Restaurant Inventory Control Specialist

Restaurant Inventory Control Specialist

Location: Bar Down at the Grand Lodge at Peak 7

Position Type: Seasonal Non-Exempt

Compensation: $24.24 - $27.88/hr. (DOE)

At Breckenridge Grand Vacations, we believe in Sharing Smiles by creating unforgettable experiences for every guest and owner. As a Restaurant Inventory Control Specialist, you will be a foundational pillar of this mission, ensuring the seamless operation and quality that our culinary team depends on. You will be the guardian of our kitchen's backbone, expertly managing the flow of every ingredient and supply, from meticulous receiving to precise storage, so our chefs can focus on crafting exceptional meals.

Embodying our 'End of the Line' philosophy, you will take personal ownership of our inventory, proactively solving issues before they arise and ensuring nothing stands in the way of a perfect guest experience. This role is perfect for a detail-oriented organizer who thrives on creating order, values accuracy, and finds deep satisfaction in supporting a team from behind the scenes.

If you are passionate about operational excellence, take pride in a clean and safe environment, and want to play a critical role in empowering our restaurant's success, we’d love to meet you.

This is a seasonal position running through April 30, 2025. The ideal candidate will thrive in a fast-paced environment and be available for the entire season.

• Receive, inspect, and verify all incoming deliveries for accuracy, quality, and proper documentation.
• Properly label, organize, and store all products according to established safety and sanitation standards (FIFO, temperature control).
• Maintain clean, organized, and orderly warehouse, storage, and cooler/freezer areas at all times.
• Issue food, beverage, and operational supplies to restaurant departments based on approved requisitions.
• Monitor inventory levels and communicate shortages, overages, or discrepancies to leadership in a timely manner.
• Place orders as needed to maintain appropriate stock levels and ensure smooth operations.
• Conduct weekly and monthly inventory counts, cycle counts, and end-of-period inventories.
• Ensure proper handling and storage of perishable, fragile, and high-value items.
• Maintain accurate inventory records using company systems, logs, or spreadsheets.
• Coordinate with restaurant leadership and culinary teams to support daily operations and special events.
• Assist with breaking down boxes, removing trash/recycling, and keeping the loading dock and storage areas clean and safe.
• Work closely with kitchen staff to ensure a steady supply of clean cookware and service items.
• Follow all health and safety regulations, including proper equipment handling and sanitation practices.
• Uphold company hospitality values: greet with enthusiasm, treat everyone with respect, and create positive interactions.
• Assist with basic food preparation or kitchen tasks as directed.
• Perform other duties as assigned to support restaurant operations.

• Minimum of 2 years of proven experience in inventory control, receiving, or warehouse operations within a hospitality, restaurant, or food service environment.
• Must be able to lift, carry, push, and pull items weighing up to 50 lbs regularly, and stand/walk for the duration of a shift. Comfortable working in refrigerated/freezer environments and varying temperatures.
• Proficient in basic computer applications, including spreadsheet management (Microsoft Excel) and data entry.
• Strong understanding of inventory management principles (e.g., FIFO), food safety and sanitation standards, and proper food storage techniques.
• Ability to perform accurate calculations for inventory counts, order quantities, and reconciling discrepancies.
• Excellent verbal and written communication skills in English. Ability to read delivery sheets, invoices, and communicate effectively with staff and vendors.
• Meticulous attention to detail with a proven ability to track, organize, and maintain accurate records in a fast-paced environment.
• Flexibility to work weekends, holidays, and evenings as required by business operations.
• A proactive, team-oriented attitude that…