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Inventory Management: Monitor stock levels and conduct regular counts.
Ordering Supplies: Place orders based on inventory needs.
Receiving Deliveries: Check incoming shipments for quality and quantity.
Storage Organization: Maintain a clean, organized storage area.
Record Keeping: Keep accurate inventory and purchase records.
Waste Management: Track food waste and implement reduction strategies.
Coordination with Staff: Communicate supply needs with kitchen and service staff.
Cost Control: Monitor inventory expenses and assist in budgeting.
Health and Safety Compliance: Ensure proper storage and compliance with regulations.
Supplier Relations: Build good relationships with suppliers.