The Purchasing and Inventory Cost Control Manager will oversee purchasing, inventory management, vendor relationships, budgeting and invoicing, and quality control for all inventory materials for the company, for ALL locations + the Commissary.
Essential Job Duties & Responsibilities:
Job duties and responsibilities include, but are not limited to the following:
Operations:
- Inspects incoming products for quality control. Receives, sorts, and breaks down all incoming purchase orders.
- Develops and maintains inventory databases and pars lists for supplies and materials used in Margin Edge. Ensures POS systems are properly connected, recipes built, and theoretical inventory depletions are correctly occurring.
- Reviews purchase orders and contracts for compliance with company and departmental policies.
- Work with Head Chef + Manager of each Restaurant to ensure the accuracy of orders being placed, based on existing Par levels and forecasted Sales Volumes/Business needs.
- Purchases supplies, materials, and parts for the company based on budgeting and need. Meets or exceeds company goals for food cost, supply cost, and equipment costs.
- Maintains strong vendor relationships. Communicates with suppliers to resolve problems that may arise regarding delivery, quality, price, or conditions of sale.
- Maintains knowledge of trends, prices, buyers, and delivery conditions to anticipate future material availability; directs purchasing programs accordingly.
- Ensure a profitable operation, procurement of the best and highest quality ingredients, and develop/retain strong vendor relationships.
- Plans, executes and communicates all promotions and company information effectively and efficiently.
- Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
- Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
- Assign any maintenance or repairs needed to keep the property in tip top condition within the budget.
Finance:
- Develops and implements policies and procedures related to purchasing and inventory control with a goal to maximize efficiency and optimize workflow.
- Maximize profitability of the culinary department by implementing effective food, supply, and equipment cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to the Area Manager and VP Operations.
- Cost all recipes regularly to ensure profitability targets are achieved.
- Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
- Implement a waste tracking system, as needed.
- Manage GL accuracy. Establish invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately. Enter invoices within 24 hours of receipt and report any discrepancies to the VP of Operations.
- Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the VP Operations
Standards:
- Display knowledge of Bondi brand, culture, and product.
- Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
- Maintain professional and respectful behavior when in contact with guests, vendors, management, and teammates.
- Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
- Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
- Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
- Take care of all company property.
- Maintain safety, cleanliness, and sanitation standards.
- Comply with federal, state, and local laws and regulations.
Qualifications:
- Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
- Must be reachable by email and able to communicate via phone as well.
- Communicates information effectively and efficiently.
- Excellent organizational skills and attention to detail.
- Possesses a positive, results-oriented, team-player mentality.
- Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
- Ability to under pressure and maintain professionalism when working under stress.
- Knowledge of workplace safety procedures and local Department of Health standards.
- Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
- Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
- Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
- Working understanding of human resource principles, practices, and procedures.
- Ability to execute steps of service in adherence with company policy.
- Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
- Ability to effectively train others.
- Excellent time management skills with a proven ability to meet deadlines.
- Excellent verbal and written communication skills.
- Excellent interpersonal and customer service skills.
- Strong analytical and problem-solving skills.
- Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
- Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
- Ability to maintain a positive working relationship with all third-party vendors.
- Degree in Hospitality, Culinary Management, or similar subject preferred.
- Familiarity with Japanese (Sushi) cuisine is preferred.
Benefits (with variation for full-time/part-time employment):
- Structured, generous compensation for all positions
- Comprehensive Medical, Dental, and Vision benefits
- Commuter Benefits
- Referral Bonus Program
- Career Advancement Opportunities
- Employee Recognition Awards
- Paid Time Off
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