Storeman

Key Responsibilities

• Coordinate all store activities, delegating tasks efficiently among team members.
• Manage and oversee the store budget to ensure cost-effectiveness and minimize expenses.
• Maintain accurate stock levels and manage inventory control processes.
• Ensure compliance with all legal health and safety regulations within the store environment.
• Administer procurement and ordering of food, resale, and beverage supplies.
• Work collaboratively within a team, demonstrating strong interpersonal communication.
• Receive incoming stock from suppliers following company policies and procedures.
• Distribute stock to fridges, freezers, dry and chemical stores, adhering to company specifications on portion sizes, quantities, and timing.
• Conduct timely and precise costing of stock, meals, and functions on a daily basis.
• Process supplier invoices daily using the Tsebo Source system.
• Perform weekly stock audits to ensure inventory accuracy.
• Maintain high standards of hygiene consistent with company requirements.
• Plan inventory needs for upcoming days, reporting any shortages promptly.
• Ensure proper cleaning and organization of storerooms, refrigerators, and freezers with correct date marking of products at all times.
• Manage wastage effectively and monitor leftovers.
• Conduct appropriate handovers when required.
• Build and maintain positive relationships with suppliers and clients.
• Safeguard all stock and equipment within storage areas.
• Address and report customer feedback, including complaints and compliments, taking action where possible.
• Provide relief support at related units as requested by management and undertake reasonable tasks assigned.
• Maintain stock rotation protocols and report on product quality regularly.

Required Skills and Experience

• Excellent verbal and written communication abilities.
• Strong client and customer service orientation.
• Proficiency with computers and relevant software tools.
• Good knowledge of food and beverage products.
• Positive, punctual, and professional demeanor.
• Experience with costing, stock control, and storekeeping is an advantage.
• Minimum of two to five years’ experience in a similar operational role.
• Background in the hospitality sector is preferred.

Education and Qualifications

• Matric certificate is required.
• Relevant tertiary qualifications or equivalent competencies are highly desirable.