Warehouse Manager

apartmentJuan Carlo-The Caterer, Incorporated placeBatangas scheduleFull-time calendar_month4/22/26

Job Summary:

The Catering Warehouse Manager is responsible for overseeing the storage, inventory, and distribution of all food, beverages, equipment, and supplies required for catering operations. This role ensures efficient stock control, proper handling of goods, and timely dispatch to support seamless event execution while maintaining cost efficiency and quality standards.

Key Responsibilities:

Inventory & Stock Management

Maintain accurate inventory levels of food, beverages, and catering supplies
Implement FIFO (First In, First Out) and proper stock rotation

Conduct regular physical inventory counts and reconcile discrepancies

Monitor stock usage and coordinate replenishment with Purchasing

Warehouse Operations

Oversee receiving, storage, and issuance of all items

Ensure proper handling and storage conditions (temperature, hygiene, safety)
Maintain cleanliness and organization of the warehouse
Implement standard operating procedures (SOPs) for warehouse activities

Logistics & Distribution

Coordinate timely preparation and dispatch of items for catering events
Ensure completeness and accuracy of event requisitions
Work closely with kitchen, banquet, and operations teams

Cost Control & Reporting

Monitor wastage, spoilage, and stock variances
Prepare inventory and usage reports for management
Support cost control initiatives and budget compliance

Team Management

Supervise warehouse staff, helpers, and inventory clerks
Train team members on proper handling, safety, and procedures
Schedule shifts and ensure adequate manpower coverage

Compliance & Safety

Ensure compliance with food safety standards (e.g., HACCP)
Enforce health, safety, and sanitation regulations

Maintain proper documentation and audit readiness

Qualifications:

Bachelor’s degree in Hospitality Management, Logistics, or related field

3–5 years experience in warehouse or inventory management (preferably in catering, F&B, or hospitality)

Strong knowledge of inventory systems and stock control
Familiarity with food safety standards and storage requirements
Good leadership and organizational skills
Proficient in MS Excel or inventory software

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