A storekeeper in a Hospitality Company is responsible for managing and maintaining the inventory of food and supplies. The storekeeper plays a crucial role in ensuring that the restaurant operates smoothly by managing the daily/weekly/monthly inventory efficiently, maintaining the necessary supplies for daily operations, reducing waste, and maintaining high standards of food quality and safety.::
Number of Months : 2
Keeping track of all food, beverages, and supplies. This includes regular stock checks, recording quantities, and updating inventory levels to prevent shortages or overstocking.
Checking incoming supplies for quality, quantity, and accuracy against purchase orders. Ensuring that all items meet the restaurant's standards before accepting and storing them.
Properly storing all items to maintain their quality and accessibility. This includes using the correct storage methods for perishable and non-perishable items, organizing storage areas, and ensuring compliance with health and safety regulations.
Implementing the First In, First Out (FIFO) method to ensure that older stock is used before new stock, reducing waste and spoilage.
Maintaining accurate records of inventory levels, usage, and wastage. This helps in analyzing consumption patterns, planning purchases, and controlling costs.
Setting and adjusting par levels for different items based on usage trends, sales forecasts, and seasonal variations to ensure optimal stock levels.
Communicating with suppliers to place orders, negotiate terms, and resolve any issues related to deliveries or quality.
Tracking and minimizing waste through proper storage, handling, and portion control practices.