Storekeeper

The Storekeeper is responsible for the efficient receipt, storage, control, and issuance of food, beverage, and operational supplies required for the hotel's day-to-day operations. The role works closely with the Purchasing, Finance, Kitchen, and other operational departments to ensure accurate inventory management, proper stock rotation, timely replenishment, and high standards of cleanliness, hygiene, and security within all storage and receiving areas.

• Develop and maintain a thorough understanding of hotel store procedures and operations in accordance with the Finance Manual and established company policies.
• Receive, inspect, and verify all incoming deliveries against purchase orders, invoices, delivery orders, and approved specifications.
• Ensure all goods received are of the correct quantity, quality, condition, and specification as ordered.
• Reject or report damaged, expired, substandard, or incorrectly supplied items in accordance with established procedures.
• Weigh, portion, label, and properly store meat and other perishable products according to food safety and storage requirements.
• Organize and maintain stock shelves and storage areas in a systematic manner to ensure efficient identification, accessibility, and stock rotation.
• Ensure proper application of FIFO (First In, First Out) and other appropriate stock rotation practices to minimize wastage and product expiry.
• Accurately record all stock receipts, issues, transfers, and adjustments in the Materials Management System (MMS) or designated inventory system.
• Check, verify, and code store requisitions before issuing items to authorized departments.
• Maintain accurate and up-to-date bin cards and supporting inventory documentation.
• Conduct daily, monthly, and periodic physical inventory counts and investigate any discrepancies between physical stock and system records.
• Monitor stock movement and identify slow-moving, excess, damaged, or obsolete inventory, reporting findings to the appropriate departments.
• Monitor PAR levels and minimum stock levels for food, beverage, and operational supplies to ensure adequate inventory is always maintained.
• Assist the Purchasing Department with stock replenishment and re-ordering when inventory reaches established minimum levels.
• Ensure all food, beverage, and operational items are stored under appropriate temperature, hygiene, safety, and security conditions.
• Conduct regular checks of storage facilities, refrigerators, freezers, and other store areas to ensure proper upkeep, cleanliness, hygiene, and functionality.
• Maintain high standards of cleanliness and organization in receiving docks, storerooms, cold rooms, freezers, and other assigned areas.
• Ensure proper security and accountability of all stock and restrict access to authorized personnel.
• Report stock discrepancies, damaged goods, shortages, potential wastage, and other inventory-related issues promptly to the relevant supervisor or management.
• Support internal and external inventory audits by maintaining accurate records and ensuring proper documentation is readily available.
• Perform other storekeeping and inventory-related duties as assigned by the Supervisor or Management.

Qualifications

• Diploma or Degree in Management, Finance, Supply Chain, Hospitality Management, or a related business discipline.
• Minimum of 1 year of experience in storekeeping, inventory control, or materials management, preferably within the hotel or hospitality industry.
• Good understanding of inventory control, stock receiving, storage, and issuance procedures.
• Familiarity with Materials Control Systems or other inventory management software is an advantage.
• Basic computer literacy and proficiency in Microsoft Office applications.
• Strong attention to detail with good numerical and record-keeping skills.
• Positive attitude, professional work ethic, and strong sense of responsibility and integrity.
• Good communication and interpersonal skills with the ability to work effectively with multiple departments.
• Ability to work independently as well as collaboratively as part of a team.
• Flexible and adaptable, with the ability to respond effectively to changing operational requirements.
• Able to handle, move, and organize stock safely when required.
• Strong commitment to food safety, hygiene, cleanliness, and workplace safety standards.