Warehouse Inventory Control Coordinator Jobs in Nebraska

Title: Assistant Manager - Food and Beverage Warehouse

FLSA Status: Non-exempt

Classification: Full-time

Hours: 40 hours/week (including weekends, holidays, and evening hours as needed)

Pay Rate: Range starts at $20.49/hour

Summary:

At Omaha's Henry Doorly Zoo & Aquarium, exceptional guest experiences depend on strong operations both in front of and behind the scenes. The Warehouse Assistant Manager is responsible for leading the warehouse and inventory operations that ensure restaurants, cafés, concession stands, catering operations, and special events have the products, supplies, and equipment necessary to serve guests safely, efficiently, and consistently.

This hands-on management position oversees day-to-day Food and Beverage warehouse operations, including receiving, inventory control, storage, product distribution, purchasing and replenishment support, inventory reconciliation, and leadership of warehouse employees. The Assistant Manager is accountable for maintaining accurate inventory, organized and safe storage environments, efficient product movement, and reliable operational support throughout Food and Beverage.

Working closely with the Director of Food and Beverage and operational leaders, this position anticipates product needs, identifies inventory and distribution trends, resolves operational challenges, and continually evaluates processes for opportunities to improve efficiency, accuracy, cost control, and service.

This role approaches warehouse operations with an internal service mindset, recognizing that timely communication, accurate fulfillment, and dependable product availability directly influence the ability of frontline teams to provide an exceptional guest experience.

The ideal candidate is an organized, accountable, and service-minded leader who demonstrates sound judgment, develops employees, uses operational information to make informed decisions, and proactively identifies solutions before operational challenges affect the guest.

This position reports directly to the Director of Food and Beverage.

Duties and Responsibilities/Essential Functions (include but not limited to):

Guest Experience and Operational Excellence

• Support exceptional guest experiences by ensuring Food and Beverage locations have the products, supplies, and equipment necessary to remain fully stocked and guest-ready throughout the operating day.
• Provide responsive and reliable internal service to Food and Beverage leaders and operating locations, recognizing that warehouse performance directly impacts frontline service.
• Partner with Food and Beverage leadership to anticipate attendance, event, seasonal, and operational needs and proactively adjust inventory and distribution priorities.
• Respond with urgency to product shortages, delivery issues, and changing operational needs to minimize disruption to guest service.
• Communicate product availability, substitutions, delays, and other operational concerns clearly and proactively with affected leaders.
• Maintain warehouse processes that support efficient operations, responsible financial stewardship, and consistent product quality.
• Identify opportunities to improve warehouse processes, internal service, product availability, and operational efficiency.
• Demonstrate the Zoo's values of Care, Joy, Impact, and Innovation through teamwork, accountability, problem-solving, and service to others.

Receiving, Inventory, and Distribution

• Oversee the receiving, unloading, inspection, and organization of incoming food, beverage, and operational supply deliveries.
• Verify product quantities, quality, and purchase order accuracy against packing slips, invoices, and established purchasing documentation.
• Identify, document, communicate, and resolve shortages, damages, product discrepancies, and quality concerns.
• Coordinate with vendors to process returns, replacements, credits, and other routine delivery-related issues.
• Maintain accurate receiving, inventory, transfer, and distribution records in accordance with department standards.
• Ensure inventory transactions, transfers, adjustments, damages, and other product movements are accurately documented and entered within established timelines.
• Coordinate the timely and accurate distribution of products to Food and Beverage locations based on operational needs.
• Maintain proper product rotation and storage practices using FIFO and established food-safety standards.
• Monitor product movement and location-level requests to identify recurring shortages, excess inventory, waste, or distribution concerns.

Inventory, Purchasing, and Financial Stewardship

• Maintain accountability for the accuracy and integrity of Food and Beverage warehouse inventory and related inventory-control processes.
• Monitor inventory levels, product usage, attendance, events, and operational trends to support appropriate purchasing and replenishment decisions.
• Coordinate purchasing and replenishment activities within established department guidelines and communicate significant needs or concerns to the Director of Food and Beverage.
• Partner with concession, restaurant, catering, and event leaders to forecast product needs and ensure inventory appropriately supports anticipated business levels.
• Lead inventory counts, audits, and monthly reconciliation processes.
• Research inventory variances and implement or recommend corrective actions when appropriate.
• Monitor product transfers, damages, waste, credits, and adjustments to identify trends and opportunities for stronger inventory controls.
• Assist in controlling Food and Beverage costs through accurate receiving, inventory management, product rotation, waste reduction, and appropriate stock levels.
• Identify opportunities to improve inventory turnover, reduce waste, manage product costs, and increase operational efficiency.
• Process and reconcile invoices and related documentation accurately and within established timelines.
• Prepare routine inventory, purchasing, receiving, and operational reports for Food and Beverage leadership.
• Use operational and inventory information to identify trends requiring additional attention or action.

Warehouse Operations and Safety

• Maintain clean, organized, efficient, and safe warehouse, receiving, cooler, freezer, and storage environments.
• Ensure products are stored according to food-safety, health department, manufacturer, and Zoo standards.
• Conduct routine inspections of storage areas, shelving systems, equipment, receiving areas, and inventory conditions.
• Coordinate routine maintenance and upkeep of warehouse equipment and receiving areas.
• Ensure warehouse equipment is operated safely and employees consistently follow established safety procedures.
• Maintain clear aisles, appropriate product storage, and organized workspaces that support safe and efficient product movement.
• Identify safety hazards or operational concerns and take timely corrective action.
• Promote a culture of workplace safety, accountability, cleanliness, and continuous improvement.

