Inventory Management

• Receive and verify all incoming materials, ensuring quality and quantity against purchase orders.
• Maintain accurate records of stock through proper documentation and inventory systems.
• Implement stock rotation principles (FIFO/FEFO) to minimize wastage.
• Conduct periodic physical stock counts and reconcile discrepancies.

Storage and Maintenance

• Ensure systematic storage of materials in designated areas with proper labeling.
• Maintain cleanliness, hygiene, and safety standards within the store.
• Monitor storage conditions, including temperature and security, for perishable and non-perishable items.

Issuance and Coordination

• Issue banquet supplies strictly against authorized requisitions.
• Coordinate with the Banquet Manager, Executive Chef, and Purchasing Department regarding stock requirements.
• Notify superiors in advance regarding low stock levels or shortages.

Compliance and Reporting

• Maintain updated records of receipts, issues, and returns in compliance with company policies.
• Support internal and external audits by ensuring availability of accurate records.
• Adhere to hospitality industry standards and statutory regulations regarding storage and handling.