Inventory Manager

Role & responsibilities

Stock Control & Monitoring: Track incoming and outgoing food, beverage, and cleaning supplies to prevent shortages or overstocking.

Purchasing & Vendor Management: Place purchase orders, evaluate reliable suppliers, and negotiate cost-effective pricing and delivery schedules.

Food Safety & Quality Control: Understanding proper stock rotation methods like FIFO (First-In, First-Out) to ensure perishable ingredients are used before they spoil

Auditing & Record Keeping: Conduct routine physical stock counts, log daily invoices, and reconcile system discrepancies.

Waste & Cost Reduction: Monitor expiration dates, track spoilage, and analyze usage trends to reduce inventory shrinkage and lower holding costs.

Safety & Storage Compliance: Ensure all perishables and dry goods are stored at proper temperatures and meet health and safety regulations.

Cross-Functional Collaboration: Partner with kitchen chefs and the finance department to align purchasing with menu demands and food costs.

Preferred candidate profile

Experience: 2+ years of experience in restaurant inventory control, food and beverage costing, or kitchen management.

Software Fluency: Proficiency in restaurant inventory management software, POS systems, and spreadsheets (Excel/Google Sheets).

Analytical Skills: Ability to forecast seasonal demand, evaluate supplier pricing, and generate clear cost-variance reports.

Organizational Abilities: Strong attention to detail to maintain precise logs and manage fast-paced stock deliveries.