Store Keeper

WE ARE HIRINGF&B Inventory & Wastage Control ExecutiveIndustry: QSR / Restaurant / Food & Beverage

Location: Mumbai

Employment Type: Full-Time

Experience: 3 Years preferred

Department: Operations / Inventory Control

ABOUT THE ROLEWe are looking for a responsible, analytical and hands-on F&B Inventory & Wastage Control Executive who can take complete ownership of inventory, stock movement, consumption and wastage control at our restaurant outlet.

This is not just a store-keeping position.

The person will be responsible for identifying where food and material is being wasted, where stock variances are occurring, whether portion sizes are being followed, and how actual consumption differs from expected consumption.

The objective is simple:

Right Purchase → Right Storage → Right Consumption → Minimum Wastage → Minimum Variance → Better Food Cost

• REQUIRED SKILLSF&B / Restaurant / QSR inventory knowledge.
• Basic understanding of food cost.
• Understanding of wastage and stock variance.
• Knowledge of FIFO / FEFO.
• Good knowledge of MS Excel / Google Sheets.
• Ability to prepare basic inventory and variance reports.
• Experience with POS / inventory software is an advantage.
• Knowledge of recipe costing and portion control will be an added advantage.

• KEY RESPONSIBILITIES1. Inventory & Store ManagementMaintain accurate daily opening and closing stock.
• Receive and verify raw materials against purchase invoices.
• Check quantity, quality, expiry and condition of incoming materials.
• Maintain proper stock records and stock movement.
• Ensure FIFO / FEFO is followed.
• Monitor minimum and maximum stock levels.
• Identify slow-moving, excess and near-expiry inventory.
• Ensure proper storage and labelling of all food materials.
• 2. Wastage ControlMaintain a daily wastage register.
• Record wastage category-wise:
• Preparation wastage
• Overproduction
• Spoilage
• Expiry
• Overcooking / burning
• Wrong preparation
• Customer returns
• Staff consumption
• Other unexplained wastage
• Analyse the reason behind wastage rather than simply recording it.
• Identify recurring wastage and recommend corrective action.
• Work with the Kitchen and Operations team to reduce unnecessary wastage.