Warehousse Manager
ABC
Total des années d'expérience :12 years, 8 Mois
1) Overseeing the receipt and storage of incoming items.
2) Processing orders and planning the dispatching of products.
3) Monitoring space and tracking stock levels.
4) Setting aside storage areas for new stock.
5) Meeting productivity targets.
6) Maintaining automated storage and retrieval systems.
7) Organising the recruitment and training of staff, as well as monitoring staff performance and progress.
8) Ensuring security arrangements are in place.
9) Scheduling equipment maintenance and replacing when required.
10) Organising and ensuring the dispatch and delivery of goods.
11) Maintaining health and safety standards.
12) Managing timesheets.
13) Liaising with customers, suppliers and transport companies.
14) Responding to and dealing with customer communication by email and telephone.
15) Visiting customers to monitor the quality of service they are receiving.
16) Keeping stock control systems up to date and ensuring inventory accuracy.
17) Overseeing the planned maintenance of vehicles, machinery and equipment.
18) Motivating, organising and encouraging teamwork within the workforce to ensure productivity targets are met or exceeded.
1) Coordinate between warehouse and purchasing on all inventories movement
2) Plan and schedule correct timely delivery of materials.
3) Tracking inventory movement and update planner & purchaser when shortage occurs.
4) Control, monitoring and improving the day to day activities of the warehouse.
5) Ensure safe keeping and control accurately of good received and delivery.
6) Organizing and controlling the level of stock.
7) Prepare Daily Stock Report.
8) Constantly keep the store in an ordering manner clean and maintain safety & security.
9) Undertake other relevant task as directed by the manager.
10) Organising the recruitment and training of staff, as well as monitoring staff performance and progress.
11) Managing timesheets.
1) Taking responsibility for the business performance of the restaurant;
2) Preparing reports at the end of the shift/week, including staff control, food control and sales;
3) Creating and executing plans for department sales, profit and staff development;
4) Coordinating the entire operation of the restaurant during scheduled shifts;
5) Managing staff throughout their shift and providing them with feedback;
6) Responding to customer complaints;
7) Ensuring that all employees adhere to the company’s uniform standards;
8) Meeting and greeting customers and organizing table reservations;
9) Recruiting, training and motivating staff;
10) Maintaining high standards of quality control, hygiene, and health and safety;
11) Preparing cash drawers
12) Helping in any area of the restaurant when circumstances dictate.
1)Managing and motivating a team to increase sales and ensure efficiency.
2)Managing stock levels and making key decisions about stock control.
3)Following up on work results.
4)Recruiting staff and training new team members, including training and induction.
5)Filling the absence sheets and working hours of the staff.
6)Managing staff throughout their shift and providing them with feedback.
7)Discussing problems with staff or with clients.
8)Prepare Daily Stock Report.
9)Maintaining standards of health and safety, hygiene and security in the work environment.
10)Controlling the cash register.
11)Writing reports for senior managers.
12) Support clients in the implementation of recruitment objectives and policies.