Purchasing and Inventory Manager (550 Madison)

About GHM's 550 Madison Project:

Opening in 2026, Gracious Hospitality Management’s 550 Madison project is their most ambitious to date: a multi-level, 15,000-square-foot dining destination inside the iconic landmark Sony building. The project will bring together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept- Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake- Sushi Yoshitake . Designed by Rockwell Group, with Yoshio Itai collaborating on the sushi concept, 550 Madison is set to redefine immersive, transportive dining in Midtown Manhattan.

Job Summary:

The Purchasing and Inventory Manager will oversee purchasing, inventory management, vendor relationships, budgeting and invoicing, and quality control for all inventory materials for the company.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Operations:

• Oversees daily restaurant administration including assigned BOH department payroll, scheduling, opening/closing administration, daily walkthroughs, etc.
• Inspects incoming products for quality control. Receives, sorts, and breaks down all incoming purchase orders.
• Develops and maintains inventory databases and pars lists for supplies and materials used in Restaurant 365. Ensures POS systems are properly connected, recipes built, and theoretical inventory depletions are correctly occurring.
• Reviews purchase orders and contracts for compliance with company and departmental policies.
• Purchases supplies, materials, and parts for the company based on budgeting and need. Meets or exceeds company goals for food cost, supply cost, and equipment costs.
• Maintains strong vendor relationships. Communicates with suppliers to resolve problems that may arise regarding delivery, quality, price, or conditions of sale.
• Maintains knowledge of trends, prices, buyers, and delivery conditions to anticipate future material availability; directs purchasing programs accordingly.
• Ensure no members of staff are permitted to work if they are not suitably dressed or groomed.
• Manages hourly employees in their daily responsibilities at 550 Madison, providing clear, effective direction.
• Ensure a profitable operation, procurement of the best and highest quality ingredients, and develop/retain strong vendor relationships.
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Assign any maintenance or repairs needed to keep the property in tip top condition within the budget.
• Responsible for training new employees as assigned
  
  

Finance:

• Develops and implements policies and procedures related to purchasing and inventory control with a goal to maximize efficiency and optimize workflow.
• Maximize profitability of the culinary department by implementing effective food, supply, and equipment cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget to the CDC.
• Cost all recipes regularly to ensure profitability targets are achieved.
• Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Implement waste tracking system, as needed.
• Manage GL accuracy. Establish invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately. Enter invoices within 24 hours of receipt and report any discrepancies to the VP of Finance.
• Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the CDC and Financial Controller.
  
  

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Ability to execute steps of service in adherence with company policy.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute recipes and service in adherence with company policy.
• Excellent knife-handling skills and understanding of various cooking techniques, ingredients, equipment, and procedures.
• Familiarity with Korean cuisine preferred.
  
  

New York State’s Pay Transparency Law requires employers to include a range of pay forall advertised job, promotion, or transfer opportunities.

New York Pay Range: $80,000 USD - $95,000 USD

Benefits (with variation for full-time/part-time employment):

• Structured, generous compensation for all positions
• Comprehensive Medical, Dental, and Vision benefits
• Flexible Spending Account/Health Savings Account
• Commuter Benefits
• Referral Bonus Program
• Career Advancement Opportunities
• Employee Recognition Awards
• Employee Dining Discounts
• Paid Time Off
  
  

550 Madison fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.

Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at people@gracioushm.com