Store Supervisor Holiday Inn Express Ahmedabad

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    "ShortDescriptionStr": "As a Stores Supervisor – you’ll make sure to supervise and manage the overall operations of Food Stores, Housekeeping (HK) Stores, and Engineering Stores, ensuring proper inventory control, storage standards, Cleaning quality/compliance, and timely issuance of materials as per hotel SOPs and brand standards.",
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    "ExternalDescriptionStr": "<p>Your day to day<br>Inventory Management<br>1.<br>Maintain accurate stock records of frozen food items, housekeeping supplies, and engineering materials.<br>2.<br>Ensure proper stock rotation (FIFO/FEFO) especially for frozen and perishable items.<br>3.<br>Conduct daily, weekly, and monthly physical stock verification.<br>4.<br>Ensure strict adherence to FSSAI norms and hotel SOPs<br>5.<br>Monitor freezer (-18°C), chiller (2–5°C), and hot holding temperatures<br>6.<br>Monitor par stock levels and raise timely purchase requisitions.<br>7.<br>Conduct internal audits and hygiene inspections.<br>8.<br>Avoid stock-outs and overstocking situations.</p><p>Frozen Food Store Management<br>1.<br>.Ensure proper stock rotation (FIFO/FEFO) especially for frozen and perishable items.<br>2.<br>Maintain temperature log records and hygiene standards.<br>3.<br>Check product quality, expiry dates, and packaging condition at the time of receiving.<br>4.<br>Coordinate with kitchen for smooth issuance and minimize wastage.<br>5.<br>Ensure compliance with food safety and HACCP guidelines.</p><p>&nbsp;</p><p>Housekeeping (HK) Store Management<br>1.<br>Maintain stock of linen, guest supplies, cleaning chemicals, and amenities.<br>2.<br>Housekeeping (HK) Store Management<br>3.<br>Ensure controlled issuance to avoid pilferage or misuse<br>4.<br>Track linen movement and maintain linen discard records.<br>5.<br>Monitor chemical usage and ensure safe storage.<br>Engineering Store Management<br>1.<br>Maintain inventory of spare parts, tools, paints, electrical and plumbing materials.<br>2.<br>Ensure proper tagging and tracking of high-value items<br>3.<br>Maintain minimum stock levels for critical spare parts.<br>4.<br>Coordinate with Chief Engineer for planned maintenance material requirements<br>Documentation &amp; Compliance<br>1.<br>&nbsp;</p><p>Documentation &amp; Compliance<br>1.<br>Maintain GRNs, DQ process, daily issue records, and stock ledgers<br>2.<br>Sharing weekly inventory records with corporate/cluster purchase team &amp; coordination<br>3.<br>Ensure all entries are updated in inventory management system.<br>4.<br>Assist during internal and external audits, Follow IHG brand standards and hotel SOPs.<br>5.<br>Maintain cleanliness and organization of all store areas.<br>6.<br>Daily submission of signed invoices to corporate/cluster purchase team<br>Team Coordination<br>1.<br>Supervise store assistants with KST &amp; F&amp;B Team when required<br>2.<br>Coordinate closely with Purchase, Kitchen, HK, and Engineering departments<br>3.<br>Train staff on proper storage and inventory procedures</p><p>&nbsp;</p><p>Key Skills &amp; Competencies<br>1.<br>Strong knowledge of inventory control procedures.<br>2.<br>Understanding of frozen food storage standards.<br>3.<br>Attention to detail and numerical accuracy.<br>4.<br>Knowledge of food safety and hygiene standards.<br>What we need from you<br>•<br>It’s a physical role and you’ll be on your feet most of the day, so fitness is important<br>•<br>Strength – with occasional lifting of items up to 50 pounds / 23 kilograms and or push/pulling heavy objects<br>•<br>You’ll might need to bend and kneel to complete some activities<br>•<br>Literacy skills - reading, writing and basic maths skills<br>•<br>Flexible attitude to shifts – you may need to work nights, weekends and/or holidays<br>Recommended Qualification<br>Minimum: Graduate in any discipline<br>Preferred: Bachelor’s degree / Diploma in Hotel Management / Hospitality Management or Graduation with Supply Chain / Inventory / Commerce background<br>Additional advantage:<br>Certification in Inventory Management / Stores / Materials Management<br>Basic knowledge of FSSAI / HACCP norms<br>Recommended Experience<br>Total Experience: 4–6 years<br>Relevant Experience: 2–3 years in stores / inventory / materials management within hospitality<br>Exposure to: F&amp;B stores (especially frozen/perishable items) Housekeeping &amp; engineering stores, Inventory systems, audits, GRNs, stock control</p>",
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