1. POSITION PURPOSE

We are looking for a Head of store to oversee the procurement, storage, and distribution of food, beverages, and all operational supplies for our activities. The incumbent should provide measures to prevent waste and shortages by meticulously tracking inventory, conducting audits, negotiating with vendors, and enforcing strict food safety standards wherever required.

To ensure our outlets are fully stocked to meet customer demand without over-purchasing. You will minimize Cost of Goods Sold (COGS), eliminate waste and spoilage, and ensure all storage areas meet strict health and hygiene regulations.

2. KEY RESPONSIBILITIES

1. Inventory Management & Auditing

• Conduct regular (daily/weekly) physical inventory counts of food, beverages, and non-food supplies.
• Reconcile physical counts with digital records using the restaurant's Inventory Management System to track variances, shrinkage, and theft.
• Monitor usage rates of ingredients to establish and maintain optimal pars (minimum/maximum stock levels)

 

2. Procurement & Vendor Relations

• Place purchase orders with approved suppliers and negotiate pricing, terms, and delivery schedules to maximize profitability.
• Vet new suppliers and periodically review existing vendor performance regarding reliability, cost, and product quality.
• Verify incoming deliveries for accuracy (quantities and items) and quality, rejecting damaged or substandard goods

 

3. Storage & Compliance

• Organize and maintain all storerooms, freezers, and walk-in fridges to maximize space and efficiency
• Enforce the FIFO (First-In, First-Out) method of stock rotation to minimize spoilage and waste.
• Ensure strict compliance with HACCP guidelines, temperature controls, and Local Health and Safety Regulations.
• Ensure strict adherence to health, safety, and legal regulations within the store environment.
• Manage the store's budget, track operational expenses, and prepare detailed financial and buying trend reports

• 4. Waste & Cost Control

  • Analyze data to determine the Cost of Goods Sold (COGS) and generate reports on high-waste or over-utilized items.

   

  3. Desired Qualifications

  • Experience: Minimum 3-5 years of experience in high-volume retail, leisure, or hospitality management, or a similar back-of-house hospitality role.
  • Leadership: Proven ability to lead, motivate, and develop large teams.
  • Skills: Strong financial acumen (budgeting, P&L), excellent communication, and proficiency in modern Point-of-Sale (POS) and inventory software.
  • Technical Skills: Proficiency in modern inventory software.
  • Physical Requirements: Ability to lift heavy boxes, stand for extended periods, and work in various temperature environments (including walk-in freezers).
  • Attention to Detail: Exceptional mathematical and analytical skills to spot discrepancies and manage budgets.