Inventory & Cost Control Specialist Sala de Despecho & Tacos Atarantados

•Brickell Miami, FL Job Details Part-time $24

•$26 an hour 20 hours ago Qualifications Spanish Cost accounting analysis Confidential information handling English Cataloging Kitchen cost control Attention to detail Menu costing Restaurant cost management Restaurant experience Full Job Description

INVENTORY & COST CONTROL SPECIALIST POSITION INFORMATION

Position:

Inventory & Cost Control Specialist Department:

Operations /

Cost Control Assigned Operation:

Sala de

Despecho & Tacos Atarantados Location:

Miami, Florida Employment Status:

Part-Time, Hourly, Non-Exempt. (Mon

•Tue

•Wed)

Compensation:

$24.00

•26.00 per hour, based on experience

Reports To:

General Manager, Director of Operations, and/or Ownership

POSITION SUMMARY

The Inventory & Cost Control Specialist is responsible for maintaining accurate inventory records, monitoring food and beverage costs, reviewing invoices, and identifying operational variances at Sala de Despecho & Tacos Atarantados. This position conducts physical inventories, compares actual costs against theoretical costs, maintains accurate product and recipe information, and prepares timely reports for management. The specialist works closely with restaurant management, kitchen leaders, bar personnel, purchasing, and receiving teams to improve inventory accuracy, reduce waste, strengthen internal controls, and protect the restaurant's profitability.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Inventory Management Conduct weekly physical inventories of food, beverages, liquor, wine, beer, packaging, supplies, and other designated items. Coordinate inventory counts with restaurant management, kitchen leaders, and bar personnel. Enter physical inventory counts accurately and promptly into the designated inventory system. Verify quantities, units of measure, product descriptions, packaging, and storage locations. Confirm inventory counts with the responsible department manager before finalizing each inventory. Perform monthly inventories of glassware, utensils, operating supplies, and other restaurant assets. Investigate differences between physical inventory and system balances. Conduct surprise counts and cross-checks when requested by management. Maintain accurate and organized historical inventory records. Food and Beverage Cost Control Calculate and review food cost, beverage cost, liquor cost, and total cost of sales. Compare theoretical costs against actual costs and document significant variances. Investigate potential causes of cost discrepancies, including waste, overportioning, incorrect recipes, price changes, voids, discounts, missing invoices, and unrecorded products. Monitor high-cost, high-volume, and high-risk inventory items. Identify slow-moving products, overstock, duplicate purchases, and products approaching expiration. Track product-price changes by vendor. Recommend corrective actions to management. Follow up on previously reported discrepancies until they are properly resolved. Invoice and Receiving Control Verify that vendor invoices are entered accurately and within the correct accounting and inventory period. Compare invoices against purchase orders, receiving documentation, and products delivered. Review prices, quantities, units of measure, discounts, taxes, delivery charges, and credits. Identify missing invoices, duplicate invoices, incorrect prices, and pending vendor credits. Follow up with management or vendors regarding identified discrepancies. Support receiving procedures when necessary. Verify that products received meet the required quantity, quality, and condition. Maintain organized records of invoices, credit memos, and receiving documents. Recipe and System Maintenance Maintain an accurate and updated catalog of products and ingredients. Review and update product descriptions, categories, purchase units, inventory units, conversion factors, and prices. Create and maintain standard recipes for food and beverage menu items. Verify that recipes include the correct ingredients, quantities, yields, portion sizes, and current costs. Coordinate with chefs, kitchen leaders, and bar managers to validate recipes and portion standards. Add new products and recipes when menu items or beverage offerings are introduced. Review recipe costs following changes in ingredients, vendor prices, portions, or menu composition. Report system issues that may affect inventory accuracy or theoretical cost calculations. Waste and Loss Prevention Review waste, spoilage, breakage, complimentary items, discounts, voids, and inventory adjustments. Confirm that inventory adjustments are supported by proper documentation and management authorization. Identify recurring losses associated with specific products, departments, shifts, or operational procedures. Report unexplained or unusual inventory activity immediately. Recommend additional controls when recurring discrepancies are identified. Support management in implementing procedures to reduce waste and prevent losses. Maintain strict confidentiality regarding product costs, recipes, sales, margins, and operating results. Reporting and Analysis Prepare weekly and monthly inventory and cost reports for management. Clearly identify material variances, missing documentation, unresolved issues, and recommended corrective actions.

