Inventory Control & ERP Management Officer

Job Description

Title: Inventory Control & ERP Management Officer

Company Name: Manzo Restaurant

Vacancy: 1

Age: 25 to 35 years

Job Location: Dhaka (Gulshan)

Salary: Tk. 18000 - 32000 (Monthly)

Experience:

• 2 to 3 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

• Bachelor/Honors
• Masters

• 2 to 3 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

• Age 25 to 35 years
• Only Male

• Strong attention to detail and accuracy in data entry.

• Familiarity with inventory or stock management software (ERP software knowledge is a plus).

• Basic knowledge of Excel, Word, and reporting tools.

• Ability to lift, move, and organize stock when needed.

• Strong communication in Bangla & English.

• High integrity, discipline, and ability to work independently under minimal supervision.

We are looking for a detail-oriented and reliable Inventory Control & ERP Manager to manage our restaurant inventory system, ensure stock accuracy, and support smooth kitchen and bar operations. This position requires a balance of data accuracy and physical store management—making it crucial for the candidate to be disciplined, well-organized, and accountable.

The ideal candidate should have prior experience in hospitality inventory management, knowledge of storekeeping best practices, and proficiency in data entry and reporting.

Key Responsibilities :

Inventory & Data Entry

• Record all incoming and outgoing stock (food, beverage, bar, disposables, cleaning supplies, etc.) into the inventory management system.
• Maintain daily, weekly, and monthly stock reports with accuracy.
• Enter GRN (Goods Received Note), invoices, and supplier bills in the system. Stock Control
• Conduct regular physical stock counts and reconcile with system records.
• Monitor stock levels daily and flag shortages or unusual variances immediately.
• Ensure FIFO (First In, First Out) and proper storage methods for perishable and non-perishable items.

Coordination & Reporting

• Work closely with the Kitchen, Bar, and Procurement Team to ensure stock availability.
• Provide management with weekly consumption reports, highlighting wastage or over-usage.
• Support the Finance Department with invoice matching and supplier reconciliation.

Compliance & Organization

• Ensure all storage areas (dry, chilled, frozen, bar) are kept clean, organized, and secure.
• Monitor expiry dates and remove expired or damaged items promptly.
• Follow food safety and hygiene standards as per restaurant SOP.

• Mobile bill
• Lunch Facilities: Full Subsidize
• Salary Review: Yearly
• Festival Bonus: 2