وظيفة مدير مراقبة المخازن والتكاليف شاغرة لدى Chennai Darbar Restaurants في مكة

Company: Chennai Darbar Restaurant

Location: Jeddah, Saudi Arabia

Department: Operations / Finance & Cost Control

Industry: Restaurant / Hospitality / F&B

Employment Type: Full-Time

Chennai Darbar Restaurant is looking for a highly organized, analytical and detail-oriented Store & Cost Control Manager to take responsibility for inventory control, stock management, purchasing audits, food-cost monitoring, supplier management and cost-saving initiatives across the restaurant.

This is not a conventional storekeeper position. The successful candidate will be responsible for controlling the complete flow of inventory - from purchasing and receiving through storage, kitchen usage and final consumption - and identifying discrepancies, wastage and opportunities to reduce costs.

The role will work closely with Management, Purchasing, Kitchen, Finance and Front of House teams.

• Audit all purchases against purchase orders, invoices and quantities actually received.
• Verify quantities, units, specifications and quality of incoming products.
• Identify discrepancies between ordered, invoiced and received quantities.
• Monitor receiving practices and ensure proper documentation.
• Investigate purchasing and receiving discrepancies and report them to management.
• Monitor unusual purchasing patterns and price increases.

• Maintain an accurate master inventory list covering all food, beverage, packaging, cleaning and operational items.
• Maintain stock levels, units of measurement, pack sizes and storage locations.
• Monitor stock movement between receiving, stores, kitchen and other departments.
• Conduct regular physical stock counts and reconciliations.
• Ensure inventory records accurately reflect actual physical stock.
• Identify slow-moving, excess, damaged, expired and obsolete stock.

• Maintain a comprehensive and continuously updated ingredient price index.
• Track historical purchase prices for all major ingredients.
• Compare current prices against previous purchases.
• Identify significant price increases and decreases.
• Benchmark supplier pricing for identical or equivalent products.
• Highlight opportunities for price negotiation and alternative sourcing.

• Maintain accurate inventory and purchasing data in Supy.
• Feed purchasing, stock and usage information into Supy on a daily basis.
• Ensure ingredient costs and product prices are updated whenever supplier prices change.
• Maintain accurate recipe and ingredient costing information.
• Review Supy reports regularly and identify abnormal variances.
• Ensure all required cost-control data is complete, accurate and up to date.

• Monitor actual food consumption against theoretical consumption.
• Compare recipe-based theoretical usage with actual stock usage.
• Analyze food-cost variances and investigate their causes.
• Identify over-portioning, excessive preparation, wastage, spoilage and other sources of food-cost leakage.
• Work with the Executive Chef and kitchen management to correct usage variances.
• Monitor staff meals, complimentary items and other non-sales consumption where applicable.

Prepare clear and actionable reports covering:

Weekly

• Stock usage
• Purchase quantities
• Purchase price changes
• Actual vs. theoretical consumption
• Food-cost variance
• Wastage
• Expiring/expired products
• Supplier price comparisons
• Critical stock shortages
• Identified cost-saving opportunities

Monthly

• Complete inventory valuation
• Food-cost analysis
• Actual vs. theoretical food consumption
• Purchase price index
• Supplier performance
• Wastage and expiry analysis
• Major stock variances
• Cost-saving results
• Recommendations to management

• Establish practical cost-saving methodologies for both Kitchen and Front of House.
• Identify areas of unnecessary expenditure and wastage.
• Analyze high-cost ingredients and high-variance products.
• Recommend alternative ingredients or products where appropriate without compromising quality.
• Improve portion-control practices.
• Reduce spoilage and expiry losses.
• Monitor the financial impact of implemented cost-saving measures.
• Present measurable savings and recommendations to management.

• Maintain an updated database of all suppliers.
• Maintain contact details for suppliers and sales representatives.
• Identify alternative suppliers for all major ingredients and operational products.
• Obtain and compare quotations from different suppliers.
• Benchmark prices, quality, availability, payment terms and delivery reliability.
• Establish backup suppliers for critical products.
• Assist management with supplier negotiations.
• Monitor supplier performance and recurring delivery or quality issues.

• Implement and strictly enforce FIFO (First In, First Out) across all store rooms.
• Ensure newly received stock is correctly positioned behind existing stock.
• Monitor receiving dates and expiry dates.
• Conduct regular expiry checks.
• Ensure products approaching expiry are identified and appropriately actioned.
• Prevent unnecessary product expiry, spoilage and stock losses.

• Maintain clean, organized and clearly labelled store rooms.
• Establish designated storage locations for all products.
• Ensure products are properly arranged and easily accessible.
• Maintain appropriate shelving and storage practices.
• Ensure food, chemicals, packaging and other materials are appropriately separated.
• Maintain proper housekeeping and safe access within all storage areas.
• Implement standardized storage procedures across all store rooms.

• Ensure storage practices comply with applicable Saudi Baladiya requirements and food-safety regulations.
• Monitor chilled and frozen storage temperatures.
• Ensure appropriate segregation of raw materials, prepared products and chemicals.
• Monitor expiry dates and product labeling.
• Ensure proper food-storage procedures are consistently followed.
• Immediately report storage or food-safety violations to management.
• Support management during inspections and corrective actions.

The Store & Cost Control Manager will be measured on:

• Inventory accuracy
• Actual vs. theoretical food-cost variance
• Stock variance
• Purchase price variance
• Food wastage and expiry
• Inventory turnover
• Supplier price savings
• Cost-saving achieved
• Stock-out frequency
• FIFO compliance
• Store-room organization
• Accuracy and timeliness of Supy data
• Compliance with storage and food-safety requirements

• Bachelor’s degree or diploma in Accounting, Finance, Supply Chain, Inventory Management, Hospitality Management, or a related field preferred.
• 3+ years of relevant experience in restaurant, hotel, catering or F&B inventory/cost control.
• Strong understanding of restaurant food cost and inventory management.
• Experience with purchasing and supplier management.
• Experience with physical stock counting and reconciliation.
• Strong Excel / Google Sheets skills.
• Experience with restaurant inventory or ERP systems.
• Supy experience is highly preferred.
• Knowledge of FIFO, food storage and food-safety requirements.
• Strong analytical and problem-solving skills.
• Good written and verbal communication skills.
• Ability to work closely with chefs, purchasing, finance and management.