Storekeeper

In the Food and Beverage (F&B) industry, a **Store Keeper** and **In-Charge** are responsible for overseeing the storage, organization, and management of inventory. Their job duties ensure that there is a smooth flow of products, from receiving deliveries to maintaining the appropriate stock levels for operations. Below is a detailed job description and list of responsibilities for these roles:
**Store Keeper (F&B Industry)**

The Store Keeper is responsible for the management of goods and supplies within the F&B operations, ensuring that inventory is properly organized, stored, and accounted for. This role supports the kitchen, or restaurant operations by ensuring that all required materials and ingredients are available when needed.

**Responsibilities**:

- **Inventory Management**:

- Monitor stock levels and ensure proper storage of perishable and non-perishable items.
- Maintain accurate records of stock inflows and outflows.
- Conduct regular stock audits and inventory checks to minimize discrepancies.
- Track the expiration dates of perishable goods to avoid wastage.
- **Receiving and Inspection of Goods**:

- Receive deliveries of food, beverages, and other supplies, ensuring that products match purchase orders and specifications.
- Inspect delivered goods for quality, freshness, and damage, reporting any issues to suppliers.
- **Storage and Organization**:

- Ensure that all goods are stored correctly according to safety and hygiene standards.
- Organize the storage area to optimize space and ensure easy access to frequently used items.
- Maintain cleanliness and safety in the storeroom to meet health and safety standards.
- **Record Keeping and Documentation**:

- Maintain and update accurate inventory records using manual or electronic systems.
- Prepare daily, weekly, or monthly inventory reports for management.
- Record all stock movements, including goods received, goods issued, and stock returns.
- **Order Processing**:

- Assist in stock ordering by identifying items that need to be replenished.
- Communicate with suppliers and purchase managers to ensure timely deliveries.
- **Stock Rotation**:

- Implement the First In, First Out (FIFO) or Last In, First Out (LIFO) method to reduce wastage and ensure that older stock is used first.
- **Health and Safety Compliance**:

- Follow safety guidelines for storing chemicals, cleaning supplies, and food items.
- Ensure compliance with local health and safety regulations.

**Store In-Charge (F&B Industry)**

The Store In-Charge has a supervisory role, overseeing the overall management of the store, inventory control, and team coordination. This position ensures smooth operations between the store, kitchen, and other departments in the F&B industry.

**Responsibilities**:

- **Supervision and Team Management**:

- Supervise and coordinate the activities of storekeepers, stock clerks, and other staff members.
- Train staff on proper storage, stock management, and safety procedures.
- Delegate tasks to team members and ensure adherence to work schedules.
- **Inventory Control and Stock Management**:

- Maintain and oversee inventory levels for all food, beverages, and non-food items.
- Prepare regular inventory reports and review them to identify discrepancies or stock imbalances.
- Monitor consumption patterns and forecast demand to ensure adequate stock levels.
- Liaise with the purchasing department to ensure timely replenishment of stock.
- **Purchasing and Supplier Coordination**:

- Oversee the purchasing process, ensuring that the right products are ordered in the right quantities at the best prices.
- Negotiate with suppliers for better rates, terms, and delivery times.
- Inspect deliveries, ensuring that orders are accurate, on time, and meet quality standards.
- **Quality Control**:

- Ensure that all goods and supplies are stored in optimal conditions, maintaining quality and freshness.
- Oversee the implementation of hygiene and safety practices in the storage area, ensuring compliance with regulations.
- **Cost Management**:

- Control inventory costs by tracking stock levels and avoiding over-ordering.
- Monitor waste levels and work to minimize losses, identifying areas where efficiency can be improved.
- **Documentation and Record-Keeping**:

- Maintain up-to-date records of stock transactions, orders, and returns.
- Ensure that inventory documentation is clear, accurate, and available for audits.
- **Collaboration with Other Departments**:

- Work closely with the kitchen, bar, and management to ensure that all items are available for service.
- Communicate any stock shortages or issues with the relevant departments promptly.
- **Health, Safety, and Hygiene**:

- Implement and monitor adherence to health, safety, and sanitation protocols in the store area.
- Conduct regular checks for expired goods, food safety concerns, and proper handling of hazardous materials.
- **Reporting to Management**:

- Provide regular updates to management