Walk-in || Store Incharge

1. Inventory Management

• Maintain daily stock records of all store items.
• Monitor stock levels and ensure adequate inventory availability.
• Maintain minimum and maximum stock levels.
• Conduct regular physical stock verification.
• Identify and report stock shortages, excess stock and discrepancies.

2. Receiving & Inspection

• Receive materials from suppliers against approved purchase orders.
• Verify quantity, quality, weight and specifications of received materials.
• Check expiry dates and product conditions.
• Reject damaged, expired or substandard materials.
• Ensure proper documentation of all incoming materials.

3. Stock Issuance

• Issue materials to kitchen, restaurant and other departments against approved requisitions.
• Maintain proper issue registers and supporting documents.
• Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out) methods.
• Ensure materials are issued according to authorized requirements.

4. Storage & Housekeeping

• Maintain proper storage arrangements for all materials.
• Ensure cleanliness and hygiene in the store area.
• Store food items at appropriate temperatures.
• Maintain separate storage for food, chemicals and cleaning materials.
• Prevent damage, pilferage, contamination and wastage.

5. Purchase Coordination

• Coordinate with the Purchase Department for stock replenishment.
• Prepare daily and weekly purchase requirements.
• Monitor fast-moving and slow-moving items.
• Follow up with suppliers regarding pending deliveries.

6. Documentation & Reporting

• Maintain GRN (Goods Receipt Note), stock registers and issue records.
• Prepare daily stock consumption reports.
• Maintain records of damaged, expired and wastage materials.
• Submit monthly stock statements to management.
• Assist the accounts department during stock audits.

7. Cost Control

• Monitor stock consumption and minimize unnecessary usage.
• Identify inventory losses and report discrepancies.
• Prevent unauthorized material issuance.
• Support management in reducing food and operational costs