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Equipment And Smallwares Manager Jobs (NOW HIRING)

The Budlong Hot Chicken

Cook

Chicago, IL · On-site

$16.25 - $20.25/hr

Safely and accurately handles equipment, smallwares, supplies, and tools * Prepares food for ... Additional duties requested by management

Wing It On!

Cook

West Orange, NJ · On-site

$15 - $16/hr

Safely and accurately handles equipment, smallwares, supplies, and tools * Prepares food for ... Additional duties requested by management

Wing It On!

Cook

Newark, NJ · On-site

$15.13 - $16/hr

Safely and accurately handles equipment, smallwares, supplies, and tools * Prepares food for ... Additional duties requested by management

The Budlong Hot Chicken

Cook

Chicago, IL · On-site

$16.25 - $20.25/hr

Safely and accurately handles equipment, smallwares, supplies, and tools * Prepares food for ... Additional duties requested by management

Ruth's Chris Steak House

Pantry Cook

Indianapolis, IN

$15.25 - $18.50/hr

... Manager-On-Duty. PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions): * Must be able to lift, handle, carry food, smallwares, equipment, supplies and papergoods at a ...

Ruth's Chris Steak House

Pantry Chef

West Des Moines, IA · On-site

$14.75 - $17.75/hr

... Manager-On-Duty. PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions): Must be able to lift, handle, carry food, smallwares, equipment, supplies and papergoods at a ...

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Equipment And Smallwares Manager information

What does an equipment and smallwares manager do?

An Equipment and Smallwares Manager is responsible for overseeing the procurement, inventory, maintenance, and distribution of kitchen equipment and smallwares in foodservice operations. This role ensures that all necessary tools and equipment are available, functional, and meet safety standards. The manager works closely with vendors, manages budgets, and coordinates with chefs and kitchen staff to meet operational needs. Additionally, they track usage patterns and forecast future requirements to optimize efficiency and reduce costs.

What are the key skills and qualifications needed to thrive as an equipment and smallwares manager?

To excel as an Equipment and Smallwares Manager, you need strong organizational skills, inventory management experience, and a background in procurement or supply chain, often supported by a relevant degree or equivalent experience. Familiarity with inventory tracking software, procurement systems, and basic financial tools is typically required. Excellent communication, negotiation, and problem-solving abilities help build vendor relationships and address operational challenges. These skills ensure efficient inventory control, cost management, and smooth operations within hospitality or food service environments.

What are some common challenges faced by equipment and smallwares managers in maintaining inventory accuracy?

Equipment and Smallwares Managers often face challenges such as tracking a wide variety of items, managing loss or breakage, and keeping up with frequent usage in fast-paced environments like restaurants or hospitality. Implementing effective inventory systems and conducting regular audits are crucial to maintain accuracy. Collaboration with kitchen staff and vendors is also essential to ensure timely replenishment and to prevent shortages or overstocking, which can impact operations.

What is the difference between Equipment And Smallwares Manager vs Kitchen Supervisor?

AspectEquipment And Smallwares ManagerKitchen Supervisor
CredentialsRelevant certifications in inventory or hospitality managementFood safety and management certifications
Work EnvironmentWarehouses, supply rooms, procurement departmentsKitchen, food prep areas, dining service
Employer & IndustryHotels, restaurants, catering companiesRestaurants, hotels, institutional kitchens
Search & Comparison IntentManaging equipment inventory, procurement, and smallwaresOverseeing kitchen operations and staff

The Equipment And Smallwares Manager focuses on managing inventory, procurement, and maintenance of equipment and smallwares, primarily working behind the scenes. In contrast, the Kitchen Supervisor oversees daily kitchen operations and staff. While both roles are essential in hospitality, they differ in responsibilities, environment, and focus areas.

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Equipment And Smallwares Manager jobs near you
Infographic showing various Equipment And Smallwares Manager job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 15% Part Time, 3% Contract, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution.

Equipment & Smallwares Program Manager

Atlanta, GA • On-site

Tropical Smoothie Café, LLC
Marketing • 1 - 10 employees
Learn more about Tropical Smoothie Café, LLCexternal

