English
1 year to less than 2 years
Work must be completed at the physical location. There is no option to work remotely.
Plan, organize, direct, control and evaluate the inventory management operations for all Kona Sushi restaurant locations (Kona Windsor, Kona Lakeshore, Kona Tecumseh and Kona LaSalle)
Develop and implement corporate inventory control policies and standardized procedures for seafood, meat, dry goods, packaging, beverages, and restaurant supplies.
Establish purchasing forecasts and par levels based on sales trends, seasonal fluctuations, promotional activities, and multi-location demand analysis.
Oversee procurement processes and negotiate supply contracts with seafood distributors, food suppliers, and equipment vendors to ensure cost efficiency and consistent product quality.
Direct and monitor inventory tracking systems to ensure real-time accuracy of stock levels across all restaurant locations.
Analyze inventory variance reports, food cost percentages, spoilage rates, and waste control metrics; implement corrective measures to reduce shrinkage and financial loss.
Manage inter-branch inventory transfers and centralized distribution coordination to optimize stock utilization and minimize overstocking or shortages.
Establish quality control and food safety compliance protocols for storage, handling, and rotation of perishable seafood and ingredients in accordance with provincial food safety regulations.
Prepare and manage departmental budgets related to inventory purchasing, warehousing, logistics, and supply chain operations.
Authorize major inventory purchases and approve supplier invoices within delegated financial authority.
Develop risk management strategies for supply chain disruptions, including contingency sourcing plans for imported seafood products.
Generate executive-level reports for senior management outlining inventory performance, cost control measures, and operational efficiencies.
Coordinate with executive chefs and operations managers to align inventory planning with menu changes, new product launches, and expansion of new restaurant locations.