Inventory Management Maintain precise records of all inventories, including stock in/out details, quantity, and condition. Conduct regular physical counts and reconcile variances with recorded data. Monitor stock levels and reorder items as needed to ensure availability without overstocking.
Storage and Organization Store inventory in designated areas, following safety and hygiene standards to prevent contamination. Organize stock to optimize accessibility, facilitating an efficient workflow for F&B operations. Ensure temperature and storage conditions align with safety guidelines for perishable items.
Quality Control Check all incoming goods to ensure they meet quality standards and report any discrepancies or damaged items. Track expiration dates and rotate stock to maintain freshness, discarding or reporting expired items promptly. Collaborate with the procurement team to address quality or quantity issues in delivered goods.
Cost Control and Waste Reduction Minimize waste by tracking and utilizing older stock first, adhering to the FIFO (First In, First Out) method. Maintain and report stock levels, highlighting over-usage or unusual consumption patterns. Suggest inventory adjustments based on seasonal trends and forecasted demand to reduce excess or shortage.
