STORE MANAGER – CATERING OPERATIONS

Job DescriptionJob Purpose:To manage and control the catering warehouse and site store operations efficiently — ensuring timely receipt, storage, issuance, and inventory management of all food and non-food materials while maintaining hygiene, safety, and cost control standards.The role ensures full compliance with HACCP, FIFO principles, company SOPs, and client audit requirements.Key Responsibilities Warehouse & Inventory ManagementOversee daily warehouse operations including receipt, inspection, storage, and issuance of all catering materials (dry, chilled, frozen, and non-food items).Maintain accurate stock levels using FIFO (First In First Out) and FEFO (First Expiry First Out) systems.Ensure that all items are stored in designated areas with correct temperature and labeling.Conduct regular physical stock counts and reconcile discrepancies with system reports.Maintain detailed documentation for inbound/outbound deliveries, stock transfers, and returns. Procurement CoordinationCoordinate with the Procurement Team to ensure timely replenishment of stock as per consumption patterns and menu plans.Verify supplier deliveries against purchase orders and report any quality, quantity, or expiry discrepancies.Support tender and sourcing processes through accurate stock data and consumption analysis. Food Safety & HygieneEnsure strict compliance with HACCP / ISO 22000 standards within all warehouse and storage areas.Monitor temperature logs of chillers, freezers, and dry storage daily.Implement pest control, cleaning schedules, and hygiene inspections as per the company food safety plan.Ensure that all perishable items are handled and stored under recommended conditions to avoid spoilage. Documentation & System ManagementMaintain and update all stock records in ERP or inventory management systems (e.g., SAP, Oracle, or customized catering systems).Prepare daily/weekly/monthly reports on stock levels, material movements, wastage, and consumption.Ensure proper filing of delivery notes, supplier invoices, temperature logs, and inspection records.Support internal and external audits (Client / ISO / Municipality). Cost Control & Wastage ManagementMonitor consumption patterns and highlight unusual variances to the Catering or Operations Manager.Implement and enforce proper portion control and stock issuance limits to reduce wastage.Support cost analysis and budgeting by providing consumption reports and stock valuation. Team Leadership & SupervisionSupervise Storekeepers, Warehouse Assistants, and Helpers, ensuring compliance with company policies and hygiene standards.Conduct regular training on safe material handling, storage, and documentation.Coordinate with catering site teams for daily requisitions and dispatch planning. Logistics & DispatchPlan and schedule deliveries to multiple catering or remote sites as per operational requirements.Ensure proper vehicle loading procedures for maintaining cold chain and food safety during transportation.Verify dispatch accuracy and ensure proper documentation for each delivery.Job RequirementsTechnical SkillsStrong knowledge of warehouse operations and inventory control in catering or food service environments.Familiarity with HACCP, ISO 22000, and food safety management systems.Proficient in ERP or inventory management software (SAP, Oracle, Navision, or equivalent).Ability to interpret consumption trends, expiry reports, and cost data.Good understanding of menu-linked material forecasting and material issue management.Managerial & Behavioral SkillsStrong leadership and team supervision capabilities.Excellent communication and coordination skills (English mandatory; Arabic/Hindi advantage).Analytical and problem-solving mindset for addressing stock discrepancies or supplier issues.Attention to detail, discipline, and ownership of warehouse hygiene and accuracy.Ability to work under pressure in a fast-paced catering or camp environment.Qualifications & ExperienceEducation: Bachelor’s degree or Diploma in Supply Chain Management / Logistics / Hotel Management / Commerce.Experience:5+ years of experience in warehouse/store management within industrial catering, hospitality, or FM.At least 2 years in a supervisory or managerial position handling food & non-food catering stock.Certifications (preferred):HACCP / Food Safety Level 3 or 4Inventory Management or Supply Chain certification (e.g., CIPS, APICS)Work ConditionsBased in central warehouse or large catering facility.May require occasional travel to remote sites for stock checks.Physically demanding at times (cold rooms, night shifts, etc.).Must comply with PPE and food safety protocols at all times.