Assistant Manager of Supply Management | High-End Japanese Restaurant

A high-end Japanese restaurant in Cerritos, California, is seeking an Assistant Manager of Supply Management.

<Job Overview>
The Assistant Manager of Supply Management supports the planning, procurement, and coordination of
food ingredients, beverages, and restaurant supplies for our premium Japanese food operations. This
role partners closely with Supply Management leadership, chefs, operations teams, and vendors to
ensure product quality, availability, and cost efficiency across multiple locations.
This is a hands-on execution role.  Collection employs chefs trained in Japan and serves
guests who expect the highest-quality ingredients in every course. The Assistant Manager keeps that
standard supplied — tracking what is on hand, what is on order, and what is arriving, so that the
ingredients a chef planned for are the ingredients that reach the kitchen.
As the company expands, the volume and complexity of what moves through Supply Management grows
with it. This role is the operational backbone of that growth: accurate counts, clean purchasing records,
reliable vendor follow-through, and analysis that shows leadership where cost and waste can be
improved. It is also a development role — the Assistant Manager builds the category knowledge, vendor
relationships, and analytical depth that lead to Manager-level sourcing responsibility.

<Job Duties>
1. Purchasing & Procurement Support
• Support planning and execution of purchasing activities for ingredients, beverages, and restaurant
supplies to ensure availability and operational continuity.
• Maintain and review purchasing records, vendor communications, and pricing history to support
sourcing decisions and internal reporting.
• Support purchasing forecasts by analyzing demand trends, historical usage, and seasonal
fluctuations.
• Monitor market trends, vendor promotions, and product availability to support purchasing
decisions.
• Coordinate with Accounts Payable to investigate and resolve purchase order discrepancies and
invoice issues.
2. Inventory Control & Accuracy
• Monitor inventory levels and support inventory control practices to maintain accuracy, minimize
waste, and prevent stockouts.
• Coordinate and participate in monthly inventory counts with store and kitchen teams to ensure data
accuracy and operational alignment.
• Utilize inventory and procurement systems, including Excel, ERP, and POS software, to support
purchasing analysis, inventory visibility, and reporting.
• Visit store locations and suppliers as needed to monitor quality and collect operational feedback.
3. Vendor Coordination & Cross-Team Partnership
• Coordinate vendor communications and participate in pricing discussions and service issue
resolution in support of sourcing objectives.
• Build and maintain positive working relationships with chefs, store teams, and suppliers.
• Support adherence to recipe compliance and food quality standards set by chefs.
4. Cost Analysis, Budget & Reporting
• Analyze procurement and inventory data to identify potential cost savings and waste reduction
opportunities.
• Track purchasing budgets and support procurement planning activities through data review and
variance monitoring.
• Prepare regular reports and present findings and insights during internal sourcing and planning
meetings.
5. Compliance, Standards & Team Support
• Support compliance with company sourcing policies, safety regulations, and internal operational
standards.
• Support training and onboarding of supply coordinators or purchasing team members, as
applicable.
• Perform additional supply management-related duties as assigned, consistent with the scope and
level of the Assistant Manager role.

<Travel>
Occasional travel to store locations, vendor sites, and events — primarily within California, with limited out-of-state travel

<Required Qualifications>
• Associate’s or Bachelor’s degree, or equivalent relevant experience, in supply chain, purchasing,
business, or hospitality operations.
• 1–3 years of purchasing, supply, or inventory experience in restaurants, hospitality, food service,
or food distribution.
• Experience supporting purchasing or procurement activities and coordinating with vendors.
• Working knowledge of inventory monitoring and reconciliation processes.
• Strong Excel skills and experience using ERP, inventory management, and POS systems.
• Demonstrated ability to learn new systems quickly and adapt as tools, platforms, and processes
change.
• Ability to analyze data, identify issues, and communicate effectively across teams.
• Must be authorized to work in the United States (Form I-9).

<Preferred Qualifications>
• Experience supporting premium or upscale restaurant operations, including Japanese cuisine.
• Exposure to imported seafood or specialty food products.
• Japanese language proficiency (business-level or higher) for business and supplier communication
strongly preferred.
• Supply chain or purchasing certifications (e.g., CSCP, CPP).
• Sommelier or Certified Sake Professional certification or credentials (helpful for cross-functional
understanding and product knowledge).
• Working knowledge of xtraCHEF or comparable restaurant invoice, AP, and food-cost
management platforms.

【Keywords】
①Purchasing, Supply, Inventory
②ERP, Inventory Management
③Inventory Monitoring, Reconciliation Process