Store Manager

Job Summary

We are looking for an experienced Store Manager with strong exposure to the hospitality industry, particularly hotels, restaurants, banquet operations, resorts, and large-scale F&B establishments.

The candidate will be responsible for managing the complete store operations, including receiving, inspection, storage, inventory control, stock issuance, documentation, wastage control, and coordination with Purchase, Kitchen, F&B, Accounts, and other departments.

Key ResponsibilitiesStore Operations

• Manage day-to-day operations of the hotel/restaurant/banquet stores.


• Handle receiving, checking, storing, and issuing of food, beverages, non-food items, housekeeping supplies, kitchen consumables, and other materials.


• Ensure all incoming materials are checked against purchase orders, invoices, quantity, quality, and specifications.


• Maintain proper storage conditions for food, beverages, chemicals, crockery, cutlery, linen, and other materials.


• Ensure proper labeling, stacking, categorization, and organization of all stock.


• Follow FIFO/FEFO principles wherever applicable.


• Ensure temperature-controlled storage requirements are maintained for perishable items.


• Monitor expiry dates and prevent wastage or stock deterioration.

Inventory Management

• Maintain accurate inventory records for all store items.


• Conduct regular physical stock counts and periodic inventory audits.


• Reconcile physical stock with system records and investigate discrepancies.


• Monitor minimum and maximum stock levels and initiate replenishment requirements.


• Track consumption patterns and identify slow-moving, fast-moving, excess, and obsolete inventory.


• Monitor food and beverage stock consumption and wastage.


• Maintain proper records of stock transfers between stores, kitchens, restaurants, and banquet operations.

Hospitality & F&B Coordination

• Coordinate closely with Executive Chef, Kitchen, F&B, Banquet, Restaurant, Housekeeping, Purchase, and Accounts teams.


• Ensure timely availability of materials required for daily hotel and restaurant operations.


• Coordinate with banquet and events teams for special functions, weddings, conferences, and large events.


• Ensure adequate stock availability before major events and banquet functions.


• Handle urgent material requirements during peak operations.

Purchase & Vendor Coordination

• Coordinate with the Purchase Department regarding stock requirements and replenishment.


• Assist in evaluating received materials against approved specifications.


• Coordinate with vendors and suppliers regarding shortages, damages, replacements, and quality issues.


• Maintain proper documentation for goods received and returned.


• Support management in identifying opportunities for cost control and efficient procurement.

Cost & Wastage Control

• Monitor stock consumption and identify unusual variances.


• Control wastage, damage, expiry, and unnecessary stock accumulation.


• Maintain proper records of breakage, wastage, returns, and adjustments.


• Support management in controlling food and operational costs.


• Ensure proper authorization for stock issues and transfers.

Documentation & Reporting

• Maintain GRN, stock issue, stock transfer, return, and adjustment records.


• Prepare daily, weekly, and monthly inventory/MIS reports.


• Maintain stock registers and system records accurately.


• Provide inventory reports to management, Accounts, Purchase, and F&B teams.


• Assist during internal and external inventory audits.


• Ensure all store documentation is complete and properly maintained.