Inventory Manager at FoliXx Hospitality

Job Overview

• The Inventory Manager will be responsible for overseeing and managing all aspects of inventory control, ensuring proper stock levels, minimizing waste, and maintaining quality standards across all locations. 
• This role requires a strategic thinker with hands-on experience in food & beverage inventory management, supplier coordination, and cost control within the hospitality industry.

Key Responsibilities

• Develop and implement inventory management policies and procedures to ensure efficiency and accuracy.
• Monitor and track inventory levels, usage patterns, and stock movements for all food, beverages, and supplies.
• Oversee ordering, receiving, and storage processes to ensure proper stock rotation and quality control.
• Work closely with chefs, bar managers, and procurement teams to ensure stock availability and prevent shortages.
• Conduct regular stock audits and cycle counts to ensure accuracy in inventory records.
• Identify and minimize inventory loss, waste, and theft, implementing necessary control measures.
• Maintain strong relationships with vendors and suppliers, negotiating favorable terms for pricing and delivery schedules.
• Ensure compliance with food safety standards, health regulations, and storage best practices.
• Monitor cost of goods sold (COGS) and work with the finance team to ensure profitability.
• Utilize inventory management software and POS systems to track and optimize stock control.
• Generate inventory reports, forecasting trends, and recommending improvements to reduce costs.
• Train and supervise storekeepers and stock handlers to ensure proper inventory handling and documentation.
• Coordinate with the kitchen, bar, and operations team to ensure seamless workflow and stock availability.

Requirements

• Minimum 3-5 years of experience as an Inventory Manager, Store Manager, or Stock Controller in the food & beverage or hospitality industry.
• Strong understanding of inventory management principles, procurement processes, and stock control techniques.
• Experience in managing perishable and non-perishable food & beverage inventory in a restaurant, lounge, nightclub, or hotel.
• Knowledge of food safety and storage regulations to maintain product quality.
• Proficiency in inventory management software, POS systems, and Excel/spreadsheet reporting.
• Excellent analytical, problem-solving, and decision-making skills to manage stock efficiently.
• Ability to work in a fast-paced hospitality environment and handle multiple inventory locations.
• Strong negotiation skills for dealing with suppliers and vendors.
• Detail-oriented with strong organizational and time-management skills.
• Ability to lead a team of stock handlers, storekeepers, and procurement assistants.
• Bachelor’s degree in Supply Chain Management, Business Administration, or a related field (preferred but not mandatory).