Inventory Management Specialist

2 weeks ago


Lac du Flambeau, Wisconsin, United States Lake of the Torches Casino Full time
Job Overview

SUMMARY: The main duties of this role involve overseeing all tasks related to the acquisition and receipt of food and beverage supplies for the hospitality sector, as well as aiding in the upkeep of inventory levels and control systems.

KEY RESPONSIBILITIES:

  1. Acquire and maintain a thorough understanding of the purchasing software utilized by the organization, including both internal and external systems.
  2. Familiarize oneself with recipes for essential menu items, including understanding the packaging sizes and pricing of various food and beverage offerings.
  3. Generate weekly inventory reports and standard par level assessments for food and beverage departments as required, along with current pricing data.
  4. Organize and stock food and beverage storage areas, ensuring proper rotation and arrangement of items in storerooms, refrigerators, and freezers.
  5. Identify and evaluate potential suppliers, compare product offerings and pricing, and provide recommendations to management regarding procurement needs.
  6. Collaborate closely with the finance department to ensure accurate inventory costing, vendor management, and resolution of invoice discrepancies.
  7. Participate in monthly inventory counts.
  8. Work alongside food and beverage operations to minimize losses due to spoilage, damage, or theft.
  9. Ensure timely submission of all food and beverage orders to suppliers, completing necessary documentation and tracking any discrepancies.
  10. Maintain adequate inventory levels to fulfill the organization's requirements.
  11. Adhere to established procurement protocols, vendor selection processes, and purchasing policies, ensuring all suppliers are approved.
  12. Safely and efficiently operate equipment, materials, and supplies.
  13. Provide assistance to internal departments with professionalism and integrity, ensuring confidentiality at all times.
  14. Comply with all regulatory requirements, company policies, and safety standards.
  15. Perform additional duties as assigned.

SUPERVISORY RESPONSIBILITIES: None.

SUPERVISION RECEIVED: This position operates under the direct supervision of the Kitchen Manager, collaborating with various department managers.

POSITION RELATIONSHIPS:

  1. Internal: Regular interaction with food and beverage departments and shipping and receiving teams; occasional contact with finance and marketing.
  2. External: Frequent communication with suppliers and vendors.

EDUCATION: A high school diploma or equivalent is required.

EXPERIENCE: A minimum of two years in food and beverage or restaurant settings is required, with a preference for experience in purchasing and inventory management.

SKILLS AND ABILITIES: The ideal candidate is self-motivated, innovative, and capable of working independently or in teams. Proficiency in spreadsheets and financial data analysis is essential. Strong organizational skills and attention to detail are required, along with the ability to manage multiple tasks effectively. Flexibility in scheduling is necessary to accommodate varying shifts.

WORKING ENVIRONMENT:

  1. Conditions: Most responsibilities are performed in a kitchen and office setting.
  2. Exposure: May encounter moderate noise levels and various environmental conditions typical of kitchen and storage areas.
  3. Physical Requirements: Must be able to stand, walk, and lift objects weighing up to eighty pounds regularly.

BEHAVIORS: The role requires a professional demeanor and the ability to interact positively with colleagues and guests, maintaining respect and consideration for all individuals.

OTHER: Attendance at mandatory meetings and participation in training sessions is required.

DISCLAIMER: The responsibilities outlined above are intended to provide a general overview of the position and are not exhaustive. Management reserves the right to modify job duties as necessary.



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