Inventory Specialist

Firebirds International, LLC

. Administer the back-office inventory platform (Data Central), including users, permissions, locations, onboarding new restaurants and settings .

Posted 11/9/2026full-timeCharlotte • North Carolina • United StatesMid-LevelSeniorWebsite

Core Competencies

Role fit

Core Competencies

Use this summary to align your resume positioning with the role.

Demonstrates expertise in managing restaurant inventory systems, including Data Central, and possesses strong skills in recipe costing, yield tracking, and data analysis to support menu pricing and operational efficiency.

Highest-signal resume keywords

Restaurant Inventory ManagementRecipe CostingData AnalysisExcel ProficiencyVendor Management

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Recipe CostingYield TrackingUnit-of-Measure ConversionsData AnalysisInventory ReconciliationCost ReportingMenu PricingPOS IntegrationFood Cost ManagementPurchasing

Soft Skills

CommunicationProblem-SolvingCollaborationAttention to DetailAnalytical Thinking

Tools & Technologies

Data CentralR365CrunchTimeExcelPOS Systems

Certifications & Qualifications

ServSafe Certification

Industry Keywords

Food CostKitchen ManagementMulti-Unit Restaurant ExperienceMonth-End CloseP&L Management

About the role

Key responsibilities & impact

Administer the back-office inventory platform (Data Central), including users, permissions, locations, onboarding new restaurants and settings
Maintain the item master, including inventory items, units of measure, pack sizes, conversions, GL categories, and storage locations
Map POS menu items and modifiers to recipes so theoretical usage calculates correctly
Troubleshoot data issues and serve as the main contact with the software vendor
Work with Bar and Culinary to build and maintain recipes, prep recipes, and plate specs for every menu item
Calculate and update recipe costs as vendor prices change
Track yields and trim loss so recipe costs reflect real usage
Partner with Bar and Culinary on new menu items, LTOs, and menu changes, and load them before launch
Provide plate cost and menu-mix data to support menu pricing decisions
Produce AvT reports by location and category
Investigate significant variances and identify likely causes such as waste, portioning, theft, receiving errors, or bad recipe data
Share findings with restaurant and area leaders and follow up on corrective actions
Track trends over time and flag locations that are consistently out of range
Review submitted inventory counts for completeness, outliers, and unit-of-measure errors before close
Reconcile ending inventory, purchases, and transfers to COGS
Ensure vendor invoices and credits are entered or imported correctly and on time
Review order guides and par levels with managers to reduce overstock and outages
Deliver food and beverage cost reports after bi-weekly inventory is done
Support budgeting and forecasting with cost and usage data
Perform other duties as assigned

Requirements

What you’ll need

4+ years of experience in restaurant inventory, food cost, purchasing, or kitchen management
Hands-on experience with a restaurant back office or inventory system (e.g., Data Central, R365, CrunchTime, or similar)
Working knowledge of recipe costing, yields, and unit-of-measure conversions
Proficiency in Excel: lookups, pivot tables, and basic formulas
Valid driver’s license and reliable transportation for restaurant visits
Preferred: Associate’s or bachelor’s degree in hospitality, accounting, finance, or culinary arts
Preferred: Multi-unit restaurant experience
Preferred: Experience integrating POS systems (e.g., Toast, Aloha, Square) with inventory software
Preferred: ServSafe certification
Preferred: Familiarity with month-end close and how inventory affects the P&L