ABOUT THE ROLE

The Warehouse & Inventory Manager leads end-to-end warehouse and inventory operations, ensuring the right products, ingredients, packaging, and supplies are available at the right time and in the right quantity. The role drives inventory accuracy, cost efficiency, waste reduction, and continuous improvement of warehouse processes and systems to support seamless restaurant operations and business growth.

WHAT YOU'LL DO:

A. Inventory Management & Control

Lead the end-to-end management of food, beverages, ingredients, packaging materials, equipment, and other operational supplies.
Establish and strengthen inventory control processes to ensure accuracy, availability, and proper stock movement.
Monitor stock levels, consumption, inventory turnover, and reorder points to prevent stock-outs and unnecessary overstock.
Analyze inventory variances, wastage, spoilage, and losses and implement corrective actions.
Maintain accurate and timely inventory records through inventory management systems.

B. Warehouse Operations

Oversee receiving, storage, picking, issuance, and distribution of inventory to restaurants and operational areas.
Ensure all deliveries are properly inspected and verified against purchase orders and delivery documents in terms of quantity, quality, specifications, and condition.
Ensure proper storage and handling of food and other materials, including appropriate temperature controls for perishable items.
Maintain an organized, efficient, and safe warehouse environment compliant with food safety, health, and workplace safety standards.
Ensure proper documentation and traceability of all incoming and outgoing inventory.

C. Process & Systems Improvement

Develop and implement warehouse and inventory policies, procedures, controls, and reporting systems.
Identify opportunities to improve inventory accuracy, warehouse productivity, stock utilization, and operating costs.
Use data and inventory reports to identify trends, inefficiencies, overstock, slow-moving items, and potential stock losses.
Lead regular physical inventory counts and reconciliation of system records against actual stocks.
Strengthen inventory visibility and controls across the warehouse and restaurant operations.

D. Cost & Business Management

Monitor inventory-related costs, stock turnover, wastage, and utilization.
Work closely with Purchasing, Logistics, Finance, and Operations to ensure timely replenishment and cost-effective inventory management.
Provide management with regular reports and insights on inventory health, risks, and opportunities for improvement.
Support forecasting and inventory planning based on operational requirements and consumption trends.

WHAT WE'RE LOOKING FOR:

Bachelor's degree in Industrial Engineering, Supply Chain Management, Logistics, Operations Management, or Finance.
At least 10 years of progressive experience in warehouse and inventory management, preferably within Food & Beverage, Food Manufacturing, FMCG, QSR, or Restaurant Operations.
Strong systems and data literacy, with proven experience in ERP and inventory management systems; hands-on experience with SAP is highly preferred.
Experience managing food/raw materials, finished goods, packaging materials, and other operational supplies is highly preferred.
Strong knowledge of inventory control, warehouse operations, stock reconciliation, FIFO/FEFO, and inventory systems.
Strong analytical and problem-solving skills, with the ability to translate inventory data into actionable business decisions.
Strong leadership and stakeholder management skills, with the ability to work effectively across Operations, Purchasing, Logistics, Finance, and Supply Chain.
Highly organized, detail-oriented, and capable of managing multiple priorities in a fast-paced environment.