Supervisor, Hospitality Warehouse

Kohler Co.•Kohler, WI

1d•Onsite

About The Position

The Supervisor-Hospitality Warehouse is responsible for leading daily warehouse operations in a hospitality environment, including receiving, storage, inventory control, order fulfillment, distribution, and team supervision. This role ensures that operating departments such as hotel, food and beverage, housekeeping, spa, golf, engineering, and events receive the right products, supplies, and equipment on time, in good condition, and in alignment with service standards.

Requirements

High school diploma or equivalent required
Minimum of 3+ years of warehouse, inventory, logistics, purchasing, or supply chain experience, preferably in hospitality, resort, food and beverage, retail, or facilities operations.
Experience using inventory management, purchasing, ERP, warehouse management, or work order systems.
Strong understanding of receiving procedures, inventory accuracy, stock rotation, storage standards, and internal distribution practices.
Knowledge of safety practices related to material handling, powered equipment, chemicals, lifting, and warehouse operations.
Valid driver’s license required.
Ability to stand, walk, bend, reach, lift, push, pull, and move throughout warehouse and property areas for extended periods.
Ability to lift and carry items up to established company limits, with assistance or equipment when required.
Must be able to work safely around forklifts, pallet jacks, carts, delivery vehicles, and other material-handling equipment.
Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Nice To Haves

associate or bachelor’s degree in supply chain, logistics, business, hospitality management, or related field preferred.
Forklift or powered industrial truck certification preferred, or ability to obtain certification within 30 days of hire.

Responsibilities

Oversee all warehouse functions, including receiving, stocking, issuing, staging, shipping, returns, and transfers between hospitality outlets and departments.
Maintain accurate inventory records through routine cycle counts, physical inventory, audits, and reconciliation of discrepancies.
Ensure proper storage, labeling, rotation, and handling of food, beverage, operating supplies, linens, chemicals, parts, equipment, and other hospitality-related inventory.
Partner with Purchasing, Finance, Food and Beverage, Housekeeping, Facilities, Spa, Golf, and other departments to support timely replenishment and operational readiness.
Lead, schedule, train, coach, and hold warehouse team members accountable for productivity, accuracy, safety, and service expectations.
Monitor stock levels, identify slow-moving or obsolete inventory, and recommend actions to reduce waste, control costs, and improve inventory turnover.
Establish and maintain warehouse standards for cleanliness, organization, security, equipment condition, and workplace safety.
Coordinate inbound and outbound deliveries, vendor appointments, internal distribution routes, and special event logistics.
Use inventory management systems, purchasing platforms, work order systems, or related software to document transactions and produce reports.
Investigate shortages, damaged goods, delivery issues, and receiving discrepancies; resolve issues promptly and communicate updates to stakeholders.
Support budgeting, expense control, forecasting, and operational planning by providing inventory data, usage trends, and recommendations.
Ensure compliance with company policies, sanitation requirements, OSHA expectations, hazardous material handling procedures, and applicable regulatory standards.
Build a service-focused warehouse culture that supports hospitality operations and guest satisfaction.
Set clear expectations for accuracy, timeliness, safety, professionalism, and teamwork.
Conduct daily check-ins, assign priorities, monitor workload, and adjust staffing to meet business demand.
Provide ongoing feedback, training, and development for warehouse associates and leads.
Collaborate with department leaders to anticipate peak periods, special events, seasonal needs, and project-related supply requirements.