ISHANKA VIDHANAGAMAGE

• Inventory management: The Inventory Controller is responsible for overseeing and managing the company's food inventory. This includes maintaining accurate inventory records, tracking stock levels, and ensuring optimal inventory turnover.
• Demand forecasting: The Inventory Controller analyzes market trends, customer demand, and historical data to forecast future inventory needs. They collaborate with sales and procurement teams to ensure sufficient stock levels while minimizing excess inventory or stockouts.
• Procurement coordination: The Inventory Controller works closely with the procurement team to ensure timely and efficient procurement of food products. They provide input on inventory needs, monitor supplier performance, and assist in negotiating favorable terms and pricing agreements.
• Warehouse organization: The Inventory Controller ensures the proper organization and layout of the warehouse or storage facility. They establish efficient storage systems, implement inventory labeling and tracking mechanisms, and optimize space utilization to facilitate easy access and retrieval of food products.
• Inventory audits and reconciliations: The Inventory Controller conducts regular audits and reconciliations to verify the accuracy of inventory records. They physically count and compare stock on hand with the recorded inventory, investigate discrepancies, and take corrective actions when necessary.
• Inventory optimization: The Inventory Controller identifies opportunities to optimize inventory levels and reduce carrying costs. They analyze sales patterns, product shelf life, and market demand to determine the optimal reorder points, safety stock levels, and inventory replenishment strategies.
• Supplier relationship management: The Inventory Controller maintains strong relationships with food suppliers. They communicate effectively, address any issues related to quality, delivery, or pricing, and seek opportunities to collaborate on supply chain optimization.
• Reporting and analysis: The Inventory Controller prepares regular reports on inventory levels, turnover rates, and stock availability. They provide insights and analysis to management, highlighting key trends, risks, and opportunities for improvement in inventory management processes.
• Compliance and quality control: The Inventory Controller ensures compliance with food safety and regulatory requirements. They collaborate with quality control and food safety teams to implement proper storage practices, monitor expiration dates, and prevent any quality-related issues with food products.
• Continuous improvement: The Inventory Controller actively seeks opportunities to improve inventory management processes and systems. They stay updated on industry best practices, technological advancements, and supply chain innovations to enhance efficiency and accuracy in inventory control.

Overall, the role of an Inventory Controller in a food distribution or import-export company involves effectively managing inventory, forecasting demand, optimizing stock levels, and ensuring compliance with quality and regulatory standards. Their efforts contribute to efficient operations, customer satisfaction, and profitability in the food supply chain.

• Financial analysis: The cost control clerk conducts detailed financial analysis to track and monitor expenses, identify cost-saving opportunities, and ensure compliance with budgetary guidelines. They analyze financial data, such as invoices, receipts, and purchase orders, to identify trends, discrepancies, and areas for improvement.
• Budgeting and forecasting: The cost control clerk plays a vital role in the budgeting process by assisting in the preparation and monitoring of budgets for various departments. They provide accurate financial data and analysis to support effective budget planning and forecasting.
• Expense tracking and control: The cost control clerk closely monitors and controls expenses throughout the hotel. They track expenditures, compare them against budgeted amounts, and identify areas of overspending or potential cost overruns. They collaborate with department heads and managers to implement cost-saving measures and recommend strategies for expense reduction.
• Inventory management: The cost control clerk may be responsible for overseeing inventory management processes, including tracking and reconciling inventory levels, conducting physical inventory counts, and analyzing inventory usage and turnover rates. They work closely with procurement and operations departments to optimize inventory levels and minimize waste.
• Vendor and supplier management: The cost control clerk plays a role in managing relationships with vendors and suppliers to ensure competitive pricing, favorable terms, and timely delivery of goods and services. They may negotiate contracts, review pricing agreements, and assess supplier performance to ensure cost-effective procurement practices.
• Reporting and documentation: The cost control clerk prepares and maintains accurate financial reports, expense reports, and other documentation related to cost control activities. They present financial information in a clear and concise manner, enabling effective communication with management and stakeholders.
• Compliance and internal controls: The cost control clerk ensures compliance with internal control procedures and financial regulations. They assist in internal and external audits, providing relevant financial data and documentation, and implementing controls to prevent fraud, errors, or misuse of funds.
• Continuous improvement: The cost control clerk actively seeks opportunities for process improvement and efficiency in cost control procedures. They stay updated on industry trends, technological advancements, and best practices to enhance cost control strategies within the hotel.

Overall, the role of a hotel cost control clerk is to monitor, analyze, and manage financial aspects of the hotel's operations, with a focus on optimizing costs, ensuring financial discipline, and supporting overall financial performance.

* Receiving and inspecting deliveries: The receiving clerk is responsible for accepting and inspecting incoming shipments of goods and supplies. They carefully check the quantity, quality, and condition of items against purchase orders or invoices.

* Documentation and record-keeping: The clerk accurately documents and records all incoming deliveries, including item descriptions, quantities, and any discrepancies or damages. This information is crucial for inventory management and resolving potential issues with suppliers.

* Inventory management: The receiving clerk plays a vital role in maintaining accurate inventory levels. They update inventory records, track stock movement, and notify relevant departments or managers of any shortages or excesses.

