Beverage Custodian – F&B Inventory Control
At Radisson Hotel Group, we believe that every detail matters in creating memorable guest experiences.
We are looking for an organized, detail-oriented and reliable Beverage Custodian to join our Food & Beverage team.
In this role, you will take ownership of beverage inventory for Meetings & Events (M&E), ensure accurate stock control and manage inventory transfers across our F&B outlets in both hotels.
Interested then why not say Yes I Can! as we are looking for passionate people just like you!
What You'll Be Doing
Manage beverage and consumable stock for Meetings & Events, including receiving, storage, issuing, returns and inventory reconciliation.
Ensure timely beverage preparation and distribution for conferences, banquets and other events.
Monitor beverage consumption, maintain accurate records and support correct event billing.
Process and control inventory transfers between restaurants, bars, kitchens, M&E and storage areas using Materials Control (MC).
Perform regular stock counts, investigate discrepancies and ensure accurate inventory records.
Prepare stock, consumption and inventory transfer reports in collaboration with the Cost Control team.
Maintain proper stock rotation (FIFO/FEFO), storage conditions and compliance with HACCP and hygiene standards.
Work closely with F&B Operations, Purchasing, Receiving and Cost Control to ensure smooth daily operations.
What We're Looking For
+ 2 years of experience in inventory management, stock control, beverage operations or Food & Beverage, preferably within hospitality.
Experience with Materials Control (MC) or a similar inventory management system is required.
Good knowledge of inventory procedures, stock reconciliation and FIFO/FEFO principles.
Strong numerical skills, attention to detail and proficiency in Microsoft Excel.
Good organizational and time-management skills, with the ability to handle multiple priorities.
A responsible, trustworthy and proactive approach to work.
Good communication skills and ability to collaborate across departments.
Good command of English.
Flexibility to work evenings, weekends or public holidays depending on operational needs.
High school diploma required; hospitality-related qualifications or HACCP certification are an advantage.
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