Store Keeper

Job Summary:

The Restaurant Storekeeper is responsible for managing inventory of food, beverages, packaging materials, and operational supplies. The role ensures proper receiving, storage, issuance, and stock control while maintaining hygiene and food safety standards. The Storekeeper plays a key role in cost control and preventing wastage.

Key Responsibilities:

• 1. Receiving & VerificationReceive food, beverage, and non-food supplies as per Purchase Orders.
• Verify quantity, quality, expiry dates, and invoice details.
• Ensure proper documentation (GRN, invoices, delivery challans).
• Coordinate with kitchen team for quality checks of perishable items.
• 2. Inventory ControlMaintain accurate stock records (ERP/manual stock register).
• Follow FIFO/FEFO principles for all perishable items.
• Monitor daily stock levels and inform management of shortages.
• Conduct daily/weekly/monthly physical stock audits.
• Report discrepancies, damages, or spoilage immediately.
• 3. Issuance of MaterialsIssue raw materials and supplies against authorized requisitions.
• Maintain proper records of daily consumption.
• Ensure no unauthorized access to store inventory.
• 4. Storage & HygieneEnsure proper storage temperature for dry, chilled, and frozen items.
• Maintain cleanliness and pest-free storage areas.
• Segregate veg/non-veg items as per food safety guidelines.
• Ensure compliance with FSSAI and internal hygiene standards.
• 5. Cost & Wastage ControlMonitor slow-moving and fast-moving items.
• Track expiry dates and minimize wastage.
• Assist in food cost control and variance reporting.
• Coordinate with Chef and Manager for inventory planning.
• Qualifications & Requirements:Minimum 1–3 years of experience as a Storekeeper in a restaurant/hotel.
• Basic knowledge of food safety and inventory management.
• Familiarity with ERP/POS systems (if applicable).
• Strong numerical and record-keeping skills.
• Ability to work in shifts, including weekends and holidays.