Inventory Procedures SOP

Procedure#:HB SOP 3

Function:Management Policies

Implementation Date:102722

Policy/Purpose:  All inventories should be counted as a team of two and be taken in the same manner every time.  Standardizing the way we inventory throughout the operation will better our accuracy and consistency in our Costs of Good Sold, as well as enable us to find potential challenges in a more timely fashion. Additionally, implementing a thorough training program for team members involved in the inventory process will further enhance our efforts. This includes an emphasis on the miscellaneous order process overview, which outlines the steps necessary for accurately managing non-standard inventory items. By ensuring everyone is well-versed in this procedure, we can solidify our inventory practices and minimize discrepancies. Moreover, adherence to the merchandise standard operating procedure will ensure that all team members are aligned in their approach and methods. By consistently following these guidelines, we can minimize discrepancies and enhance our inventory management processes. Ultimately, this will lead to improved operational efficiency and accuracy in our financial reporting.

Procedure:

1. Inventory Sheets- print out before starting
   1. Food- US Foods Inventory Sheet 
      1. Log into US Foods
         1. Select “Inventory”
         2. Select “Manage Inventory”
         3. Select “Create New Inventory”
            1. change date to reflect day of inventory which should auto-populate 
            2. keep all other information the same as what auto-populates unless you are changing sheets
   2. Retail/Merch
      1. Go to the “Shared Google drive”
      2. Go to the “Inventory folder”
      3. “BMV Merch Inventory YEAR” or “OFT Merch Inventory YEAR”.
      4. Copy the Master Tab over to create a new tab renaming the new tab with the date of the inventory
         1. No changes should be made to the Master sheet
         2. If edits need to be made please see Brandi Hillman
2. There must always be two people counting inventory, one person counting and one person logging the data.
   1. Shift Leaders can assist in counting, but the GM/AGM/KM should always be one of the team members counting inventory.
3. Counts should always begin in the top left corner of any given shelf and move to the right completing the row before starting the next row down on the far left.
4. The duties of the person counting and the person entering the data should remain the same throughout the inventory.
5. Inventory is not complete without a cover sheet that has the printed, signed, and dated names of the following:
   1. The person counting
   2. The person logging data on to the spreadsheet AND for Retail/Merch sharing file when complete, and updating in Toast
6. Inventory counts should be submitted to the appropriate direct report as soon as possible after completing the inventory.