Report the following information:

Physical inventory value. Food cost percentage. Beverage and liquor cost percentage. Theoretical versus actual cost variance. Waste and loss percentage. Significant product-price changes. Missing invoices and pending vendor credits. Overstocked and slow-moving products. Unresolved inventory discrepancies. Submit reports within the deadlines established by management. Participate in periodic cost-review meetings with management and ownership. Maintain historical records to identify trends and recurring operational issues. Training and Operational Support Train responsible employees on proper inventory-counting, receiving, storage, labeling, transfer, and waste-documentation procedures. Reinforce consistent inventory-control practices throughout the restaurant. Explain identified discrepancies to the appropriate managers. Support menu changes, system implementations, special inventories, and internal audits. Promote accountability and compliance with established cost-control procedures.

POSITION AUTHORITY AND LIMITATIONS

The Inventory & Cost Control Specialist is authorized to review records, request supporting documentation, report discrepancies, and recommend corrective actions. However, the employee may not: Adjust inventory records without proper documentation and authorization. Approve purchases, payments, or new vendors unless specifically authorized. Change product costs, recipes, or quantities without management approval. Delete products, invoices, or transactions from the system without authorization. Implement disciplinary action against restaurant employees. Share confidential cost, recipe, sales, or profitability information with unauthorized individuals. Any suspected theft, fraud, intentional manipulation of records, or serious violation of company procedures must be reported immediately to management and ownership.

REQUIRED QUALIFICATIONS

One to two years of experience in inventory control, cost control, purchasing, restaurant administration, or a related position. Restaurant, hospitality, or food-and-beverage inventory experience strongly preferred. Knowledge of food cost, beverage cost, recipes, yields, portion control, and units of measure. Experience with restaurant POS, inventory, purchasing, or accounting systems. Intermediate proficiency in Microsoft Excel or Google Sheets. Strong numerical, analytical, organizational, and problem-solving skills. Ability to protect confidential financial and operational information. English and Spanish preferred.

KEY COMPETENCIES

Integrity and confidentiality. Exceptional attention to detail. Numerical accuracy. Analytical thinking. Organization and effective follow-through. Clear and professional communication. Ability to question discrepancies respectfully and objectively. Ability to work independently. Ability to meet weekly and monthly deadlines. Accountability and reliability.

PHYSICAL AND SCHEDULING REQUIREMENTS

Ability to work in kitchens, bars, refrigerators, freezers, storage rooms, and receiving areas. Ability to stand, walk, bend, reach, and move throughout the restaurant. Ability to lift and move items weighing up to 30 pounds, with or without reasonable accommodation. Availability to conduct inventories before opening, after closing, or during designated non-peak hours. Flexibility to work occasional early mornings, evenings, weekends, or holidays based on the inventory schedule.

KEY PERFORMANCE INDICATORS

Performance will be evaluated based on: Completion of inventories according to the established schedule. Accuracy of physical inventory compared with system records. Timely entry and reconciliation of inventory results. Accuracy and completeness of cost reports. Variance between theoretical and actual costs. Percentage of invoices entered within the correct reporting period. Timely identification of missing invoices and vendor credits. Reduction in unexplained inventory discrepancies and undocumented waste. Accuracy of product catalogs, recipes, yields, portions, and costs. Timely follow-up and resolution of reported discrepancies. Compliance with inventory, purchasing, receiving, and documentation procedures.

COMPENSATION AND CLASSIFICATION

This is a full-time, hourly, non-exempt position. The anticipated compensation range is $24.00 to $26.00 per hour, depending on the candidate's qualifications and relevant experience. The employee must accurately record all hours worked. Hours worked over 40 in a designated workweek will be paid in accordance with applicable overtime laws and company policy. Overtime requires prior management approval; however, all hours actually worked must be accurately reported.

Pay:

$24.00

•$26.00 per hour Expected hours: 20.0 per week

Work Location:

In person