Restaurant Store Keeper

Responsible for managing the restaurant's daily store operations, inventory control, and stock movement to ensure the timely availability of food ingredients, beverages, packaging materials, cleaning supplies, and other operational items. Maintain accurate stock records, ensure proper storage and preservation of materials, minimize wastage, and coordinate with the kitchen, purchase team, and suppliers to support smooth restaurant operations.

Roles & Responsibilities

1. Inventory & Stock Management

- Maintain accurate records of food ingredients, beverages, dry goods, packaging materials, and other restaurant supplies.
- Monitor stock levels and ensure timely replenishment to avoid shortages or overstocking.
- Conduct daily or periodic physical stock verification and reconcile discrepancies.
- Track stock consumption, wastage, damaged items, and inventory variances.

2. Receiving & Inspection of Materials

- Receive and inspect incoming supplies against purchase orders, invoices, and delivery challans.
- Verify the quantity, quality, freshness, and condition of food items and other materials.
- Report shortages, damaged goods, or quality issues to the purchase team or management.
- Ensure all received materials are properly recorded in the inventory system.

3. Food Storage & Stock Rotation

- Follow FIFO (First In, First Out) and FEFO (First Expiry, First Out) procedures for stock rotation.
- Monitor expiry dates and ensure proper labeling and date marking of stored items.
- Maintain appropriate storage conditions for perishable and non-perishable products.
- Follow food safety, hygiene, and temperature-control requirements for relevant storage areas.

4. Material Issuance & Department Coordination

- Issue ingredients, beverages,



and other supplies to the kitchen and restaurant departments against authorized requests.
- Maintain proper records of material issuance, returns, and internal stock transfers.
- Coordinate with chefs and department supervisors to understand daily and upcoming material requirements.
- Ensure the timely availability of essential items during restaurant operations.

5. Vendor & Purchase Coordination

- Coordinate with suppliers and the procurement team regarding deliveries, pending orders, and stock replenishment.
- Assist in preparing purchase requisitions based on stock levels and consumption patterns.
- Verify supplier invoices and delivery documents against received materials.
- Support cost control by monitoring consumption, reducing wastage, and identifying slow-moving stock.

6. Documentation & Reporting

- Maintain updated stock registers, goods received notes, issue records, and inventory reports.
- Prepare daily, weekly, and monthly stock statements as required.
- Maintain records of expired, damaged, returned, and wasted materials.
- Support internal stock audits and management inspections by providing accurate documentation.

7. Store Hygiene & Safety

- Maintain cleanliness, organization, and proper utilization of storage areas.
- Ensure food items and supplies are stored safely and separately where required.
- Follow food safety, hygiene, pest-control, and workplace safety procedures.
- Prevent unauthorized access, pilferage, material damage, and unnecessary wastage.

8. Cost Control & Operational Efficiency

- Monitor stock consumption and highlight unusual usage or discrepancies.
- Assist management in maintaining optimum inventory levels and reducing operational costs.
- Ensure productive stock rotation and minimize losses due to spoilage or expiry.
- Follow company policies and standard operating procedures for store and inventory management

📌 Store Keeper (Mumbai)
🏢 GOURMET INVESTMENTS
📍 Mumbai