Storekeeper – Hospitality & Restaurant Inventory Management

About the role

The Storekeeper ensures the efficient receipt, storage, issuance and control of all inventory items supporting the company’s hospitality, banqueting and restaurant operations. By maintaining accurate stock records and adhering to safety and quality standards, the role helps minimise waste and guarantees that the kitchen and service teams have the supplies they need.

Key responsibilities

• Receive, inspect and verify incoming goods against purchase orders, ensuring quality and proper documentation.
• Organise and store items in designated locations, maintain inventory records and monitor stock levels for shortages or overstock.
• Issue supplies, food ingredients and operational materials to departments following approved requisitions and FIFO/FEFO principles.
• Conduct daily, weekly and monthly stock counts, assist with periodic audits and investigate inventory variances.
• Maintain clean, safe and temperature‑controlled storage areas in line with health, safety and hygiene standards.
• Coordinate with Purchasing, Finance, Kitchen, Banquet and Restaurant teams and prepare inventory, consumption and variance reports.

Required profile

• High school diploma or equivalent; certification in inventory or warehouse management is a plus.
• Minimum 2 years experience as a Storekeeper, preferably in hospitality, hotels, catering or restaurant environments.
• Knowledge of inventory management systems and Microsoft Office applications.
• Understanding of food safety, storage procedures and stock‑control methods.
• Strong organisational and record‑keeping abilities, able to work under pressure.
• Fluent English (spoken, read and written) and a valid driving licence.

Required skills

• Inventory management systems
• Microsoft Office