retail store manager
M. H. Alshaya Company
Total des années d'expérience :14 years, 6 Mois
• Maintain the food cost.
• Perform counts and ensure all inventory is accounted for and reported according to company policy.
• Investigate and correct discrepancies in reported quantities and locations of all inventory.
• Assess inventory output on a daily, weekly, or monthly basis to identify trends in productivity.
• Perform process and system testing and track performance by area to locate and solve problems in data integrity, productivity, and efficiency.
• Train other employees in asset inventory management.
• Establish trusted relationships with suppliers to ensure quality service and cost-effective deals.
• Ensuring stores have enough stock.
• Making sure suppliers have enough stock to meet demand.
• Negotiate prices and terms with suppliers, vendors, or freight forwarders.
• Identify opportunities to reuse or recycle materials to minimize consumption of new materials, minimize waste, or to convert wastes to by-products.
• Identify wrong recipes on (GOLD).
• Supporting chefs to identify the variances for the recipes.
• receiving gods check the quantity and if it’s up to standard or not .
• ordering stock and maintain the stock on hand .
• booking invoices and wastage daily basis.
• input inventory quantity on Gold .
• checking delivery tracks if it’s up to standard or no, temperature / correct gods separated / clean .
• checking the price deference with any invoice .
• handling 3 stores Avenues & Marina @ supporting Bouchon bakery JBR Dubai .
• raising QIRD when find and delivery not up to standard.
Raising PDA & APL if any price different or new packaging size .
• checking the recipe if any deference and share it with the head chefs & executive chef.
• looks for high cost products and why its showing high cost share it with the head chefs & executive chef .
• weekly wastage report .
• weekly dashboard for inventory .
• excellent skills for using GOLD .
• weekly high cost report .
• following with brand management and supply chain for our products .
• doing the monthly, quarterly, yearly consumption.
• receiving gods check the quantity and if it’s up to standard or not .
• ordering stock and maintain the stock on hand .
• booking invoices and wastage daily basis.
• input inventory quantity on Gold .
• checking delivery tracks if it’s up to standard or no, temperature / correct gods separated / clean .
• checking the price deference with any invoice .
• Set up stations and collect all necessary supplies to
prepare menu for service
• Prepare a variety of foods; meat, seafood, poultry,
vegetable, and cold food items
• Arrange sauces and supplementary garnishes for
allocated station
• Cover, date and correctly store all bits and pieces and
food prep items
• Notify Chef in advance of likely shortages
• Serve menu items compliant with established standards
• Use food preparation tools in accordance with
manufactures instructions
• Close the kitchen correctly and follow the closing
checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times
• Keep the work area fresh all through the shift
• Make sure all storage areas are tidy and all products
are stored appropriately
• Constantly use safe and hygienic food handling practices
• Returns dirty food preparation utensils to the appropriate
areas
• Assist with all duties as assigned by Kitchen Manager
• Set up stations and collect all necessary supplies to
prepare menu for service
• Prepare a variety of foods; meat, seafood, poultry,
vegetable, and cold food items
• Arrange sauces and supplementary garnishes for
allocated station
• Cover, date and correctly store all bits and pieces and
food prep items
• Notify Chef in advance of likely shortages
• Serve menu items compliant with established standards
• Use food preparation tools in accordance with
manufactures instructions
• Close the kitchen correctly and follow the closing
checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times
• Keep the work area fresh all through the shift
• Make sure all storage areas are tidy and all products
are stored appropriately
• Constantly use safe and hygienic food handling practices
• Returns dirty food preparation utensils to the appropriate
areas
• Assist with all duties as assigned by Kitchen Manager
• Receive Mail and convert it to other parties.
• Registration of new suppliers, and their renewal.
• Search for suppliers in all areas in line with the needs of the company.
• Review of custody cash customs clearance.
• Contact companies and suppliers regarding late Orders .
• Work cards, check the products that the company on request.
• Prepare documents for shipments coming from outside Kuwait for customs clearance.
• Preparation of budget estimates for the department of stores in 2012.
• Internal correspondence.
• Fuel distribution workers at various company sites.
• Daily ration of fuel at various company sites through the tank drivers.
• Monitor the implementation of maintenance work contracted by the company with specialized companies.
• Account the quantities of fuel disbursed monthly and report it.
• Receipt of the billing company, petroleum, made to the fuel system to calculate the differences.
• The work of the monthly reports for financial Department .
• How to receive and store raw materials.
• The division of raw materials and classified into individual units (one person).
• Work and determine the monthly inventory items stagnant.
• Work Department of the preparations and the preparation of daily requirements of the restaurant.
• Work daily reports on what is within the Department of the preparations of both varieties, or for team work.