Restaurant jobs in Mumbai, Maharashtra

Key Responsibilities:

Inventory Management:

• Receive, inspect, and store goods delivered to the restaurant or food service establishment, ensuring that all items are checked for quality, quantity, and compliance with order specifications.
• Maintain accurate records of inventory levels and ensure that all stock is properly labelled and stored.
• Monitor stock levels and report low stock items to the relevant department (e.g., kitchen or purchasing department) to ensure timely reordering.
• Implement an effective stock rotation system (FIFO - First In, First Out) to reduce waste and ensure product freshness.
• Conduct regular inventory checks and update inventory records to ensure accurate stock levels.

Stock Issuing & Distribution:

• Issue supplies to various departments, such as the kitchen, bar, or cleaning staff, ensuring that they have the necessary materials to perform their tasks.
• Monitor and control the distribution of goods to ensure that there is no over-issuing or misuse of supplies.
• Record and track all stock movements, maintaining accurate logs of inventory transactions.

Storage & Organization:

• Ensure all items are stored under appropriate conditions, following food safety regulations (temperature control, hygiene standards) for perishable goods.
• Organize storage areas in a neat and orderly manner, with clear labeling and categorization of items to make it easier to locate and access supplies.
• Maintain proper storage conditions for non-food items, such as cleaning products, paper goods, and equipment.

Health & Safety Compliance:

• Ensure that the store rooms, storage areas, and items meet health and safety regulations, including cleanliness, pest control, and proper sanitation.
• Regularly inspect food items for expiration dates, damage, or contamination, and remove items that do not meet safety standards.
• Adhere to proper hygiene standards when handling food or other items, and ensure that all safety protocols are followed.

Inventory Control & Reporting:

• Maintain accurate records of inventory levels, usage rates, and any discrepancies.
• Prepare and submit regular inventory reports to management, highlighting stock levels, usage trends, and any issues related to supply chain or storage.
• Assist in the annual stock-taking process and provide the necessary support to reconcile any differences between recorded and actual stock levels.

Order Management & Coordination:

• Work with the purchasing department to place orders for required stock, ensuring timely deliveries and quality control upon receipt.
• Monitor product expiration dates and ensure that the items are used within their shelf life to reduce waste and prevent spoilage.
• Maintain effective communication with vendors and suppliers to ensure smooth and accurate ordering and delivery.

Waste Reduction:

• Assist in managing stock to reduce waste by properly tracking items that are near expiration and ensuring proper storage to prolong shelf life.
• Report damaged, expired, or unusable items to management and ensure they are properly disposed of according to regulations.
• Ensure that excess or surplus stock is handled appropriately to avoid unnecessary waste.

Collaboration with Other Departments:

• Collaborate with the kitchen, bar, and cleaning staff to ensure that supplies are received and distributed as needed.
• Communicate any stock shortages, delivery issues, or discrepancies to the management team to address problems promptly.
• Assist in managing special requests for supplies based on operational needs.

Pay: ₹24,000.00 - ₹28,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person