Recipe Control & Inventory Specialist

The Recipe Control & Inventory Specialist plays a key role in supporting the Procurement Manager and broader operational team by ensuring recipe consistency and accuracy of inventory data. This role is responsible for working directly with store-level personnel to capture, document, and validate recipe data while also verifying inventory counts to drive operational efficiency and maximize profitability. This individual will serve as a resource to assist in system administration, project planning, and process improvement initiatives.

DUTIES AND RESPONSIBILITIES:

• Collaborate with store personnel to collect, document, and maintain accurate recipes using platforms such as Data Central and Microsoft Excel
• Participate in monthly end-of-period inventory counts and assist with inventory control processes
• Support Data Central system administration and assist stores in utilizing the tool effectively
• Research, analyze, and help develop critical paths for cross-functional projects and operational rollouts
• Identify gaps in current recipe or inventory workflows and develop creative, scalable solutions to address them
• Participate in all required internal projects and planning meetings to support cross-departmental collaboration
• Maintain consistent communication with both field and corporate team members to support seamless execution

POSITION QUALIFICATIONS:

• Restaurant operations experience required with strong knowledge of food service processes
• Back-office software/database administration experience is required; Data Central experience preferred
• Demonstrated ability to manage and analyze data with a high level of accuracy and detail
• Excellent verbal and written communication skills
• Strong interpersonal and leadership skills with the ability to work cross-functionally and build trust with store-level and corporate teams
• Highly organized, proactive, and solution-oriented
• Prior experience working with inventory control systems, recipe databases, and cost analysis tools
• Knowledge of food costing and menu engineering
• Proficiency in Microsoft Excel (pivot tables, formulas, etc.)
• Experience working in a multi-unit or franchise-based environment
• Ability to travel as needed to support field operations and inventory validation

EDUCATION AND/OR EXPERIENCE:

• Bachelor's degree in hospitality management, Supply Chain, Business, or a related field preferred.
• An equivalent combination of education and relevant work experience in restaurant operations, procurement, or inventory management will also be considered

PHYSICAL REQUIREMENTS:

• Must be able to travel to store locations and conduct on-site inventory audits, which may involve standing for extended periods and light lifting. This position may also require extended periods of time working at a computer or in a standard office environment.

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