Storekeeper - Mӧvenpick Resort & Residences Aqaba

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Storekeeper - Mӧvenpick Resort & Residences Aqaba

RESPONSIBILITIES

The conditions under which food and beverage are stored are of great importance. Food and beverage inventories are generally perishable, desirable and can be of high value. They are also intended for human consumption.

• 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:

1. Storerooms, including the shelving should be cleaned regularly
2. Shelving should be made of a non-corrosive material such as stainless steel or plasticized covering
3. No items should be stored directly on the ground, bulk items such as sacks of flour, sugar etc. should be loaded on wooden pallets
4. Care should be taken over what is stored together, e.g. meat and dairy products in the same store is a health hazard
5. There should be pest control treatment to prevent infestation

• The storekeeper should keep these records up to date daily so as 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. They should record the following information:

1. The date of receipt
2. The supplier names
3. A description of the item being tagged
4. The weight
5. The unit cost (per kg) and the total cost

• The tags will effectively be the main control record for generally high-cost items, and they should be pre-numbered. The responsibility for the sequential controls’ rests with the F&B Controller.
• Controls must exist to ensure goods, which have been received into stores cannot be issued without proper authorization.
• The general procedures for issues in terms of the F&B Department are:

1. Goods will only be issued against a signed requisition form
2. The signature should be that of the department head
3. All issues must be put on requisitions
4. Stores should only be open for issues at specific times of the day to instill a degree of discipline into the requisitioning departments.

Special

• The storekeeper is familiar with Accor 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 reflects always an environmentally oriented management, motivating ecological
• thinking and performance from the employees, suppliers and authorities.

5 Stars hotels experience 

• 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.