Back of House Manager - Premium Restaurant

• Oversee inventory control, ordering, receiving, and tracking to minimize waste and manage costs.
• Conduct regular stock audits, maintain accurate inventory records, and ensure food safety compliance.
• Build and manage vendor relationships, including supplier negotiations and forecasting demand.
• Support the back-of-house team by supervising stock control staff and coordinating with kitchen and front-of-house teams.

• Bachelor’s degree in business management, hospitality, or a related field (preferred)
• 3-5+ years of experience in back-of-house management or stock control, preferably in a high-end restaurant or hospitality setting
• Strong knowledge of inventory management systems and best practices for stock control
• Proficiency in ordering, receiving, and tracking inventory, with a focus on minimizing waste and managing costs
• Experience in supplier negotiations and vendor relationship management
• Knowledge of food safety and sanitation standards for storage and handling
• Ability to conduct regular stock audits and maintain accurate inventory records
• Strong organizational skills and attention to detail for tracking stock levels and ensuring accurate counts
• Ability to forecast demand based on sales trends, seasonal variations, and special events
• Familiarity with restaurant management software and point-of-sale (POS) systems for inventory tracking
• Excellent communication skills to coordinate with kitchen staff and front-of-house management
• Problem-solving skills for addressing inventory discrepancies and managing stock shortages effectively
• Leadership skills to supervise and train stock control team members
• Physical stamina for managing stock areas, including lifting and moving supplies when necessary
• Financial acumen to work within budgets and control costs associated with inventory
• Strong time management skills to handle multiple tasks and ensure smooth back-of-house operations

Lumina Personnel