Branch Inventory Controller

Inventory Monitoring: Track daily stock levels, ensuring that the branch has sufficient supplies to meet demand without overstocking.
Receiving and Inspecting Deliveries: Oversee the receipt of inventory from suppliers, checking for quality, quantity, and compliance with order specifications.
Stock Replenishment: Order inventory based on established reorder points and anticipated demand, coordinating with suppliers for timely delivery.
Stock Rotation: Ensure proper stock rotation, particularly for perishable items, to minimize waste.
Inventory Documentation: Record all incoming and outgoing inventory transactions accurately in the inventory system.
Report Generation: Produce regular inventory reports, highlighting stock levels, discrepancies, or trends that require attention.
Quality Control Checks: Perform routine quality checks on inventory to ensure freshness, quality, and proper storage conditions.
Supplier Management: Collaborate with vendors to negotiate pricing, manage order timelines, and resolve any supply issues.
Loss Prevention: Identify potential areas for stock loss and work with management to implement prevention strategies.
Collaborate with Management: Communicate stock concerns and provide inventory updates to the restaurant management team.
Other duties may be assigned.