Key Responsibilities
Key Responsibilities
Receive and inspect all goods delivered in line with procedures.
Verify deliveries against Purchase Orders/LPOs, delivery notes and invoices.
Confirm quantities, descriptions, specifications and approved prices.
Physically count, weigh or measure products where appropriate.
Check quality, freshness, packaging and condition of goods.
Verify manufacturing and expiry dates for perishable items.
Ensure perishable goods meet temperature, hygiene and quality standards.
Collaborate with Culinary, F&B and relevant departments for specialist inspections.
Reject or escalate goods not meeting specifications.
Identify short deliveries, over deliveries, substitutions, damages or discrepancies.
Report unusual or significant variances immediately.
Prepare and process Goods Received Notes (GRNs).
Record accepted goods in inventory or materials management system.
Prepare return documentation for rejected goods.
Ensure invoices, delivery notes, LPOs and GRNs are correctly matched.
Maintain accurate daily receiving records and filing.
Accept goods only from approved suppliers per purchasing procedures.
Monitor supplier compliance with delivery requirements and specifications.
Maintain clean, secure and hygienic receiving area.
Transfer goods promptly to storage or operating areas.
Support stock counts and inventory reconciliation.
Collaborate with Finance, Procurement, Stores, Culinary and other departments.
Comply with food safety, hygiene, health and inventory control requirements.What We Are Looking For
What We Are Looking For
Certificate or Diploma in relevant field.
At least 5+ years’ experience in receiving, stores (adsbygoogle=window.adsbygoogle||[]).push({});or inventory control.
Hospitality experience in 4 or 5 star hotel or premium restaurant preferred.
Practical knowledge of receiving and inventory procedures.
Experience with LPOs, delivery notes, invoices, GRNs and returns.
Understanding of stock control and inventory reconciliation.
Experience using inventory, purchasing or accounting systems.
Good computer skills, including Excel.
Strong numerical ability.
Excellent attention to detail.
Strong record keeping and organisational skills.
Ability to identify discrepancies in quantity, price, quality and specification.
Basic understanding of food safety and perishable goods requirements.
Good written and verbal communication skills.
Confidence interacting with suppliers.
Ability to collaborate across hotel departments.
Strong integrity, accountability and judgement.