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!

Responsibilities

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.

Requirements

+ 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.