Team Leadership and Development

• Recruit, onboard, train, schedule, supervise, and develop part-time and seasonal warehouse employees.
• Establish clear expectations for employee performance, productivity, accuracy, safety, communication, and internal service.
• Create staffing schedules that effectively support receiving, distribution, inventory, and overall Food and Beverage operational needs while remaining mindful of labor goals.
• Train employees on receiving procedures, product handling, inventory controls, storage standards, food safety, distribution processes, equipment operation, and department expectations.
• Provide ongoing coaching, feedback, recognition, and performance management to support employee development and accountability.
• Address performance, attendance, conduct, and procedural concerns consistently and in a timely manner.
• Lead by example through professionalism, urgency, accountability, positive communication, and a willingness to support operational needs.
• Foster a collaborative work environment that encourages teamwork, employee engagement, accountability, and strong internal service.
• Ensure employees understand how the accuracy and quality of their work contributes to Food and Beverage operations and the overall guest experience.

Collaboration and Operational Support

• Maintain regular communication with Concessions, Restaurant, Catering, Events, and other Food and Beverage leaders regarding inventory levels, product availability, distribution, and operational needs.
• Partner with operating leaders to address product shortages, substitutions, distribution concerns, and recurring inventory issues.
• Coordinate warehouse support for special events, high-attendance periods, seasonal operations, and other department initiatives.
• Participate in Food and Beverage leadership meetings and contribute inventory, distribution, cost-control, and operational information to department planning and decision-making.
• Support implementation of new products, operational changes, inventory systems, and department initiatives.
• Perform other duties as assigned.

Compliance and Standards

• Ensure compliance with Zoo policies, Food and Beverage procedures, sanitation requirements, inventory-control standards, and food-safety regulations.
• Ensure products are received, handled, stored, rotated, and distributed in accordance with applicable health and safety requirements.
• Support compliance with local, state, and federal regulations related to food handling, storage, workplace safety, and warehouse operations.
• Ensure employees maintain appropriate uniform, appearance, and name badge standards.
• Maintain required receiving, inventory, food-safety, and operational documentation.
• Serve as a role model for the Zoo's core values of Care, Joy, Impact, and Innovation.

Required Qualifications:

• Must be at least 18 years of age.
• Minimum of three (3) years of progressively responsible experience in warehouse operations, inventory management, logistics, purchasing, food service operations, or a related field, including demonstrated leadership or supervisory experience. Equivalent combinations of education and experience may be considered.
• Valid driver's license with an acceptable driving record.
• Working knowledge of inventory-control, receiving, purchasing, warehousing, or product-distribution practices.
• Proficiency with Microsoft Office applications and the ability to learn inventory, purchasing, and related operational systems.
• Ability to work weekends, holidays, evenings, early mornings, and special events as operational needs require.

Knowledge, Skills and Abilities:

• Strong leadership, coaching, employee-development, and performance-management skills.
• Strong organizational skills with exceptional attention to accuracy and detail.
• Understanding of warehouse operations, receiving, inventory management, product distribution, and inventory-control principles.
• Ability to interpret inventory information, identify trends, research discrepancies, and make informed operational decisions.
• Strong analytical, problem-solving, and decision-making abilities.
• Ability to prioritize competing needs and adjust quickly in a fast-paced and constantly changing environment.
• Strong written and verbal communication skills.
• Ability to communicate product availability, operational needs, and inventory concerns clearly and proactively.
• Demonstrated ability to collaborate effectively with employees, vendors, managers, and leaders throughout the organization.
• Strong internal-service mindset with an understanding of how behind-the-scenes operations influence frontline service and guest satisfaction.
• Ability to hold employees accountable while maintaining a positive and professional working environment.
• Demonstrated initiative, sound judgment, professionalism, and accountability.
• Ability to anticipate operational needs and proactively identify solutions.
• Commitment to workplace safety, food safety, financial stewardship, and continuous improvement.
• Commitment to the Zoo's mission, values, and guest-focused culture.

Food Handler Permit Requirement:

Effective February 1, 2026, all Food and Beverage employees must possess an active Food Handler Permit registered with the Douglas County Health Department at the time of hire or successfully complete Food Handler training and obtain certification within 30 days of employment.

• Training is provided onsite and compensated at the employee's regular hourly rate.
• The Zoo will pay the fee for the employee's first certification attempt.
• Additional certification attempts are the responsibility of the employee.
• Failure to obtain the required certification within the specified timeframe will result in termination due to health code compliance requirements.

Candidates will be required to pass a pre-employment background check, drug test, and possess a valid driver’s license with a good history.

Work Environment/Physical Demands:

• Work is performed in warehouse, receiving dock, cooler, freezer, food and beverage storage, operating locations, and outdoor environments throughout the Zoo.
• Regularly work in varying temperatures, including refrigerated and freezer environments, as well as seasonal outdoor weather conditions.
• Frequently stand and walk for extended periods and perform bending, reaching, kneeling, twisting, pushing, pulling, and repetitive physical tasks throughout the workday.
• Frequently lift, carry, move, push, or pull products and supplies weighing up to 50 pounds, with or without reasonable accommodation.
• Safely operate pallet jacks, dollies, carts, dock equipment, and other warehouse tools and equipment.
• Regularly load, unload, organize, stage, and transport products throughout warehouse and Food and Beverage operating areas.
• Work in an active environment that may include vehicle traffic, delivery activity, wet or slippery surfaces, confined storage areas, and changing operational conditions.
• Maintain accuracy, org...