Inventory Reconciliation Specialist - Bonus Eligible

Reser; Memphis (TN); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

AD&D

Life insurance

401(k) with match

Wellness programs

Paid time off

Holidays

Job summary

Reser’s Fine Foods seeks a Specialist- Reconciliation to manage inventory reconciliation within ERP M3, ensuring accurate material usage and alignment of physical and system records.

The role requires analyzing production variances, investigating root causes, and coordinating with production and warehouse teams to resolve discrepancies and support audits. A high school diploma with college/technical training and 3–5 years in a food-manufacturing setting are preferred.

Qualifications

• Strong understanding of inventory reconciliation and production reporting.
• Experience with ERP systems, preferably M3, and Excel data review.
• Fluent written and verbal communication; bilingual EN/SP is a plus.

Responsibilities

• Reconcile inventory discrepancies related to manufacturing and material consumption.
• Analyze and correct production variances, including yields and scrap.
• Investigate root causes of discrepancies by reviewing orders, BOMs, and transactions.
• Collaborate with Production and Receiving to resolve issues and maintain accuracy.
• Support month-end inventory close and maintain reconciliation documentation.

Skills

Inventory reconciliation

M3 ERP

Excel

Production reporting

Bilingual EN/SP

Education

High School Diploma / GED

Some college or technical training

Tools

M3 ERP

Job description

Reser’s Fine Foods seeks a Specialist- Reconciliation to manage inventory reconciliation within ERP M3, ensuring accurate material usage and alignment of physical and system records.

The role requires analyzing production variances, investigating root causes, and coordinating with production and warehouse teams to resolve discrepancies and support audits. A high school diploma with college/technical training and 3–5 years in a food-manufacturing setting are preferred.