Restaurant Storekeeper
- @TrendyJobbers | HR Outsourcing
- Full-time
- Posted 1 year ago
- Apply Before: April 1, 2025
- 0 Click(s)
- View(s) 1470
Job Detail
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Job ID 1010997
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Career Level Others
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Experience 2 Years
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Qualifications Diploma
Job Description
- Inventory Management:
- Receive and inspect deliveries for quantity, quality, and condition.
- Maintain accurate records of all inventory movements (incoming, outgoing, and wastage).
- Conduct regular stock counts and audits, ensuring stock levels are accurate.
- Organize stock based on usage frequency and expiration dates to minimize waste.
- Coordinate with the kitchen and restaurant team to ensure adequate supply levels.
- Storage & Organization:
- Ensure that all food and non-food items are stored properly according to health and safety regulations.
- Keep storage areas clean, organized, and properly labeled.
- Monitor the condition of storage areas (e.g., fridge, freezer, pantry) to ensure items are stored at the correct temperatures.
- Stock Replenishment:
- Track inventory levels and place orders with suppliers in a timely manner to avoid shortages.
- Maintain relationships with suppliers, ensuring high-quality products and on-time deliveries.
- Monitor stock rotation practices (FIFO: First In, First Out) to avoid expired or spoiled items.
- Receiving & Distribution:
- Oversee the unloading of deliveries, checking for discrepancies between the purchase order and the actual delivery.
- Ensure that the correct items are delivered and verify invoices before payments are processed.
- Distribute supplies to relevant departments (kitchen, bar, dining area) as required.
- Record Keeping & Reporting:
- Maintain accurate and up-to-date inventory records (manual or digital).
- Report any discrepancies, damaged goods, or stock shortages to the manager immediately.
- Prepare and submit regular reports on stock levels, usage, and orders to the management team.
- Health & Safety Compliance:
- Ensure that inventory is stored in compliance with health and safety regulations.
- Follow proper hygiene practices when handling food products.
- Keep all storage areas well-ventilated, organized, and pest-free.
- Waste Control:
- Monitor and report on any wastage or spoilage of stock.
- Work with kitchen staff to minimize food waste and maximize stock usage.
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