About this role
Company Description
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!
Job Description
What You'll Be Doing
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Manage beverage and consumable stock for Meetings & Events, including receiving, storage, issuing, returns and inventory reconciliation.
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Ensure timely beverage preparation and distribution for conferences, banquets and other events.
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Monitor beverage consumption, maintain accurate records and support correct event billing.
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Process and control inventory transfers between restaurants, bars, kitchens, M&E and storage areas using Materials Control (MC).
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Perform regular stock counts, investigate discrepancies and ensure accurate inventory records.
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Prepare stock, consumption and inventory transfer reports in collaboration with the Cost Control team.
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Maintain proper stock rotation (FIFO/FEFO), storage conditions and compliance with HACCP and hygiene standards.
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Work closely with F&B Operations, Purchasing, Receiving and Cost Control to ensure smooth daily operations.
Qualifications
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What We're Looking For
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- 2 years of experience in inventory management, stock control, beverage operations or Food & Beverage, preferably within hospitality.
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Experience with Materials Control (MC) or a similar inventory management system is required.
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Good knowledge of inventory procedures, stock reconciliation and FIFO/FEFO principles.
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Strong numerical skills, attention to detail and proficiency in Microsoft Excel.
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Good organizational and time-management skills, with the ability to handle multiple priorities.
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A responsible, trustworthy and proactive approach to work.
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Good communication skills and ability to collaborate across departments.
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Good command of English.
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Flexibility to work evenings, weekends or public holidays depending on operational needs.
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High school diploma required; hospitality-related qualifications or HACCP certification are an advantage.