· Inventory Management: Maintain accurate records of inventory levels for all food and beverage items, including perishables and non-perishables.
· Ordering and Receiving: Coordinate with suppliers to place orders for necessary supplies, ensuring timely deliveries. Receive and inspect deliveries for quality and accuracy.
· Storage Organization: Properly store and organize all items in designated storage areas, taking into account shelf life, perishability, and safety standards.
· Stock Rotation: Implement a systematic stock rotation system to ensure that older items are used first, minimizing waste and ensuring freshness.
· Vendor Management: Handle the vendor at the time of collecting the stock deliveries.
· Quality Control: Monitor the quality and condition of received goods, promptly addressing any discrepancies or issues with suppliers.
· Collaboration with Kitchen Staff: Work closely with the kitchen staff to ensure they have the necessary ingredients and supplies for daily operations.
· Waste Reduction: Implement strategies to minimize food and beverage waste, such as effective storage practices and regular inventory assessments.
· Reporting: Generate regular reports on inventory levels, consumption patterns, and potential shortages. Provide insights into management on areas for improvement.
· Budget Management: Assist in monitoring and controlling costs related to inventory, identifying opportunities for cost savings without compromising quality.