Hotel Restaurant Institution Management jobs

1.0 DUTIES:

1.1 Regular Duties

1.1.1 Checks and daily monitoring of all weighing scales and initiate request for calibration if needed.

1.1.2 Responsible for food, beverage, general, engineering and other operational stocks.

1.1.3 Responsible for day-to-day check on the storage facilities for upkeep
and hygiene

1.1.4 Follow standards for issuing and receiving of stocks within the stores

1.1.5 Application of FIFO (First In First Out) and LIFO (Last In First Out)

1.1.6 Plans and performs work that involves ordering, receiving, inspecting, returning, unloading, shelving, packing, labeling, delivering, and maintaining a perpetual inventory of items.

1.1.7 Rotates stock and arranges for disposal of surpluses

1.1.8 Pre-count and spot check before inventory.

1.1.9 Checking of items proper storage and temperature

1.1.10 Keeps records to maintain inventory control, cost containment and to assure proper stock levels.

1.1.11 Monitors expiration dates of stocks and reports a month before expiry for immediate action

1.1.12 Establish par stock and re-ordering point of each storeroom item.

1.1.13 Prepares spoilage report with the Executive Chef and other Department Heads approval prior to disposal of any item.

1.1.14 Assure in maintaining cleanliness and orderliness of the storeroom before leaving the posts

1.1.15 Maintaining store facilities to ensure smooth functioning.

1.1.16 Posting of requisitions. Indicate cost per item and total cost per requisition and submits to Cost Control “daily” as possible.

1.1.17 Reports and coordinate with the Cost Controller with proposals the day-to-day feedback on operation and other related concerns.

1.1.18 Establishes and maintains effective working relationships with other employees, supervisors and managers.

1.1.19 Relieves co-storekeeper in his/her absence/leave.

1.1.20 Adheres to hotels policies and procedures

1.2 Occasional Duties

1.2.1 Participate in the physical monthly inventory as per memo schedule issued by the Cost Controller.

1.2.2 Prepares monthly report of slow-moving (3 consecutive months no movement to consider) and non-moving items.

1.3 Performs other duties as may be assigned by the immediate superior. (Does not apply to top management.)

2.0 QUALIFICATIONS:

2.1 Education

6.1.1 At least College graduate with a degree in Hotel Restaurant & Institution Management, Accountancy or related courses

2.2 Work Experience/s:

2.2.1 At least 2 years of experience in storekeeping, inventory control, and recordkeeping.

2.3 Special Qualities/Skills Required:

2.3.1 Must be physically fit to be able to lift heavy items above and below shoulder height, and perform continuous standing, walking, reaching, and bending.

2.3.2 Knowledge of: storekeeping and inventory control procedures; recordkeeping and other clerical procedures; care and maintenance of equipment and supplies; safety and security practices; basic mechanical concepts.

2.3.3 Should have a good ability to co-operate, be service- minded and be
willing to resume responsibility

2.3.4 Average touch typing skills.

2.3.5 Excellent oral and written communication skills.

2.3.6 Strong interpersonal skills.

Job Type: Full-time

Benefits:

• Free parking
• Health insurance
• Opportunities for promotion
• Paid training
• Staff meals provided

Work Location: In person