The Storekeeper is responsible for managing and overseeing the inventory of food and non-food supplies in a restaurant. This role involves maintaining the proper stock levels, ensuring the timely and accurate delivery of goods, and ensuring the organization and cleanliness of the storage areas. The Storekeeper must ensure the restaurant has the necessary items for smooth daily operations and manage stock to avoid overstocking or shortages.

1. Inventory Management:
• Receive and inspect deliveries for quantity, quality, and condition.
• Maintain accurate records of all inventory movements (incoming, outgoing, and wastage).
• Conduct regular stock counts and audits, ensuring stock levels are accurate.
• Organize stock based on usage frequency and expiration dates to minimize waste.
• Coordinate with the kitchen and restaurant team to ensure adequate supply levels.
2. Storage & Organization:
• Ensure that all food and non-food items are stored properly according to health and safety regulations.
• Keep storage areas clean, organized, and properly labeled.
• Monitor the condition of storage areas (e.g., fridge, freezer, pantry) to ensure items are stored at the correct temperatures.
3. Stock Replenishment:
• Track inventory levels and place orders with suppliers in a timely manner to avoid shortages.
• Maintain relationships with suppliers, ensuring high-quality products and on-time deliveries.
• Monitor stock rotation practices (FIFO: First In, First Out) to avoid expired or spoiled items.
4. Receiving & Distribution:
• Oversee the unloading of deliveries, checking for discrepancies between the purchase order and the actual delivery.
• Ensure that the correct items are delivered and verify invoices before payments are processed.
• Distribute supplies to relevant departments (kitchen, bar, dining area) as required.
5. Record Keeping & Reporting:
• Maintain accurate and up-to-date inventory records (manual or digital).
• Report any discrepancies, damaged goods, or stock shortages to the manager immediately.
• Prepare and submit regular reports on stock levels, usage, and orders to the management team.
6. Health & Safety Compliance:
• Ensure that inventory is stored in compliance with health and safety regulations.
• Follow proper hygiene practices when handling food products.
• Keep all storage areas well-ventilated, organized, and pest-free.
7. Waste Control:
• Monitor and report on any wastage or spoilage of stock.
• Work with kitchen staff to minimize food waste and maximize stock usage.

• 2 years previous experience as a storekeeper, inventory clerk, or similar role in the restaurant or hospitality industry is required.

• Skills:
• Strong organizational and multitasking skills.
• Attention to detail with the ability to spot discrepancies in inventory.
• Knowledge of food safety and hygiene standards.
• Basic understanding of inventory management software or ability to learn quickly.
• Good communication and interpersonal skills.
• Ability to work under pressure and in a fast-paced environment.
• Physical Requirements:
• Ability to lift heavy items (up to 50 lbs).
• Stand for extended periods and perform physical tasks such as bending and reaching.

Working Conditions:

• Work in a fast-paced, dynamic restaurant environment.
• May require working evenings, weekends, and holidays based on restaurant needs.