Job
Description
Key Responsibilities The Store Keeper in a restaurant is responsible for: Inventory Management: Maintaining accurate records of stock levels, conducting regular audits, and ensuring optimal inventory turnover to prevent shortages or overstocking. Ordering and Receiving: Placing orders with suppliers, verifying incoming deliveries, inspecting quality, and ensuring compliance with food safety standards. Stock Rotation: Implementing FIFO (First In, First Out) and FEFO (First Expired, First Out) methods to minimize waste and ensure freshness of perishable goods. Storage and Organization: Safely storing goods, categorizing items for easy retrieval, and maintaining cleanliness and orderliness in storage areas. Documentation and Reporting: Keeping detailed records of transactions, generating reports on inventory levels, consumption patterns, and identifying trends for better forecasting. Supplier Relations: Building and maintaining positive relationships with vendors, negotiating terms, resolving disputes, and seeking cost-effective procurement solutions. Required Skills and Qualifications To excel in this role, candidates should possess the following: Technical Skills: Proficiency in inventory management software, familiarity with point-of-sale systems, and ability to use Microsoft Excel for data analysis. Educational Requirements: High school diploma or equivalent; additional certification in supply chain management or inventory control is a plus. Experience Level: Minimum 2 years of experience in a similar role within the hospitality industry; knowledge of food safety regulations and inventory best practices. Soft Skills: Strong communication skills, attention to detail, problem-solving abilities, teamwork, and the capacity to work efficiently under pressure. Industry Knowledge: Understanding of perishable goods handling, inventory valuation methods, and familiarity with food service operations. Preferred Qualifications Preferred qualifications for the role include: ***MINIMUM 1 YEAR EXPERINEC REQUIRED IN SAME FIELD*** Experience in managing inventory for high-volume restaurants or catering services. Advanced certification in inventory management or supply chain logistics. Familiarity with inventory forecasting tools, RFID technology, or automated inventory systems. Demonstrated success in reducing food waste, optimizing stock levels, and implementing sustainable inventory practices. Participation in industry workshops, seminars, or relevant training programs. Proficiency in a second language to facilitate communication with multicultural teams or suppliers. Job Type: Full-time Pay: ₹16,000.00 - ₹18,000.00 per month Benefits: Food provided Leave encashment Provident Fund Schedule: Morning shift Weekend availability Supplemental Pay: Yearly bonus Work Location: In person Application Deadline: 20/06/2025 Expected Start Date: 15/06/2025
