Job Details: Job Location: US Virgin Islands - VI, VI, Salary Range: $70000.00 - $90000.00Salary/year, Travel Percentage: None, The Retail Manager is responsible for negotiating with suppliers, and verifying and authorizing purchase requisitions and purchase orders. This position keeps other employees and/or disciplines fully informed  on purchasing procedures and maintains full and up-to-date information regarding store and company inventory.    RETAIL MANAGEMENT, PURCHASING, AND MERCHANDISING  Responsible for all aspects of the procurement chain for each business unit, including following up with and tracking vendors, backfilling out of stock orders and managing delivery logistics (delivery timelines, returns, new product testing), in concert with Property Leadership and Engineering teams.  Responsible for inventory calculations, budgeting, orders, and delivery coordination of all retail and inventory.  (Budgeting should be in partnership with Property Leadership).  Source and procure optimal products and services for operation of the vessels and support of marine operations and research activities.  Ensure the creation and maintenance of all Retail Design Standard of Procedures (SOPs) and Training Materials.  Coordinate the returns and refunds of any and all returns, damaged goods and/or incorrect shipment, while troubleshooting the vendor return process.  Ensure the administration of ordering and oversight of property uniform compliance for RED.  Assist in the maintenance of repositories of hotel partners, RED leadership and associate feedback on uniform comfort, maintenance, and care.  Create and maintain a minimum of a 60-Day Forecast for all inventory and budgeting needs.  Responsible for scheduling and administrative aspects inventory management and requisition forms.  Responsible for all aspects inventory management systems and requisition forms.  Responsible for verification and tracking of deliveries, with requisite reporting to Property Leaders.  Responsible for administration of inventory calculations, budgeting, orders, and delivery coordination of all retail and inventory.     VENDOR MANGEMENT  Manage on island food and beverage relationships and creative menu development, to document offerings and communicate them to property leaders to maintain.  Establish a method/protocol of tracking vendor performances, service, deliveries to establish a cadence of consistent and regular reporting of Vendor performance.  Consistently evaluate vendor relationships, inventory availability, and service. Create and present proposed vendor change business cases when appropriate, based on market and vendor option research, when needed.  Analyzes performance related data and analytics.  Reviews recommendations from the team to create, validate and improve processes, metrics reporting, and drive efficiencies.  Accountable for operational and financial Key Performance Indicators (KPIs) to achieve business outcomes. Regularly reports out on the effectiveness of the function to Finance and Accounting leadership and identifies opportunities or challenges.  Negotiates with selected suppliers and obtains quotations.  Coordinates and arranges all calls and site visits with contractors and end-users for obtaining necessary quotations.  Keeps close and frequent contact with suppliers to maintain up-to-date market and product information  Prepares and negotiates contracts with selected suppliers  Attends exhibitions/seminars for sourcing new suppliers and products with better price-performance.  Persuade suppliers to offer or extend rebate programs.  Sources alternative products with competitive prices, while striving to maintain better or comparable quality, standards and services.  Explores opportunities for green procurement and actively participates in the sustainability program.  Provides suggestions to other departments to achieve cost savings while still fulfilling their requirements.  Responsible for process management of inventory, including inventory tracking, reporting and billing, and purchasing inventory with finance approval  Qualifications: Minimum Qualifications:         Two (2) year degree from an accredited university in Hotel, Restaurant Management, Hospitality, Business Administration and/or related major OR least six (6) years of experience in the field  Previous experience in customer service and/or equivalent work experience PLUS    Knowledge, Skills, and Abilities:  Must be able to walk on various types of surfaces including rough terrain, sitting, standing, maintaining balance, on the beach, in the water, and working alone.  Must be able to work various work settings such as exposure to sunlight and outside temperature.    Must be able to lift 50lbs.   Ability to establish and maintain effective working relationships with all persons contacted during the work.  Ability to read, interpret, and apply regulations and safe practices.   Ability to operate assigned equipment, read and interpret documents.   Ability to multi-task.  Ability to speak and write clearly and concisely.  Must be able to operate with little or no supervision.    Must be willing to work holidays, nights, and weekends.   Must have strong interpersonal skills and positive attitude.