Inventory Manager

A restaurant Inventory Manager oversees all food, beverage, and supply stock to ensure optimal inventory levels, minimize waste/spoilage, and maintain profitability. Key duties include managing purchasing, conducting regular stock counts, reconciling deliveries, and analyzing usage trends using inventory software. They must balance stock levels to prevent shortages during service while minimizing excess, perishable inventory. 

Key Responsibilities

• Inventory Control: Perform daily, weekly, or monthly physical counts and cycle counts of food, beverages, and supplies.
• Purchasing & Procurement: Place orders to replenish stock, analyze supplier performance, and manage vendor relationships.
• Stock Management: Monitor inventory levels to identify shortages and prevent overstocking.
• Waste Mitigation: Track spoiled, damaged, or lost inventory and implement procedures to minimize loss.
• Receiving: Reconcile incoming deliveries with purchase orders for accuracy.
• Data Analysis: Use inventory software to analyze consumption rates, forecast needs based on sales, and maintain accurate records.
• Cost Control: Monitor food and beverage costs to ensure they align with budget goals. 

Requirements and Skills

• Proven experience as an inventory manager, preferably in a restaurant or food service environment.
• Proficiency in inventory management software (e.g PETPOOJA)
• Strong analytical, mathematical, and organizational skills.
• Knowledge of food safety, hygiene, and storage regulations.
• Ability to stand for long periods and lift heavy items. 
• Must have knowledge of Petpooja inventory Software