![]() Skills: Inventory Management is a highly professional role, and your candidate must have the following skills.What to look for when searching for an Inventory ManagerĪssuming you prefer a more hands-on approach to inventory management, here’s what to look for when interviewing Inventory Manager candidates. These programs estimate inventory levels based on items being purchased and provide alerts when something needs to be refilled. While one person or a team typically oversees the tracking and ordering aspect of inventory management, it is the responsibility of all team members to note inventory levels of the products they work with on a regular basis so the Inventory Manager can keep track of stock numbers across the board and refill when necessary.Įstablishments might also take a more modern approach to inventory tracking and integrate their POS system with a digital inventory tracking solution. ![]() However the operations of inventory management require some level of teamwork to make sure everything runs smoothly, and both workers and customers are getting their needs met. ![]() Ideally, the role of Inventory Manager in your establishment will be a discrete position or department to ensure that inventory is being appropriately tracked and stocked as needed. Who acts as the Inventory Manager in a restaurant If you own a drinks-only bar, this may include edible garnishes and dry goods in addition to everything else. In a restaurant this might include paper napkins, disposable cups and straws, non-edible garnish, receipt paper, temporary menus, specials board chalk, order pads and pens, (pause for breath) etc. You might define this differently depending on the kind of establishment you run. If you supply the uniforms for your staff, this can mean full outfits in addition to standard aprons, name tags and hairnets. This includes back-of-house as well as front-of-house materials: cleaning rags, cloth napkins, and tablecloths all fall under this label. You can also define this category to include dining room supplies as well, such as plates, glasses, and silverware. This includes pots and pans, spatulas and wooden spoons, blenders and taps, and even larger implements like grilltops and dishwashers. This means liquor, beer, wine, cider, non-alcoholic drinks and ingredients, and more. This includes things like salt and pepper, spices, baking ingredients, and sometimes grains and powdered goods. Everything edible, from meats and dairy products, to fruits and veggies falls under this category. Areas of oversight in an Inventory Manager’s domain most typically include: What does an Inventory Manager oversee?Īn Inventory Manager’s realm of responsibility goes well beyond just your food and beverage selection. They are able to track stock, and predict surplus or shortages so you don’t need to worry about running out of your house gin in the middle of hosting a Royal Wedding watch party, or overspending on a niche craft beverage that won’t sell.Īn Inventory Manager is also able to streamline ordering processes, budgetary determinations, and inventory tracking strategies to keep your business at optimum functionality and profitability. It’s the Inventory Manager’s job to make sure you have everything you need for a full night of service. No matter your bar or restaurant’s size or typical service night, if you don’t already have one, it’s time to hire an inventory manager. These spreadsheet stars know how to keep tabs on what’s selling and what’s stagnating, strategize your backstock, and order at precisely the right moment to remain on budget and meet the needs of your customers. In fact, it’s in your business’ best interest to hire a team of dedicated professionals who can keep the day-to-day ball rolling while you focus on bigger picture stuff.Īnd one of the most important roles to fill that will make your life much, much easier is that of Inventory Manager. Especially in smaller establishments, visionary proprietors with an artisanal approach may in the name of perfection forget to delegate, and find themselves quickly overwhelmed by the amount of work on their plate.īut you shouldn’t have to do everything yourself. They are their own accountants, their own bartenders, their own marketers, their own Inventory Managers. Many new business owners believe they need to do everything themselves.
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