Warehouse Supervisor | Part Time | The Station District - Oak View Group

The Warehouse Supervisor is responsible for the effective supervision and running of restaurant night porter distribution/warehouse operations including inventory, receiving, purchasing, ordering, lay-ins, purchase order tracking, clean-up, transfers and equipment maintenance.  The Warehouse Supervisor must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of (or preparation for) all restaurant warehouse functions.  The Warehouse Supervisor will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Warehouse Supervisor will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

This is a key position for the effective and profitable operation of the business.  The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. 

This role has a hourly wage of $16.00 - $20.00, based on experience.

Benefits for PT roles: 401(k) and 401(k) matching

This job will expire 10/31/2024

• Responsible for product purchasing/ordering, receiving and distribution control for the venue.
• Ensure that established procedures for tracking purchase orders, requisitions, receiving dockets and perpetual inventor are maintained; report any deviation to the Operations Manager.
• Maintain and manage sanitation and organizational systems of all warehouse storage areas.
• Willing and available to assist with restaurant and catering functions as assigned by General Manager
• Provide direction to part-time warehouse staff to ensure all established lay-ins are completed for each event, in addition to requisitioning during events, post-event break down, warehouse returns, equipment storage, sanitation and maintenance.
• Responsible for ensuring that purchase order system is adhered to for all orders received at each warehouse; verify proper specification, size, quantity, etc. of goods received; supervise proper labeling, dating and stocking of supplies.
• Oversee and ensure that appropriate stocking levels are met for each day; rotate and maintain integrity of product.
• Ensure proper transfer process of product between locations, including follow-up documentation.
• Perform routine maintenance; responsible for restaurant and utility equipment cleaning and maintenance: portable equipment, burden carriers, carts, floors, refrigeration, and lighting. Ensure manifested equipment is in location.
• Evaluate warehouse employee performance. Maintain employee records, written warnings, reviews and other related documents.
• Conduct walk through of the commissary, warehouse and storage areas after the completion of the day to ensure all areas are clean.
• Oversee daily operation as either opening or closing manager on duty.
• Assist Office Manager with daily/weekly/monthly sales and AR/AP when needed

• High School diploma or equivalent.
• Minimum 2 years foodservice / hospitality experience; similar venue experience a plus.
• Forklift certification a plus
• Food service certification

Physical Dimensions:

Performing the duties of this position involves extensive and continuous standing and walking.  Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl.  The employee is frequently required to lift up to 50 pounds.  The vision requirements include the ability to adjust focus, peripheral vision and close vision.

Working Conditions & Hazards

• Exposed to weather and non-weather related cold temperatures;
• In areas with low levels of CO exposure;
• Wet and slippery floors;
• Extreme hot surfaces;
• Pinch points and tight working spaces throughout building;
• Exposed to high noise levels.