• To coordinate with F&B Manager and Chef in regards to raw materials and their quality
• To coordinate with F&B Manager and Chef in regards to minimum stock to be maintained
• To ensure minimum level of stock required for smooth functioning of the premise are present in the store
• To order goods from suppliers.
• Load and unload goods
• To ensure goods received are of appropriate quality
• To ensure goods ordered from suppliers arrive in time
• To ensure proper invoice is received against goods received from supplier
• To ensure rate of items in the invoice issued are as agreed upon pre-order
• To obtain requisition from other inter departments
• To provide items required by other departments on timely manner
• To record goods purchased from vendors in the stock register
• To record goods transferred to other departments in the stock register
• To ensure stock register is up to date
• To ensure physical stock count is in accordance with stock register
• To report non-cooperation from vendors or adverse fluctuation in rates or un acceptable quality of items to operation manage
• To ensure goods present in the store are well managed
• To ensure goods in the store have enough time before expiry
• To report operation manager & FnB manager on timely manner the following
• Wastage from store
• Mismatch in physical and stock register along with reason
• Slow moving stock
• Urgency to clear stock due to possibility of expiry
• Quantity and Value of Stock on timely basis

To recommend

1. Change in vendor with reason for such

2. New vendor

3. Strategy to streamline purchase, storage and transfer

To report stock status to operation manager and finance manager fortnightly or as and when called upon

• Intermediate level Passed.