Store Keeper / Receiving Clerk

Job description

Key tasks

• Receive all the merchandise for the hotel as per LPO/Order for, Contract etc. while keeping in mind the quality and standard.
• Maintain the F&B Store in proper way as per local authorities requirments, run the Store with out any problem and ensure the adequate stock levels.
Receiver Duties:
To receive all the Deliveries as per the L.O.P /Order Form /Contract
Daily Posting of Invoices in the system.and with the receiving report all the invoices to be send it to Accounts Payable.
Meat Item and Fruit & Vegetable item should be check in front of Exe.Chef, and get the Approvel on the Invoice.
During the office hours Receiving office should not leave, if in case you are not in the office inform Storekeepr so that He will receive the goods on behalf.
The time of Receiving Fixed Assets item, Fixed Assets incharge should be called for Approval.
Goods Received Note to be prepared for the Direct Purchases and it should sign by Department Head.
Coordinate with the Purchasing Dept /Cost Control and Store.
To Keep the Receiving area Clean and tidy.
For rejected item Goods Return note to be made and take the suppliers signature.
To be followed -up with Purchasing department.for Daily Marketlist pending item.
Any other job as assigned by FC

Storekeeper Duties:
To order the merchandise from approved supplier, ensuring the quality and standard are maintain.
To maintain Issuing method e.g. L.I.F.O /F.I.F.O to avoid spoilages.
Requisition to be issued after the proper Approval .
Minimum and Maximum stock level to be maintain to avoid the shortages.
In case of Dairy/ Poultry/ Meat/ item , Cold store temperature should checked daily basics
Prepare Purchase order on a timely basis to ensure that adequate stock are maintained at all time.
Day-to-Day requisition to be posted
To take pre-inventory every week to check theoretical stock with physical stock.
Follow-up with the purchasing department for pending orders.
Co-Ordinate with Chef for non-moving item.
Near Expiry item list to be made and send it to Exe.Chef
Day to day F&B Beverage requisition to be send for Director of F&B signature.
Day to day filling of issued requisition.
Every month Guest supply and Give always stock on hand to be given to Housekeeping and Marketing.
In case any menu item not avaibale with the supplier then informed to Chef or F&B Manager.
Daily market list to be prepared.
Co-Ordinate with the Receiving Agent and Cost Conrtol
Keep the store clean and tidy.
General store requisition should be sign by dept head and Director of finance.
Any other job as assigned by FC