Roles And Responsibility :Roles & Responsibilities of a Store Keeper – Restaurant/Hospitality
- Inventory Management – Maintain accurate records of all food, beverages, packaging materials, cleaning supplies, and other store items.
- Receiving Goods – Receive deliveries and verify quantity, quality, expiry dates, and condition against purchase orders/invoices.
- Stock Checking – Conduct daily/weekly stock counts and identify shortages, excess stock, damages, or discrepancies.
- Storage & Organization – Store items properly according to food-safety and storage standards, keeping the store clean and organized.
- FIFO/FEFO Management – Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out) to minimize wastage and expired stock.
- Issue of Stock – Issue materials to kitchen, restaurant, housekeeping, and other departments based on authorized requisitions.
- Expiry & Wastage Control – Monitor expiry dates and damaged items and maintain proper wastage records.
- Stock Reconciliation – Match physical stock with system/register records and report any variance to management.
- Purchase Coordination – Inform the purchase/management team when stock reaches minimum levels and prepare replenishment requirements.
- Documentation – Maintain GRNs, invoices, stock registers, issue slips, return records, and other inventory documents.
- Quality Control – Ensure incoming food and non-food items meet the required quality and specifications.
- Cost Control – Help control food and material costs by reducing over-ordering, pilferage, damage, and unnecessary wastage.
- Vendor Coordination – Coordinate with suppliers regarding deliveries, shortages, damaged goods, and replacements.
- Hygiene & Safety – Maintain cleanliness, pest-control standards, proper labeling, and safe storage practices.
- Reporting – Prepare regular stock reports and immediately report shortages, unusual variances, or damaged/expired stock to the Store/Outlet Manager.
Pay: ₹15,000.00 - ₹20,000.00 per month
Work Location: In person
