Job Description

Job Summary

The Inventory Executive is responsible for managing and maintaining accurate stock levels for food, beverages, consumables, and operational supplies. This role ensures the timely receiving, storage, issuing, and documentation of all materials as per company policies and hospitality industry standards. The candidate must uphold high levels of accuracy, hygiene, and cost control.

Key Responsibilities . Stock Management & Control

Maintain accurate records of all incoming and outgoing materials. Conduct daily, weekly, and monthly physical stock counts. Monitor inventory levels and raise purchase requisitions when required. Prevent stock variances by ensuring strict adherence to FIFO and FEFO methods. Track expiry dates and manage slow-moving/non-moving items.

2. Receiving & Inspection

Receive goods as per purchase orders with proper quantity, quality, and specification checks. Verify supplier invoices, delivery challans, and GRN entries in the system. Report discrepancies, damages, or shortages to the Procurement/Accounts team.

3. Storage & Hygiene Compliance

Ensure proper storage of F&B items as per temperature and safety standards. Maintain the cleanliness and organization of the storerooms and walk-in freezers/chillers. Follow hospitality hygiene, HACCP, and safety standards at all times.

4. Coordination & Documentation

Coordinate with the kitchen, bar, housekeeping, and service departments for the timely issue of materials. Ensure accurate and timely documentation in inventory software (like IDS, POS, ERP, etc.). Prepare daily stock reports, consumption reports, and variance analysis.

5. Cost Control & Audits

Support in monthly F&B cost control analysis. Assist internal and external audits by providing accurate stock reports and documentation. Minimize wastage and pilferage, and ensure strong control measures.

Qualification & Experience

A graduate or a Diploma in Hospitality/Hotel Management is preferred. 1-3 years of experience in Inventory/Stores in hospitality (Hotel/Restaurant/Resort). Strong knowledge of inventory systems, MS Excel, and POS/ERP software. Knowledge of FSSAI, hygiene standards, and stock management practices.

Skills Required

Excellent numerical accuracy and attention to detail. Good communication and coordination skills. Time management and the ability to work under pressure. Strong organizational and record-keeping abilities.

Work Conditions

Requires standing/walking inside storage and cold rooms. Flexible to work on weekends, holidays, and extended hours as per operational needs.
Job Type: Permanent

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

Provident Fund
Work Location: In person