Storekeeper

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Storekeeper

role at

Rixos Hotels .

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Company Description Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities with luxurious stays, culinary delights from around the globe, live entertainment, daily sports and fitness activities, sensory spa and wellness journeys, and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and Turkish heritage, all within a setting of unparalleled luxury.

Job Description

As Storekeeper, you will manage the goods and deliveries moving in and out of the hotel and ensure these deliveries reach the appropriate destinations and are logged according to Rixos’s purchasing and procurement standards.

Receive and forward all goods and deliveries in and out of the hotel to the correct point of contact / storage area.

Keep accurate recordings of all incoming and outgoing goods.

Place orders through the online procurement system.

Maintain exclusive control over central stores of the hotel with respect to issue releases, control over deliveries and hotel stock counts.

Adhere to all Health and Safety procedures particularly relating to food and beverage items.

Assist and support Team Members, Managers and the wider Food & Beverage Department in a team environment.

Inventory and stock taking of various stores.

Recipe costing of new menus and suggest sale prices.

Update existing recipe costing with current purchase prices.

Update the Opera system with new beverage recipes in the micros interface.

Verify spoilage reports and approve beverage issues from outlets.

Approve steward sale issues and approve operating equipment issues.

Spot inventories in outlets at least once a month.

Perform yield test of meat, fish and juices.

Check all Food & Beverage checks with KOTs and make quarterly, half yearly and yearly Food & Beverage revenues and cost analysis.

Market survey of food products especially fruits and vegetables.

Advise all concerned and raise alarms when expenses and cost are high and not in line with revenues generated.

Qualifications Bachelor in Finance or degree in vocational hospitality. 5-6 years experience in a 4-5 star hotel.

Seniority level Mid-Senior level

Employment type Full-time

Job function Management and Manufacturing

Industry : Hospitality

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