Restaurant Inventory Control Specialist

Description:

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)

About the Role:

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.

Key Responsibilities:

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.

Requirements:

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 aligns with core hospitality values: reliability, respect, and a commitment to supporting the team.

Preferred Qualifications:

Current ServSafe Food Handler or Food Protection Manager Certification. Hands-on experience with restaurant-specific systems, such as Point-of-Sale (POS) systems, inventory management software (e.g., ChefTec, MarketMan), and vendor ordering platforms. Previous experience in a high-volume or upscale dining establishment.

Familiarity with safely operating warehouse equipment like pallet jacks and hand trucks. An interest in or experience supporting sustainability and waste reduction initiatives in a food service setting.

Compensation & Benefits:

Health, vision, and dental insurance plans Company-paid life insurance coverage Voluntary Life and Accidental Death/Dismemberment Insurance HSA and FSA-Dependent Care Accounts Retirement plan Generous paid time off (PTO) and sick leave to support work-life balance Volunteer Time Off - Paid opportunities to give back to Summit County

Bereavement leave Biannual bonuses Tuition Reimbursement Program Employee Wellness programs to support physical and mental health Lifestyle perks: Ski/Rec center pass loan programs, lodging and gear discounts, sporting/concert event tickets, pet insurance partner discounts and access to Summit Medallions: Occasional-use transferable passes for access to 6 premier resorts (A-Basin to Vail) via owners’ program

About Our Company:

Breckenridge Grand Vacations is a locally owned resort developer with a 40-year history in Summit County. We've been recognized as a Top Workplace for our employee-focused culture and commitment to responsible growth and giving back to the place we call home.

Applications will be accepted until January 18, 2026.

We value diversity and welcome applicants from all backgrounds. Equal Opportunity Employer.