Store Manager

Job Description

Job Summary: The Store Incharge is responsible for managing the inventory, storage, and procurement of food and non-food items for the restaurant. This role ensures timely availability of all required ingredients, supplies, and kitchen consumables while maintaining stock accuracy, minimizing wastage, and complying with hygiene and food safety standards. Key Responsibilities: Inventory Management: Maintain accurate records of stock levels of raw materials, perishables, packaging, and cleaning items. Conduct daily, weekly, and monthly stock audits and physical verification. Monitor shelf life and expiry dates, especially for perishable items. Procurement & Receiving: Coordinate with suppliers/vendors to ensure timely delivery of quality goods. Inspect quantity and quality of incoming stock as per purchase order (PO). Prepare goods received notes (GRN) and report discrepancies or damages. Storage & Organization: Ensure proper storage practices (FIFO, FEFO) and temperature control (cold/freezer/dry). Organize stock to optimize space and minimize spoilage or breakage. Maintain cleanliness and hygiene of the store area per FSSAI and HACCP norms. Coordination & Documentation: Work closely with the kitchen team for daily requisition fulfillment. Update inventory records in the POS/inventory software. Generate reports on usage trends, reordering levels, and stock movement. Cost Control & Waste Reduction: Identify pilferage, overuse, or wastage and report to management. Implement measures to control food costs and improve efficiency. Key Skills & Competencies: Strong knowledge of food storage practices and inventory control. Familiarity with restaurant POS/inventory software (e.g., Petpooja, POSist, Oracle SCM). Basic understanding of food safety standards (FSSAI, HACCP). Attention to detail and accuracy in record-keeping. Good communication and coordination skills. Working Conditions: Requires standing/walking and lifting stock occasionally. May involve early morning or late-night inventory checks. Must comply with hygiene, uniform, and safety protocols.