Storekeeper

1. Conducting month-end stock assessment with the Cost Control and Purchasing Departments.

2. Sending weekly and monthly reports to the Cost Control and Purchasing Departments.

3. Maintaining a gracious, pleasant, and friendly attitude, while contributing to a teamwork-based working environment.

4. Receiving all deliveries (such as food, paper, and beverage) and verifying the quantity received to invoice amount.

5. Inspecting all deliveries (quality and quantity) and rejecting unacceptable merchandise per internal procedures.

6. Storing all the food items received at the right temperature.

7. Ensuring that food quality meets standards set by our organization and the municipality.

8. Properly cleaning and storing all produce, seafood, and meats. For dry goods, label the package to indicate the date received.

9. Writing up credit claims as necessary, for goods overcharged, short delivered or quality rejected. Make proper notations on invoices as necessary.

10. Notifying the departments as direct goods arrive for front of the house or back of the house. You must ensure that these items are securely stored, and you receive an acknowledgment receipt, when necessary.

11. Submitting invoices and bills to the management to maintain administrative reporting sheets for costs and sales.

12. Keeping all storage areas at the highest level of sanitation and cleanliness.

13. Ensuring expiration dates are checked and follow First In, First Out (F.I.F.O) to ensure that all products are stored correctly and rotated properly.

14. Coordinating with the Purchasing Department, culinary and restaurant management team to ensure timely ordering of goods.

15. Maintaining complete knowledge of all our food items, foods and beverages, outlets, services and hours of operation.

16. Training new and existing staff and managers.

17. Coordinating weekly physical inventory with the Cost Control and Purchasing Departments, culinary, and restaurant management team.

18. Maintaining communications regarding status of orders to ensure no double ordering occurs.

19. Maintaining established maximum or minimum stock levels of all standard stock items as per the requirement of the Cost Control Department.

20. Performing preventative maintenance checks on all equipment.

21. Reporting and/or acting on any equipment breakdown or safety issue relevant to your work area.

22. Making sure that the cleaning of storerooms, fridges, equipment, and offices are conducted.

23. Taking pride in your appearance while adhering to the dress and appearance policy.

24. Following restaurant standards of guest satisfaction always.

25. Attending basic food hygiene and work safety training programs.

26. Carrying out other related tasks and responsibilities.

Job Types: Full-time, Permanent

License/Certification:

• Driver's License (Preferred)