Purchasing and Inventory Manager
Purchasing and Inventory Manager
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Job Description
COTE the carnivorous vision of proprietor Simon Kim blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. The result is a unique convivial and interactive atmosphere accompanied by the highest quality USDA Prime beef an impeccable 1200 label wine list and a suite of classic-but-creative cocktails
Smokeless grills in every table combined with cuts from our in-house dry aging room ensure that every morsel of steak is hot fresh and caramelized every bite.
At COTE we follow a simple mantra:
- Hiring Phase: COTE begins the hiring process including resume screening and interviews August 12 onwards.
- Training Phase: The training phase is planned for two weeks in mid-September Monday-Friday. The week of 9/15 training will run from 10am to 3pm in order to allow those who are currently employed to continue working. The week of 9/22 training will run from 10am to 4pm.
- Pre-Opening: The Pre-Opening phase runs from Monday 9/29 to Thursday 10/2 and consists of Friends & Family services during normal dinner hours.
- Grand Opening:The grand opening party will take place on Friday 10/3 and the restaurant will be open for service 7 days/week beginning on Saturday 10/4.
Job Summary:
The Purchasing and Inventory Manager will oversee purchasing inventory management vendor relationships budgeting and invoicing and quality control for all inventory materials for the company.
Essential Job Duties & Responsibilities:
Job duties and responsibilities include but are not limited to the following:
Operations:
- Oversees daily restaurant administration including assigned BOH department payroll scheduling opening/closing administration daily walkthroughs etc.
- 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 Restaurant 365. 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.
- 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 no members of staff are permitted to work if they are not suitably dressed or groomed.
- Manages hourly employees in their daily responsibilities at COTE providing clear effective direction.
- 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.
- Responsible for training new employees as assigned
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 CDC.
- 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 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 Finance.
- Maintains and utilizes daily weekly quarterly and annual financial reporting tools as directed by the CDC and Financial Controller.
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 Handlers 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.
- Ability to execute recipes and service in adherence with company policy.
- Excellent knife-handling skills and understanding of various cooking techniques ingredients equipment and procedures.
- Familiarity with Korean cuisine preferred.
Nevadas Pay Transparency Law requires employers to provide the salary range or rate for a position to applicants who have interviewed for it seek a promotion or for an internal transfer to that position.
Nevada Pay Range
$70000 - $90000 USD
- Structured generous compensation for all positions
- Comprehensive Medical Dental and Vision benefits
- Flexible Spending Account/Health Savings Account
- Commuter Benefits
- Referral Bonus Program
- Career Advancement Opportunities
- Employee Recognition Awards
- Employee Dining Discounts
- Paid Time Off
COTE fully complies with all applicable federal state and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race color religion sex (including pregnancy childbirth and related medical conditions sexual orientation or gender identity) national origin age (40 or older) disability and genetic information (including family medical history) or any other legally protected status.
Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at
Required Experience:
Manager
Employment Type
Full Time
