read/write basic SQL command queries