Warehouse Operations & Inventory Lead – Produce, Seafood & Frozen
Ham Produce & SeafoodAbout Ham Produce & Seafood Since 1981, Ham Produce & Seafood has been one of Oahu's largest locally owned wholesale food distributors. We supply fresh produce, fresh and frozen seafood, and frozen foods to restaurants, hotels, grocery retailers, healthcare facilities, school nutrition programs and military installations across Oahu and expanding our footprints at neighbor islands and the US mainland market. Position summary The Warehouse Operations & Inventory Lead oversees day-to-day operations and inventory accuracy across Ham's Produce, Seafood and Frozen departments. Sitting between the Senior Managers and the Operations & Inventory Specialist team, this role keeps the operation running efficiently, safely and in compliance with all applicable local and federal regulations. The Lead drives process discipline across departments, helps develop and implement standard operating procedures (SOPs), and makes sure product is received correctly, both physically and in our ERP, and that internal transfers between departments and entities are accurate and on time. The right person is comfortable in dynamic and rapidly evolving environment: They keep inventory and transfers accurate (ability to reconcile actual vs system inventory), create workable processes where none exist, and help shape the system as it matures. Key responsibilities 1. Receiving accuracy (physical and ERP) Own the receiving process for produce, seafood and frozen product, making sure every inbound shipment is checked against the purchase order for quantity, weight, condition, temperature and lot information. Make sure receipts are entered into the ERP accurately and promptly, including catchweight and lot-tracked items, so on-hand inventory matches what is physically in the building. Perform three-way matching of the purchase order, receiving record and vendor invoice, flagging price, quantity and weight mismatches to purchasing and accounting before invoices are approved for payment. Resolve receiving discrepancies (shorts, overages, damage, quality rejections) with purchasing, vendors and accounting, and document claims and credits. Set and enforce receiving standards, including cut-off times, documentation and putaway to the correct location. 2. Internal inventory transfers Manage all internal transfers between departments, locations and entities (such as Ham1 and Ham2), including production pulls, export transfers and spoilage write-offs. Make sure every physical transfer has a matching ERP transaction against the correct product, category and lot, and that both sides balance. Review and approve transfers and adjustments prepared by specialists, and catch errors before they reach costing, invoicing or month-end. 3. Inventory control and accuracy Lead cycle counts and support periodic physical inventories across all three departments; investigate variances and drive root-cause fixes. Apply FIFO/FEFO rotation and catchweight practices; monitor aging, near-dated and slow-moving stock. Track shrink, spoilage and yield, and report trends and recommendations to management. Maintain lot-level traceability to support food safety requirements, customer audits and recalls. 4. Operations oversight and cross-department coordination Oversee daily operations across receiving, cold storage, processing and outbound, making sure work in every department is completed accurately, on time and to standard. Monitor operational performance, such as receiving accuracy, transfer timeliness, inventory variances, shrink and order readiness, and act on issues before they affect customers. Act as the main point of contact between Produce, Seafood and Frozen operations and purchasing, sales, dispatch, export and accounting. Prioritize competing demands during peak periods and escalate risks to the Senior Manager early. Identify bottlenecks and implement practical improvements to workflow, layout, staffing coverage and handoffs. 5. Process discipline and standard operating procedures Driv…