Role overview

Big White Ski Resort is seeking a qualified Inventory Manager for the winter season. The Inventory Manager is responsible for the day-to-day inventory control and ordering for the Food & Beverage department. The Inventory Manager will assist Executive Chef with administrative responsibilities, perform monthly inventory counts, liaise with sales representatives, and work closely with the Head Chefs and front-of-house managers to ensure that all required stock is on hand.

Duties and responsibilities include:

Receiving and unpacking all orders in a timely manner
Following Health Department standards when receiving deliveries
Cross-checking all deliveries and invoices to ensure that there are no shortages
Performing monthly stock counts and inputting inventory into the database
Liaising with sales representatives regarding pricing and ordering
Submitting orders in a timely manner to ensure all items are delivered on time, and there are no product shortages
Assisting the Executive Chef with imputing invoices and other administrative tasks
Maintaining up-to-date knowledge of the menus from all outlets and upcoming functions, to assist with ordering
Managing and supervising Inventory Assistants - delegating and overseeing consignment duties to other inventory staff
Notifying managers/supervisors where there are issues that need to be addressed
Assisting with keeping all stock areas clean and organized

Position requirements/skills:

Previous experience in shipping and receiving (especially in the Food & Beverage industry) is considered an asset
Valid drivers license
Knowledge of culinary products
Computer literacy using ordering platforms and inventory management systems (OC)
Knowledge of SWP, SJP & WHMIS
Ability to report for work on time.
Ability to maintain a high standard of personal appearance and grooming, including wearing the correct uniform/footwear and name tag while working

Physical demands:

Significant portion of time spent standing and walking
Ability to lift/push up to 50lbs multiple times a day
Ability and willingness to work outside in cold conditions
Required to work flexible hours including early mornings, nights, weekends, holidays, and may be required to work overtime during busy periods

Wage:$25.00 - $28.00 Depending upon experience

Start date:
Mid October

Reports to:
Executive Chef