English
1 year to less than 2 years
Work must be completed at the physical location. There is no option to work remotely.
Availability
Plan, organize, and oversee inventory management across all Kona Sushi locations (Windsor, Lakeshore, Tecumseh, and LaSalle), ensuring a centralized system that supports multiple high-volume restaurants.
Develop and enforce inventory procedures specific to sushi operations, with a strong focus on handling raw seafood and other highly perishable products where quality, safety, and timing are critical.
Monitor stock levels, set purchasing forecasts, and manage par levels based on sales trends and demand across all locations to prevent shortages while minimizing waste.
Analyze food costs, inventory variances, spoilage, and waste, and implement corrective measures to improve efficiency and reduce financial loss.
Oversee purchasing and supplier relationships, particularly with seafood vendors, ensuring consistent quality, reliable supply, and competitive pricing.
Coordinate inventory transfers between locations and manage distribution to optimize product usage and reduce overstocking.
Maintain accurate inventory tracking systems and ensure compliance with food safety standards across all locations.
Work with management and chefs to align inventory with menu changes, daily operations, and business growth.
Other duties as assigned