Full-time

Re-posted 7 days ago

Job description

SUMMARY OF RESPONSIBILITIES
The Equipment amp; Smallwares Program Manager is responsible for the strategic sourcing, procurement, testing, commercialization, and system-wide implementation of equipment and smallwares across the TSC system. This role serves as the primary liaison between Supply Chain, Design amp; Construction, Operations, Training, Culinary, and supplier partners to ensure equipment and smallwares solutions meet operational, financial, and brand objectives.
This position is accountable for developing category strategies, leading supplier selection and contract negotiations, managing equipment and smallwares lifecycle initiatives, and overseeing new product and equipment rollouts. The Equipment amp; Smallwares Program Manager will lead cross-functional projects from concept through implementation, including equipment testing, specification development, new restaurant openings, remodel programs, and system-wide conversions. This role reports to the Vice President of Supply Chain Operations.
ESSENTIAL FUNCTIONS
Strategic Sourcing amp; Procurement
  • Develop and execute sourcing strategies for equipment, smallwares, and related operational assets across the system
  • Lead competitive procurement events including RFIs, RFPs, RFQs, supplier/distributor evaluations, and contract negotiations
  • Identify, qualify, and manage supplier partners to ensure alignment with quality, service, innovation, and cost objectives
  • Conduct supplier capability assessments, factory visits, and product evaluations to support sourcing recommendations
Testing, Commercialization amp; Cross-Functional Partnership
  • Lead cross-functional equipment and smallwares testing programs, including pilot testing, operational validation, and commercialization activities; coordinate pilot testing and operational validation activities with Operations serving as the business owner to define key operational requirements, success criteria, and final approval for implementation
  • Partner with Operations, Culinary, Training, and Design amp; Construction teams to evaluate new equipment and smallware technologies and operational solutions
  • Develop business cases and procurement recommendations supported by financial analysis, total cost of ownership, ROI, lifecycle cost, and operational impact assessments
  • Establish and maintain equipment and smallwares specifications, standards, and approved supplier programs
  • Coordinate the commercialization process, ensuring approved equipment and smallwares are transitioned into standard operating procedures, training, procurement, and implementation plans
Program amp; Project Leadership
  • Manage equipment and smallware packages and procurement strategies for new restaurant openings, relocations, remodels, and refresh initiatives
  • Lead system-wide equipment and smallwares rollouts, including project planning, supplier coordination, implementation schedules, risk mitigation, and stakeholder communication
  • Serve as project manager for multiple concurrent initiatives, ensuring projects are completed on time, within budget, and according to business requirements
Supplier Performance amp; Commercial Management
  • Monitor supplier performance, service levels, lead times, quality metrics, warranty claims, and corrective action plans
  • Conduct regular supplier business reviews that capture spend, performance, innovation pipelines, technology roadmaps, business growth strategies, and market developments
  • Negotiate pricing, rebates, warranty terms, service agreements, inventory programs, and other commercial terms to maximize value for the brand
  • Manage supplier contracts and ensure compliance with legal, operational, and commercial requirements
Cost, Risk amp; Innovation
  • Identify and execute cost savings and value engineering initiatives without compromising operational effectiveness or guest experience
  • Evaluate emerging technologies, equipment innovations, and industry trends to improve restaurant efficiency, throughput, labor productivity, and profitability
  • Develop contingency plans and alternate sourcing strategies to mitigate supply chain risks and business disruptions
Stakeholder Communication amp; Leadership
  • Communicate project status, sourcing recommendations, implementation plans, and business impacts to franchisees and internal stakeholders
  • Build collaborative relationships with Legal, Operations, Design amp; Construction, Training, Culinary, QA, Finance, and other internal stakeholders to drive successful project outcomes, as well as with supplier working teams and key executive contacts
  • Act as a leader, manager, and mentor within the organization
  • Other responsibilities as assigned by management
REQUIRED EXPERIENCE
  • 5+ years of experience in equipment procurement, strategic sourcing, supply chain, restaurant development, facilities, or related roles
  • Experience sourcing and managing foodservice equipment and/or smallwares categories
  • Experience leading cross-functional projects and large-scale operational rollouts
  • Experience managing supplier relationships, contract negotiations, and procurement initiatives
  • Experience with equipment testing, commercialization, implementation, or restaurant development projects preferred
  • Supply chain, restaurant operations, design and construction, or equipment management experience within the foodservice industry
  • QSR or Fast Casual experience preferred
EDUCATIONAL REQUIREMENTS
  • Bachelor’s degree in supply chain, Business, Engineering, Construction Management, Operations, Finance, or a related field
  • Equivalent combination of education and relevant experience may be considered
REQUIRED CERTIFICATES, KNOWLEDGE, OR LICENSES
  • Strong understanding of strategic sourcing, procurement, supplier management, and contract negotiation principles
  • Experience conducting RFx processes and supplier evaluations
  • Knowledge of foodservice equipment, smallwares, restaurant operations, and equipment lifecycle management
  • Understanding of project management methodologies and change management principles
  • Ability to manage multiple projects simultaneously in a fast-paced environment
  • Strong financial acumen, including total cost of ownership, ROI analysis, capital budgeting, and cost modeling
  • Excellent analytical, organizational, and problem-solving skills
  • Strong communication and stakeholder management skills with the ability to influence cross-functional teams
  • Self-motivated with the ability to work independently and drive projects to completion
  • Must be computer proficient (MS Word, Outlook, PowerPoint) with intermediate to advanced expertise in Microsoft Excel
  • Experience with project management software and procurement systems preferred (e.g., [name TSC’s specific PM/procurement systems])
  • CPSM, CPM, PMP, or similar certifications are a plus
TRAVEL REQUIREMENTS
  • This position requires up to 20% travel as needed to support supplier visits, equipment testing, restaurant openings, pilot programs, trade shows, and key business initiatives
This job description is intended to describe the general nature and level of work being performed and is not an exhaustive list of all responsibilities, duties, and skills required. Duties, responsibilities, and activities may change at any time, with or without notice.

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