The Assistant Director of Inventory is responsible for the daily execution, accuracy, and stewardship of inventory systems across both Front of House and Back of House. This role ensures product availability, organization, cost control, and system integrity while supporting operational flow and food safety standards.
This position is highly detail-driven and execution-focused, owning inventory accuracy, ordering support, storage organization, and waste reduction through disciplined systems and accountability.
Reports To
- Director of BOH Leadership & Maintenance
- General Manager
Primary Purpose
To protect profitability and operational readiness by ensuring inventory is accurate, organized, available, and stewarded with excellence.
Key Expectations
- Execute inventory systems consistently and accurately which includes the daily system to verify orders are received accurately
- Maintain organized, safe, and labeled storage areas
- Support food cost and waste reduction initiatives
- Communicate inventory needs clearly and proactively
- Protect systems that ensure accuracy and accountability
Direct Responsibilities
1. Inventory Execution & Accuracy
- Support and execute weekly and monthly inventory counts.
- Ensure accurate receiving, labeling, rotation, and placement of inventory.
- Verify counts align with digital systems and reports.
- Investigate and communicate variances, shortages, or overages.
2. Ordering & Product Availability
- Assist with ordering for BOH and FOH based on reccomended and usage trends.
- Ensure product availability supports operational needs at all times.
- Partner with the Director Team to anticipate volume shifts and promotions.
- Support emergency ordering and product substitutions as needed.
3. Organization, Storage & Standards
- Maintain clean, organized, and clearly labeled storage areas.
- Ensure FIFO and dating standards are followed consistently.
- Support compliance with food safety and quality storage requirements.
- Ensure inventory layout supports efficiency and safe movement.
4. Waste Reduction & Cost Stewardship
- Track waste related to over-ordering, spoilage, or mismanagement.
- Support food cost initiatives through disciplined inventory practices.
- Identify trends using the DRIP Model (Deliveries, Registers, Inventory, Prep) that impact food cost and communicate insights.
- Reinforce stewardship mindset among team members and leaders.
5. Systems, Documentation & Accountability
- Maintain inventory documentation, logs, and checklists.
- Support audits, evaluations, and inspections as needed.
- Partner with Office Management on invoice accuracy and reconciliation.
- Communicate inventory trends and risks to Directors.
Key Performance Indicators (KPIs)
- Inventory accuracy and ensured delivery
- Food cost performance tied to inventory control
- Waste trends and reduction metrics
- Storage organization and audit readiness
- Product availability and order fulfillment rates
Why This Role Matters
Inventory is one of the largest controllable expenses in the restaurant. This role protects profitability, ensures readiness, and supports operational excellence by making sure the right product is in the right place at the right time—without waste or chaos.
Work schedule
- 8 hour shift
- Weekend availability
- Day shift
- Night shift
- Monday to Friday