Key Responsibilities:

• Monitor beverage inventory levels, including alcoholic and non-alcoholic beverages, syrups, garnishes, and other related supplies.
• Receive beverage deliveries, verify accuracy of orders, and ensure proper storage of products. Coordinate with suppliers to schedule deliveries and replenish stock as needed.
• Implement FIFO (First In, First Out) and FEFO (First Expired, First Out) principles to ensure older stock is utilized first, minimizing waste and maintaining product freshness.
• Conduct regular physical stock counts and reconcile inventory records with actual stock on hand. Investigate and resolve discrepancies, documenting any variances and taking corrective actions as necessary.
• Generate inventory reports detailing stock levels, consumption trends, and any issues or concerns related to inventory management. Provide insights and recommendations to management for improving efficiency and controlling costs.
• Monitor the quality and condition of beverage products, ensuring adherence to standards for freshness, hygiene, and safety. Identify and address any issues with product quality or integrity.
• Maintain organized storage areas for beverage inventory, following proper storage guidelines to prevent damage or spoilage. Ensure compliance with health and safety regulations regarding storage and handling of beverages.
• Collaborate with the Beverage Manager, Purchasing Department, and other relevant stakeholders to coordinate inventory needs, resolve supply chain issues, and facilitate effective communication across departments.
• Train beverage service staff on proper inventory management procedures, including handling, storage, and recording of inventory transactions. Ensure compliance with company policies and procedures, as well as regulatory requirements related to beverage inventory management.

Qualifications and Skills:

• Previous experience in inventory management, preferably in a beverage or hospitality setting.
• Strong attention to detail and accuracy in record-keeping.
• Excellent organizational and time management skills.
• Proficiency in inventory management software and Microsoft Excel.
• Ability to work independently as well as part of a team.
• Knowledge of beverage products, including types, brands, and packaging.
• Understanding of FIFO and FEFO principles, as well as inventory control best practices.
• Indoor work environment, often in storage areas or back-of-house facilities.
• May involve lifting, carrying, and moving heavy objects, such as cases of beverages.
• Work hours may vary based on business needs, including evenings, weekends, and holidays.
• Interaction with suppliers and delivery personnel may be required.

Welfares

• Competitive Salary
• Service Charge
• Vacation: 6 days paid leave per year (pro-rata). 
• Public Holiday: 15 days paid leave per year (pro-rata).
• Birthday Holiday
• Maternity Leave
• Social Security
• Meal Allowance
• Funeral Support
• Training and Development Programs
• Employee Recognition Programs
• Employee Discounts and Perks
• Annual staff party and relationship building activities.

General work information

• Place of Employment: KUDO Hotel and Beach Club
• Working hours: 6 days a week/ 48 hrs. per week and earlier or later as needed.
• Day off as detailed below:
  • Low season (May – October): 6 days a month.
  • High season (November – April): 4 days a month.

For more information, please contact

• K.Nathakamol (Director of Human Resources)
• Tel : +66 95 286 6986
• Email : hr@phuketbaygroup.com