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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