ESSENTIAL DUTIES AND RESPONSIBILITIES Labor planning and scheduling of inventory control staff – Ensure all activities are completed timely, as labor availability and priorities change, utilizing all personnel effectively.Includes prioritizing and delegating ad hoc requests in cooperation with warehouse operations personnel.Associate coaching and development – Attract, develop, and lead a highly skilled and motivated team, instilling accountability through clear expectations and performance metrics.Apply root cause analysis to drive continuous improvement – Work with cross-functional partners to identify opportunities for improvement and develop/implement best practices/routines. Continuously measure impact and ROI of improvement measures.Cross-functional collaboration and influence – Identify and resolve root causes of inventory losses, working with cross-functional partners to problem solve and implement preventive measures. Consistently analyze and report Inventory Adjustments on a weekly basis, with special attention on trends and key variables impacting inventory performance.Reclamation of vendor packaging issues – Takes ownership of the reclamation process , collaborating with buyers for billback and/or on-site repackaging of product.Review data and analyze for trends.Manage non-saleable (suspense) inventory – Takes ownership of inventory placed into suspense (Fresh to Frozen, recall, damage, etc.) and effectively partners with cross-functional stakeholders to ensure timely resolution.Review and approve customer credit requests; determine root causes for process improvement and prevent duplication.SOX compliance – Effectively perform controls such as Inventory report review, open delivery route aging and reconciliation reports and 100% quarterly cycle count completion.Lead with a safety, service and cost mindset that ensures that every US Foods associate remains injury free, always. Champion safety procedures, processes and training to create and maintain a safety-first culture in the warehouse.Discuss Inventory Clerk performance with Area Directors, Finance and create plans to address gaps. Drive associate engagement, retention, and create a culture that embodies US Foods values.Create a cohesive organization by keeping lines of communication open and directing workforce to ensure efficient workflow.Build high-performing teams by reviewing staffing requirements and monitoring the interviewing and hiring of inventory personnel. Review performance, coach to achieve productivity and safety targets, and deliver disciplinary action.Identify and stop waste - Improve processes to complete work more safely and efficiently.Accountable for delivering on our Key Results by collaborating with Operations, Replenishment, Sales, and Merchandising on the Key Outcomes and actions to achieve Inventory Adjustment results.Other duties assigned by manager.SUPERVISION:Management of up to 9 employees depending on market size and complexity.RELATIONSHIPSInternal: Works closely across all functions including Ops, Replen, Cat Man, Finance, Legal and other various departmentsExternal: Works closely with vendors, suppliers and third-party consultants, contractors and regulatory bodiesWORK ENVIRONMENTOnsite: The associate in this role is expected to perform assigned responsibilities inside a US Foods office-based environment.MINIMUM QUALIFICATIONS 5 years of experience in inventory control or warehousingStrong understanding of inventory control proceduresExcellent analytical skillsIntermediate level proficiency with Microsoft ExcelIntermediate level proficiency with Microsoft Office Suite programs (Outlook, SharePoint, PowerPoint, etc.)Demonstrated supervisory experience and time management skillsAbility to inspire followership of peers and team membersExcellent communication skillsExperience with timekeeping, warehousing and distribution back-office systemsEDUCATIONHigh School diploma or equivalent requiredAssociates degree with management or supply chain background preferredCERTIFICATIONS/TRAININGForklift and HAACP training will be provided; certification within 1st 90 days requiredLICENSESN/APREFERRED QUALIFICATIONSExperience in leading continuous improvement (Lean, Six Sigma, Agile, etc.)Experience in foodservice distributionPHYSICAL QUALIFICATIONSOCCASIONALLY: 1% - 33 / FREQUENTLY: 34% - 66% / CONTINUOUSLY: 67% - 100% or NEVERJOB REQUIRES WORKER TO:FREQUENCY:STAND: FREQUENTLYWALK: OCCASIONALLYDRIVE: NEVERSIT: FREQUENTLYLIFT1-10 lbs (Sedentary): OCCASIONALLY11-20 lbs (Light): OCCASIONALLY21-50 lbs (Medium): OCCASIONALLY51-100 lbs (Heavy): NEVEROver 100 lbs (Very Heavy): NEVERCARRY1-10 lbs (Sedentary): OCCASIONALLY11-20 lbs (Light): OCCASIONALLY21-50 lbs (Medium): NEVER51-100 lbs (Heavy): NEVEROver 100 lbs (Very Heavy): NEVERPUSH/PULL 1: NEVERCLIMB/BALANCE: NEVERSTOOP/SQUAT: NEVERKNEEL: NEVERBEND: NEVERREACH ABOVE SHOULDER: OCCASIONALLYTWIST: OCCASIONALLYGRASP OBJECTS 2: OCCASIONALLYMANIPULATE OBJECTS 3: FREQUENTLYMANUAL DEXTERITY 4: CONTINUOUSLY1 (Push/Pull: Dolly, cartons and boxes)2 (Grasp Objects: Boxes and cartons)3 (Manipulate Objects: Boxes and dolly)4 (Manual Dexterity: Typing, use of office machines such as copiers, printers)