The Inventory & Stores Assistant will manage the daily operations of inventory control across the hotel and restaurant’s dry, refrigerated, and frozen storage areas. The role ensures timely stock replenishment, proper storage, accurate documentation, and compliance with food safety and hygiene standards. This position also involves regular system updates and coordination with kitchen and service departments.
Minimum Education:
CXC / CAPE passes in Mathematics and English (minimum); Diploma in Supply Chain Management, Hospitality, or Food & Beverage Management is an asset.
Experience:
At least 2 years of inventory or storekeeping experience, preferably in a hotel, restaurant, or foodservice operation.
Experience handling dry, chilled, frozen, and meat storage environments.
Familiarity with inventory management software, procurement systems, and barcoding practices.
Knowledge of HACCP, FIFO, and food safety standards required.
Detail-oriented with strong organizational skills.
Basic math and data entry accuracy.
Ability to lift up to 25kg and work in cold storage environments.
Reliable, punctual, and trustworthy.
Able to work independently and under pressure.
Inventory & Stock Control:
Receive and verify all deliveries (dry, chilled, frozen, perishable goods).
Maintain accurate inventory records in the hotel’s inventory system.
Monitor and control stock levels to avoid overstocking or shortages.
Rotate stock based on FIFO (First In, First Out) and FEFO (First Expiry, First Out).
Conduct regular cycle counts and full stocktakes as scheduled.
Storage & Handling:
Organize and maintain storage rooms including dry stores, walk-in chillers, and freezers.
Ensure temperature logs are maintained and monitored for all cold storage units.
Handle meats, seafood, dairy, and frozen items with proper hygiene and traceability.
Ensure all goods are labeled with delivery date and expiry.
Systems & Compliance:
Use POS, ERP or inventory software (e.g zoho Fsm ) for data entry and tracking.
Report spoilage, shrinkage, or discrepancies promptly.
Comply with local health and safety standards and HACCP protocols.
Assist with invoice matching and reconciliation for procurement records.
Team Collaboration:
Liaise with kitchen, restaurant, housekeeping, and purchasing teams for stock needs.
Communicate daily with suppliers, especially for urgent or high-volume orders.
Participate in periodic procurement planning meetings.