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Automatically translated from French. View the original offer
The position RMO is recruiting for one of its clients in the hospitality industry, a stock manager.
Optimization and Monitoring of Stock Levels Monitor in real time the stock levels of different product categories (food, beverages, cleaning products, linens, supplies), set alert and replenishment thresholds, and anticipate needs related to hotel occupancy rates to avoid any breakage. Reception Management and Quality Control Supervise and control the delivery of goods by suppliers, check the conformity of orders with delivery orders (quantity, quality, DLC/DLUO, temperature for perishable foodstuffs) and ensure compliance with hygiene and food safety standards (HACCP). Organization and realization of inventories Plan, coordinate and execute periodic and rotating inventories within different departments, analyze the gaps between theoretical and physical stocks, identify the sources of markdown (breakage, losses, errors) and propose corrective actions. Controlling the Traceability and Storage of Reserves Ensure full traceability of goods flows from receipt to delivery to user services, ensure rigorous application of stock rotation rules (FIFO method) and optimize the organization of storage areas and economates. Reporting and Supplier Relationship Management Develop and track key performance indicators (KPIs) for inventory management (rotation rate, dormant stock value, loss rate), collaborate with the procurement department to monitor supplier disputes, and produce regular dashboards for management.
CANDIDATE PROFILE
Holder of a Bac+2/3 in Logistics, Supply Chain, Hotel Management, or equivalent, you have specialized training in inventory and supply management.
A successful experience of at least 2 to 3 years in a similar position, ideally acquired within hotel establishments, large-scale catering structures or the distribution sector. Skills: Technical skills: Mastery of warehouse management and commissary techniques, perfect knowledge of hygiene and safety standards (HACCP), and excellent numerical ease. Personal qualities:
Rigor, organizational skills, integrity, responsiveness, methodical spirit and excellent interpersonal skills to collaborate with the different departments. Software and tools: Mastery of integrated management software (ERP), hotel management software (PMS) and Office Pack (especially Excel Advanced). Languages: Perfect command of French (oral and written).
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