Inventory Manager

The F&B Inventory Manager at Thanjai Bhavan is responsible for end-to-end inventory control of all pure vegetarian food ingredients, beverages, raw materials, and consumables across multiple outlets. The role focuses on cost control, zero wastage, stock accuracy, supplier coordination, and maintaining the highest standards of hygiene, quality, and vegetarian compliance.

• Key ResponsibilitiesInventory & Stock ControlManage inventory for all raw materials including vegetables, grains, pulses, dairy, spices, oils, and packaging materials
• Ensure accurate stock levels across central stores and individual outlets
• Conduct daily, weekly, and monthly stock audits
• Implement FIFO / FEFO practices to minimize spoilage and wastage
• Monitor inter-outlet stock transfers and consumption patterns
• Purchasing & Vendor ManagementPlan procurement based on sales forecasts, menu requirements, and par levels
• Verify quality, quantity, freshness, and pricing of received items
• Maintain strong relationships with local farmers, vegetable markets, and vendors
• Cost Control & ReportingTrack food cost percentages and variance across outlets
• Analyze wastage, pilferage, and over-consumption
• Prepare MIS reports: stock valuation, consumption, variance, and wastage
• Support management in budgeting and cost optimization initiatives
• Quality, Hygiene & ComplianceEnsure strict adherence to pure vegetarian standards (no cross-contamination)
• Maintain hygiene and food safety standards as per FSSAI and local regulations
• Monitor storage conditions for dry, chilled, and perishable items
• Conduct regular inspections of stores and kitchens
• System & Process ManagementMaintain inventory records using POS / inventory management software
• Standardize inventory SOPs across all Thanjai Bhavan outlets
• Train storekeepers and outlet staff on inventory procedures and controls
• QualificationsBachelor’s degree in Hospitality Management, Supply Chain, or Business (preferred)
• 3–6 years of experience in F&B inventory management
• Experience in Restaurant Chains is highly preferred
• Skills & CompetenciesStrong knowledge of vegetarian ingredients and perishables
• Excellent analytical, planning, and negotiation skills
• Proficiency in Excel and inventory/POS systems
• High attention to detail and integrity
• Ability to manage multi-outlet operations
• Strong coordination with kitchen and operations teams
• Key Performance Indicators (KPIs)Inventory accuracy (%)
• Food cost control (%)
• Wastage and spoilage reduction
• Stock availability and zero stock-outs
• Audit and compliance scores