A restaurant storekeeper manages the daily operations of the storeroom. They are responsible for receiving, organizing, and distributing food, beverages, and supplies. Their core duties include maintaining accurate inventory levels, preventing waste, ensuring FIFO (First-In, First-Out) stock rotation, and enforcing strict food safety and hygiene standards.
Key Duties and Responsibilities1. Receiving and Inspection
- Verify Deliveries: Cross-check all incoming deliveries with original purchase orders (POs) and delivery notes to ensure accuracy in quantity and quality.
- Quality Control: Inspect perishable and non-perishable goods for freshness, damages, or signs of tampering. Reject and return any unacceptable items.
- Proper Shelving: Unload, label, and store supplies in their designated temperature-controlled environments (freezers, dry storage, etc.) immediately upon receipt.
2. Inventory and Stock Control
- Stock Rotation: Strictly implement FIFO and FEFO (First Expired, First Out) methods to ensure older stock or ingredients with earlier expiration dates are used first.
- Monitor Stock Levels: Track PAR levels (minimum and maximum stock thresholds) to prevent overstocking or running out of critical ingredients.
- Inventory Tracking: Conduct regular physical stock-takes (daily, weekly, or monthly) and reconcile them with digital [Restaurant POS] or paper records.
3. Issuing and Cost Control
- Authorized Issuance: Release ingredients and supplies only against signed, authorized store requisitions or indent forms from department heads like the Head Chef or F&B Manager.
- Waste Management: Monitor inventory movement to track spoilage, breakages, and expired goods, reporting variances immediately to management.
- Prevent Pilferage: Secure storage areas by restricting unauthorized access, ensuring all issued items are accounted for.
4. Hygiene, Safety, and Compliance
- Cleanliness: Keep all storage facilities, including freezers, refrigerators, and dry shelves, clean, organized, and free of clutter.
- Temperature Monitoring: Regularly check and log temperatures in walk-in coolers and freezers to ensure food safety regulations are met.
- Pest Control: Ensure storage areas follow pest control schedules and report any structural or sanitation issues to the management.
5. Administration and Coordination
- Documentation: Maintain meticulous paperwork, file invoices, and log material received reports (MRRs) to assist the finance or accounts team with audits.
- Supplier Communication: Coordinate with vendors and supply chain representatives to schedule deliveries and handle routine discrepancies regarding shortages or billing.
- Daily Reporting: Provide reports on daily consumption, daily shortages, and end-of-day balances to the management to streamline procurement.
Resources for Restaurant Inventory Management Software can help storekeepers automate these tasks, reduce human error, and easily maintain proper stock thresholds.
Pay: ₹18,000.00 - ₹22,000.00 per month
Work Location: In person
