Job Description

Reporting to : Chef/ F&B manager

Full job description

1. Inventory Management: Keep accurate records of all items in the store, including incoming and outgoing inventory. Regularly conduct stock counts and reconcile discrepancies.

2. Stock Replenishment: Ensure timely ordering and replenishment of stock to avoid shortages and overstock situations. Coordinate with suppliers and vendors for timely delivery of goods.

3. Storage and Organization: Maintain a clean, organized, and secure storage area. Ensure that items are stored in a manner that prevents damage and facilitates easy retrieval.

4. Receiving and Inspecting Goods: Inspect incoming goods for quality and quantity, ensuring they meet the hotel's standards. Report any discrepancies or damaged items to the relevant department.

5. Record Keeping: Maintain accurate records of all transactions, including receipts, issues, and transfers of stock. Utilize inventory management software if available.

6. Cost Control: Monitor and manage inventory costs, minimize wastage, and implement cost-saving measures.

7. Compliance and Safety: Ensure compliance with safety regulations and standards, including proper storage of hazardous materials if applicable. Conduct regular safety inspections.

8. Coordination with Departments: Work closely with other hotel departments, such as housekeeping, food and beverage, and maintenance, to ensure their inventory needs are met efficiently.

9. Reporting: Generate and submit regular inventory reports to the management, highlighting any issues or concerns.

10. Training and Supervision: Train and supervise store staff, ensuring they follow proper procedures and maintain the standards of the store.

Salary : 18,000/- to 20,000/- Per Month

Experience:

• Hospitality : 1 year (Preferred)
• total work: 1 year (Preferred)

Job Types: Full-time, Permanent

Pay: ?18,000.00 - ?20,000.00 per month

Education:

• Diploma (Preferred)

Experience:

• total work: 1 year (Preferred)

Work Location: In person