Store Helper- Mӧvenpick Resort & Residences Aqaba

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Store Keeper - Mӧvenpick Resort & Residences Aqaba

• Storage areas should be kept locked when not attended by the relevant custodian. A system of signing for the store keys should exist.
• Temperature and lighting conditions should be appropriate to the item being stored. Cold rooms and refrigerators should be fitted with temperature gauges and regular readings should be taken also by the engineering department since they would also be the personnel to be called upon to rectify any faults.
• Frozen goods are to be stored in a freezer immediately in order not to be allowed to defrost, as the product may undergo bacteriological changes, causing food poisoning on consumption.
• In terms of hygiene, the points which should be addressed are:
• Storerooms, including the shelving, should be cleaned regularly
• No items should be stored directly on the ground, bulk items such as sacks of flour, sugar, etc. should be loaded on wooden pallets
• Care should be taken over what is stored together, e.g. meat and dairy products in the same store are a health hazard
• There should be pest control treatment to prevent infestation
• The storekeeper should keep these records up to date daily to be able to identify the balance of each item on request.
• Meat tags should be used for whole carcasses of meat or other high-value bulk purchases, such as cases of lobster. The items to be tagged should be determined by F&B management in each location.
• The tags should be attached to the carcass or case at the time of receipt rather than when put into the store.
• The store Keeper is familiar with Mövenpick philosophy, the corporate and the Hotel personnel policy and shall propagate the relevant aspects accordingly
• His professional activities and attitudes shall always be guided by the principles and layouts as defined in the business plan.
• His leadership always reflects an environmentally oriented management, motivating ecological thinking and performance from the employees, suppliers and authorities.

• Internal: Works in harmony with all hotel employees, applies rules and provides best service within the limit of the established job specification
• External: All guests, suppliers/partners.
• Materials: All machinery and equipment at Front Office

More detailed duties and responsibilities are listed below in the form of a checklist and are not meant to be complete.