* Communication and coordination: The clerk works closely with various departments, such as procurement, accounting, and operations, to ensure efficient and smooth delivery processes. They communicate with suppliers regarding delivery schedules and coordinate with internal stakeholders to ensure proper distribution of goods.

* Quality control: The receiving clerk conducts quality checks on incoming items to ensure they meet the hotel's standards and specifications. They report any substandard or damaged items to the appropriate department for resolution.

* Compliance with regulations and procedures: The clerk adheres to established protocols, including health and safety regulations, food handling guidelines, and storage procedures. They also ensure compliance with legal requirements, such as verifying proper documentation for controlled substances or hazardous materials.

* Returns and exchanges: If there are discrepancies or issues with delivered items, the receiving clerk facilitates the process of returning or exchanging goods with suppliers, ensuring proper documentation and resolution.

Overall, the hotel receiving clerk plays a crucial role in managing the flow of goods, maintaining inventory accuracy, and ensuring the quality and efficiency of the hotel's procurement processes.

• Inventory management: The storekeeper is responsible for effectively managing and controlling the hotel's inventory of goods and supplies. This includes receiving, storing, and issuing items as needed, while maintaining accurate records and ensuring proper stock levels.
• Stock replenishment: The storekeeper monitors inventory levels and initiates the process of replenishing stock when necessary. This involves coordinating with suppliers, placing orders, and tracking deliveries to ensure timely availability of items.
• Storage and organization: The storekeeper is in charge of maintaining a well-organized and efficient storage system for all items. They categorize, label, and arrange inventory in a manner that allows easy access and minimizes the risk of damage or loss.
• Quality control: The storekeeper conducts regular quality checks on received items to ensure they meet the hotel's standards. They inspect goods for freshness, expiration dates, and overall condition, and promptly report any issues to the appropriate department. Quality control: The storekeeper conducts regular quality checks on received items to ensure they meet the hotel's standards. They inspect goods for freshness, expiration dates, and overall condition, and promptly report any issues to the appropriate department.
• Documentation and record-keeping: Accurate documentation is essential in the role of a storekeeper. They maintain detailed records of inventory transactions, including receipts, issuances, and returns. These records help with inventory reconciliation, financial reporting, and identifying trends or discrepancies.
• Internal distribution: The storekeeper coordinates the distribution of goods and supplies to various departments within the hotel. They ensure that items are properly issued, tracked, and accounted for, while also maintaining proper control measures to prevent unauthorized access or misuse.
• Communication and coordination: Effective communication is key for a storekeeper. They liaise with different departments, such as procurement, housekeeping, and food and beverage, to understand their needs and fulfill their inventory requirements. They also communicate with suppliers regarding orders, deliveries, and any issues that may arise.
• Cost control: The storekeeper contributes to cost control efforts by closely monitoring inventory levels, minimizing waste, and implementing efficient storage and inventory management practices. They help optimize the utilization of resources and prevent overstocking or stockouts.

Overall, the hotel storekeeper plays a vital role in maintaining organized inventory operations, ensuring timely availability of goods, and supporting the smooth functioning of various hotel departments.

• Sanitation and cleanliness: The kitchen steward is responsible for maintaining high standards of cleanliness and sanitation in the kitchen area. They ensure that all surfaces, utensils, and equipment are properly cleaned, sanitized, and organized to meet food safety regulations.
• Dishwashing and equipment maintenance: The steward handles the washing, rinsing, and drying of dishes, utensils, and kitchen equipment. They operate dishwashing machines, monitor water temperature and chemical levels, and ensure proper maintenance of equipment to keep it in good working condition.
• Waste management: The steward handles the proper disposal of food waste and other kitchen trash. They segregate recyclable materials, empty garbage bins regularly, and maintain cleanliness in waste storage areas.
• Inventory control: The steward assists with inventory control by monitoring and restocking supplies such as cleaning chemicals, dishware, utensils, and kitchen consumables. They notify supervisors when supplies are running low to ensure uninterrupted kitchen operations.
• Assistance to kitchen staff: The steward provides support to kitchen staff as needed. This may include assisting with food preparation, organizing storage areas, receiving deliveries, and maintaining inventory records.
• Safety and hygiene practices: The steward follows safety and hygiene protocols to ensure a safe working environment for both themselves and other kitchen staff. They wear appropriate protective gear, adhere to safety guidelines, and report any potential hazards or incidents to supervisors.
• Teamwork and communication: The steward works as part of a team, collaborating with chefs, cooks, and other kitchen staff to maintain efficient operations. They communicate effectively, follow instructions, and assist with any tasks necessary to ensure smooth kitchen functioning.
• Efficiency and time management: The steward is expected to work efficiently and manage their time effectively to complete tasks promptly. They prioritize tasks, multitask when necessary, and maintain a proactive approach to keep the kitchen area clean and organized at all times.
• Overall, the role of a hotel kitchen steward is crucial in maintaining cleanliness, hygiene, and organization in the kitchen area. Their efforts contribute to the smooth functioning of the kitchen and support the overall culinary operations of the hotel.