STORE MANAGER - CATERING OPERATIONS

Key Responsibilities

• Warehouse & Inventory Management
• Oversee daily warehouse operations including receipt, inspection, storage, and issuance of all catering materials (dry, chilled, frozen, and non-food items).
• Maintain accurate stock levels using FIFO (First In First Out) and FEFO (First Expiry First Out) systems.
• Ensure that all items are stored in designated areas with correct temperature and labeling.
• Conduct regular physical stock counts and reconcile discrepancies with system reports.
• Maintain detailed documentation for inbound/outbound deliveries, stock transfers, and returns.

• Procurement Coordination
• Coordinate with the Procurement Team to ensure timely replenishment of stock as per consumption patterns and menu plans.
• Verify supplier deliveries against purchase orders and report any quality, quantity, or expiry discrepancies.
• Support tender and sourcing processes through accurate stock data and consumption analysis.

• Food Safety & Hygiene
• Ensure strict compliance with HACCP / ISO 22000 standards within all warehouse and storage areas.
• Monitor temperature logs of chillers, freezers, and dry storage daily.
• Implement pest control, cleaning schedules, and hygiene inspections as per the company food safety plan.
• Ensure that all perishable items are handled and stored under recommended conditions to avoid spoilage.

• Documentation & System Management
• Maintain and update all stock records in ERP or inventory management systems (e.g., SAP, Oracle, or customized catering systems).
• Prepare daily/weekly/monthly reports on stock levels, material movements, wastage, and consumption.
• Ensure proper filing of delivery notes, supplier invoices, temperature logs, and inspection records.
• Support internal and external audits (Client / ISO / Municipality).

• Cost Control & Wastage Management
• Monitor consumption patterns and highlight unusual variances to the Catering or Operations Manager.
• Implement and enforce proper portion control and stock issuance limits to reduce wastage.
• Support cost analysis and budgeting by providing consumption reports and stock valuation.

• Team Leadership & Supervision
• Supervise Storekeepers, Warehouse Assistants, and Helpers, ensuring compliance with company policies and hygiene standards.
• Conduct regular training on safe material handling, storage, and documentation.
• Coordinate with catering site teams for daily requisitions and dispatch planning.

• Logistics & Dispatch
• Plan and schedule deliveries to multiple catering or remote sites as per operational requirements.
• Ensure proper vehicle loading procedures for maintaining cold chain and food safety during transportation.
• Verify dispatch accuracy and ensure proper documentation for each delivery.

Job Requirements

Technical Skills

• Strong knowledge of warehouse operations and inventory control in catering or food service environments.
• Familiarity with HACCP, ISO 22000, and food safety management systems.
• Proficient in ERP or inventory management software (SAP, Oracle, Navision, or equivalent).
• Ability to interpret consumption trends, expiry reports, and cost data.
• Good understanding of menu-linked material forecasting and material issue management.

Managerial & Behavioral Skills

• Strong leadership and team supervision capabilities.
• Excellent communication and coordination skills (English mandatory; Arabic/Hindi advantage).
• Analytical and problem-solving mindset for addressing stock discrepancies or supplier issues.
• Attention to detail, discipline, and ownership of warehouse hygiene and accuracy.
• Ability to work under pressure in a fast-paced catering or camp environment.