Key Responsibilities:

Inventory Management:

• Monitor and manage inventory levels to ensure the restaurant has the necessary supplies and ingredients.
• Conduct regular stock checks and audits to maintain accurate inventory records.

Ordering and Receiving:

• Place orders for supplies, ingredients, and equipment based on restaurant needs and inventory levels.
• Receive and inspect deliveries to ensure quality and accuracy.
• Organize and store supplies in accordance with safety and hygiene standards.

Record Keeping:

• Maintain detailed and up-to-date records of inventory, including quantities, suppliers, and costs.
• Prepare and submit regular inventory reports to the Restaurant Manager.

Stock Control:

• Implement procedures for proper stock rotation to minimize waste and ensure freshness of ingredients.
• Address and resolve any discrepancies or issues related to inventory.

Vendor Management:

• Develop and maintain relationships with suppliers and vendors.
• Monitor supplier performance and address any issues related to deliveries or quality.

Health and Safety:

• Ensure that all stock is stored in compliance with health and safety regulations.
• Follow proper hygiene and safety practices in handling and storing food and supplies.

Support and Collaboration:

• Work closely with kitchen staff and management to understand their supply needs and address any issues.
• Assist with any additional tasks as required by the Restaurant Manager.

Skills

Education: High school diploma or equivalent; additional qualifications in logistics or supply chain management are a plus.

Experience: Previous experience in a similar role is preferred

Skills:

• Strong organizational and multitasking abilities.
• Attention to detail and accuracy.
• Proficiency in using inventory management software and basic office equipment.
• Good communication and interpersonal skills.