Store Manager

Job Purpose

To manage the complete store operations of the bakery manufacturing factory, ensuring proper receipt, storage, inventory control and timely issuance of raw materials, packaging materials, finished goods and other consumables.

2. Key Responsibilities (KRA)

A. Inventory Management

• Maintain accurate stock records of all raw materials, packaging materials and finished goods.

• Monitor daily stock levels and ensure minimum and maximum stock requirements.

• Conduct regular physical stock verification and reconcile discrepancies.

• Maintain FIFO/FEFO practices for stock movement.

• Monitor expiry dates and prevent material wastage.

B. Material Receipt & Inspection

• Receive materials against approved purchase orders and invoices.

• Verify quantity, quality, batch numbers and expiry dates.

• Coordinate with the QC department for material quality approval.

• Prepare Goods Receipt Notes (GRN) and maintain proper inward records.

• Report shortages, damages and quality issues to the concerned departments.

C. Material Issuance & Production Coordination

• Issue raw materials to the production and kitchen departments against authorised requisitions.

• Ensure timely availability of ingredients such as flour, sugar, butter, cream, chocolate, fillings and other bakery materials.

• Maintain department-wise material consumption records.

• Coordinate with Production, Purchase, QC, Accounts and Dispatch departments.

D. Store Operations & Documentation

• Maintain stock registers, inward/outward registers and inventory reports.

• Ensure proper storage, labelling and identification of materials.

• Maintain batch-wise and item-wise stock records.

• Ensure proper housekeeping, hygiene and pest-control practices.

• Maintain temperature-controlled storage wherever required.

E. Purchase & Stock Control

• Identify low-stock and fast-moving items and raise timely purchase requirements.

• Coordinate with the Purchase Department for material replenishment.

• Monitor slow-moving, non-moving and obsolete stock.

• Control material wastage, pilferage and unnecessary consumption.

F. Team Management

• Supervise storekeepers, helpers and other store staff.

• Allocate daily responsibilities and monitor team performance.

• Ensure discipline, safety and proper work practices within the store.

• Train team members on inventory management and documentation.

3. Key Performance Indicators (KPI)

1. Inventory accuracy and stock reconciliation.

2. Zero production stoppage due to material unavailability.

3. Minimum material wastage and expiry losses.

4. Timely inward and outward material entries.

5. Proper FIFO/FEFO implementation.

6. Timely submission of daily and monthly stock reports.

7. Proper documentation and audit compliance.

8. Reduction in stock discrepancies and pilferage.

4. Required Qualifications & Skills

• Graduate & Knowledge in Store Management, Supply Chain & from bakery field.

• 3–5 years of experience in store and inventory management.

• Experience in bakery, food processing or manufacturing preferred.

• Knowledge of FIFO, FEFO, GRN and stock reconciliation.

• Good knowledge of Excel and inventory management software.

• Strong coordination, leadership and communication skills.

• Knowledge of food safety, hygiene and storage practices.

5. Important Reports

• Daily Stock Inward & Outward Report.

• Daily Raw Material Consumption Report.

• Minimum Stock / Reorder Level Report.

• Monthly Physical Stock Verification Report.

• Expiry & Near-Expiry Stock Report.

• Wastage and Damage Report.

• Slow-Moving & Non-Moving Inventory Report.

• It is a Full Time Manufacturing job for candidates with 3 - 5 years of experience.