Inventory Control Manager

Key Responsibilities

• Lead and manage Inventory Control activities across multiple operational sites.

• Develop and implement inventory control strategies, policies, and procedures to ensure effective and consistent inventory management.

• Monitor and maintain optimal minimum/maximum stock levels, safety stock, and replenishment levels.

• Ensure product and material availability to support daily catering and camp facility operations.

• Monitor and control stock-outs, overstock, slow-moving, non-moving, and obsolete inventory.

• Analyze inventory movement and improve inventory turnover and working capital efficiency.

• Monitor inventory accuracy through regular stock reconciliation, stock taking, cycle counting, and inventory audits.

• Coordinate with Warehouse/Store teams to ensure accurate receiving, storage, issuance, transfer, and movement of inventory.

• Coordinate with Procurement to ensure timely replenishment and availability of required materials and supplies.

• Develop inventory requirements based on operational demand, historical consumption, occupancy/headcount, menu requirements, and business forecasts.

• Monitor and control inventory value, carrying costs, waste, expiry, and inventory losses.

• Utilize ERP and BI tools for inventory monitoring, analysis, reporting, and decision-making.

• Establish and monitor key Inventory KPIs, including stock accuracy, inventory turnover, inventory aging, stock availability, stock variance, inventory value, waste, expiry, and slow/non-moving inventory.

• Identify inventory risks and implement appropriate mitigation and corrective actions.

• Lead continuous improvement initiatives to improve inventory accuracy, efficiency, cost effectiveness, and operational performance.

• Lead, develop, and evaluate the performance of the Inventory Control team.

• Work closely with Operations, Warehouse/Store, Procurement, Finance, and Project Teams to ensure effective inventory management.

• Prepare regular inventory performance reports and provide analysis and recommendations to management.

Requirements

• Bachelor’s degree in Industrial Engineering, Supply Chain Management, Logistics, Operations Management, Business Administration, or a related field.

• Minimum 8–10 years of experience in Inventory Control, Inventory Management, Supply Chain, Logistics, or related functions.

• Proven experience in a Supervisor or Managerial role, with strong team leadership experience.

• Strong experience in multi-site operations, preferably within catering, camp facility, hospitality, food service, or similar industries.

• Hands-on experience managing inventory such as food ingredients, dry goods, fresh/chilled/frozen items, beverages, consumables, cleaning supplies, and general supplies.

• Good understanding of inventory management in remote site/camp operations, including replenishment, inter-site transfers, stock accuracy, inventory optimization, waste, and expiry control.

• Experience in mining camp, remote camp, or project-based camp operations will be highly advantageous.

• Strong knowledge and experience in inventory optimization and inventory control systems.

• Experience with ERP system implementation, enhancement, or process improvement, particularly in inventory and warehouse management.

• Proficient in Microsoft Excel and/or BI tools for inventory analysis and reporting.

• Strong analytical, problem-solving, decision-making, communication, and leadership skills.

• Strong commercial awareness with a focus on inventory accuracy, cost efficiency, operational effectiveness, and continuous improvement.