: Outdoor Catering Godown Manager

Location: Thol, Mehsana, Gujarat

Department: Operations / Stores

Reports to: Operations Manager / General Manager

Employment Type: Full-time

Job Role: Outdoor Catering Godown Manager

Position Summary

We are looking for an experienced and responsible Outdoor Catering Godown Manager to manage the complete godown, inventory, dispatch, equipment, and logistics operations for outdoor catering activities in Thol, Mehsana.

The candidate will ensure the proper receipt, storage, and maintenance of catering equipment, utensils, furniture, service items, and other operational supplies. The role requires close coordination with the kitchen, purchase, event operations, transporters, vendors, and management teams.

The position also requires strict attention to hygiene, food safety, stock accuracy, safety, security, and timely event preparation.

Key Responsibilities

1. Godown and Inventory Management

- Manage the day-to-day operations of the outdoor catering godown.
- Receive, verify, store, issue, and return all catering materials and supplies.
- Maintain accurate records of crockery, cutlery, kitchen equipment, linen, decorations, gas cylinders, and consumables.
- Maintain minimum and maximum stock levels for frequently used items.
- Follow FIFO/FEFO principles for food and perishable materials.
- Monitor expiry dates, batch numbers, damages, shortages, and wastage.
- Conduct daily, weekly, and monthly physical stock verification.
- Reconcile physical stock with registers, Excel sheets, or inventory software.
- Immediately report shortages, excess stock, damages, pilferage, and unusual variances to management.
- Ensure that all materials are labelled and stored in their designated locations.

2. Event Preparation and Dispatch

- Review event-wise material requirements received from the operations or event team.
- Prepare and issue materials according to approved event requisitions.
- Coordinate loading of food materials, utensils, equipment, furniture, dcor items, and service supplies.
- Prepare event-wise dispatch checklists.
- Ensure that the correct quantity and quality of materials are sent to each event location.
- Coordinate with drivers, loaders, supervisors, chefs, and event managers for timely dispatch.
- Record all issued materials using issue slips, dispatch registers, or digital systems.
- Track the return of equipment and unused materials after every event.
- Verify returned items and record breakage, loss, shortage, or repair requirements.

3. Catering Equipment Control

- Maintain proper records of all movable catering assets.
- Number, tag, or identify important equipment and utensils where practical.

- Maintain separate records for
- Stainless-steel utensils.
- Cooking vessels and burners.
- Crockery and glassware.
- Tables, chairs, and buffet counters.
- Chafing dishes and serving equipment.
- Gas cylinders and related equipment.
- Electrical appliances and kitchen equipment.
- Linen, uniforms, and service accessories.




- Ensure proper cleaning, drying, stacking, and storage of utensils and equipment.
- Coordinate repair and maintenance of damaged items.
- Maintain an asset register with opening balance, issue, return, damage, repair, and closing balance.

4. Food Safety, Hygiene, and Cleanliness

- Maintain a clean, dry, hygienic, and organised godown.
- Ensure food and non-food materials are stored separately.
- Keep raw materials, cooked or ready-to-eat products, chemicals, packaging material, and waste properly segregated.
- Ensure food items are stored above the floor and away from walls where appropriate.
- Monitor temperature-sensitive or perishable materials and coordinate with the kitchen or cold-storage team.
- Check for signs of pests, leakage, moisture, contamination, or deterioration.
- Coordinate regular pest-control activities.
- Ensure cleaning schedules are followed for floors, racks, storage areas, utensils, and equipment.
- Prohibit storage of personal items, chemicals, fuel, or unrelated materials near food products.
- Ensure workers follow personal hygiene, handwashing, protective clothing, and safe handling practices.
- Maintain cleaning, pest-control, temperature, and hygiene records.

5. Purchase and Vendor Coordination

- Coordinate with the purchase department regarding incoming materials and pending requirements.
- Verify received goods against purchase orders, invoices, delivery challans, and approved specifications.
- Check quantity, quality, packaging, expiry date, and visible damage at the time of receipt.
- Prepare or support preparation of Goods Receipt Notes.
- Inform the purchase or accounts team about shortages, rejected items, or discrepancies.
- Coordinate the return or replacement of defective, damaged, or incorrect materials.
- Maintain good working relationships with suppliers and transporters.

6. Team Supervision

- Supervise store assistants, loaders, helpers, cleaners, drivers, and temporary event staff assigned to the godown.
- Allocate daily duties and loading/unloading responsibilities.
- Monitor attendance, punctuality, discipline, productivity, and work quality.
- Train staff in material handling, safe lifting, hygiene, stock procedures, and fire safety.
- Ensure the use of appropriate personal protective equipment where required.
- Prevent unauthorised access to the godown.
- Promote teamwork and maintain discipline during peak wedding and event seasons.

7. Documentation and Reporting Maintain accurate and timely records, including:

- Daily inward and outward stock register.
- Event-wise material issue and return register.
- Food and consumable stock register.




- Equipment and asset register.
- Breakage and damage register.
- Purchase receipt and GRN records.
- Return-to-vendor records.
- Expiry and wastage register.
- Gas-cylinder register.
- Vehicle loading and dispatch checklist.
- Cleaning and pest-control records.
- Stock reconciliation reports.
- Daily, weekly, and monthly godown reports.

Submit regular reports covering:
- Opening and closing stock.
- Materials received and issued.
- Event-wise consumption.
- Stock shortages and excesses.
- Breakages and damages.
- Expired or slow-moving stock.
- Pending purchase requirements.
- Equipment requiring repair or replacement.
- Upcoming event preparation status.

8. Safety and Security

- Ensure safe stacking and storage of heavy items.
- Keep emergency exits, electrical panels, fire extinguishers, and passageways clear.
- Follow safe loading and unloading procedures.
- Ensure proper handling and storage of LPG cylinders and combustible materials.
- Report unsafe conditions, accidents, injuries, fire hazards, and property damage immediately.
- Maintain a key-control and access-control system.
- Coordinate security arrangements to prevent theft, pilferage, and unauthorised movement of goods.
- Ensure godown doors, windows, locks, and lighting are functional.
- Support emergency response and evacuation procedures.

Required Qualifications

- A graduate or diploma in logistics, stores, hospitality, hotel management, or operations is preferred.
- Minimum 3-5 years of experience in godown, warehouse, stores, catering, hotel, restaurant, banquet, or event operations.
- Experience in outdoor catering, wedding catering, institutional catering, or large-scale event operations will be an advantage.
- Positive knowledge of inventory control, stock reconciliation, material issue, and dispatch procedures.
- Basic knowledge of food hygiene and safe storage practices.
- Basic computer knowledge, particularly MS Excel, stock registers, or inventory software.
- Gujarati and Hindi communication skills are essential.
- Basic English reading and writing skills are preferred.
- Candidates from Thol, Mehsana, Ahmedabad, Kadi, Visnagar, or nearby areas may be preferred.

Key Skills

- Inventory and godown management.
- Event-wise material planning.
- Stock reconciliation and documentation.
- Team supervision.
- Vendor and transporter coordination.
- Food-material handling.
- Equipment and asset control.
- Basic Excel and reporting.
- Problem-solving and shortage control.
- Time management during peak events.
- Leadership and discipline.
- Hygiene and safety awareness.

Working Conditions

- Full-time role based at the outdoor catering godown in Thol, Mehsana.
- The role may require early morning, late evening, weekend, and holiday work depending on event schedules.
- The position involves physical movement, inspection, loading/unloading supervision, and working in outdoor or semi-open storage areas.
- Occasional travel to event venues may be required.

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