Job Summary: Responsible for receiving, storing, controlling, and properly distributing all supplies and materials used in restaurant operations. Strategically manages inventory control to ensure efficient supply of the kitchen, bar, and dining area, guaranteeing product quality, shelf life, and traceability across the network. Key Responsibilities: * Receive goods from suppliers, verifying invoices, product quality, quantity, and integrity; * Reject deliveries that do not comply with contractual terms and promptly notify the manager; * Store products according to sanitary and technical standards (temperature, categorization, expiration dates, etc.); * Track inventory inflows and outflows in systems or spreadsheets, maintaining up-to-date and traceable records; * Organize the warehouse and cold rooms to ensure accessibility, cleanliness, and categorization by type of supply; * Conduct periodic stocktaking and assist in preventing losses, waste, and expired items; Respond promptly to kitchen and bar requisitions, accurately picking requested items; * Inform leadership about restocking needs, stockout risks, and non-conformities in deliveries; * Comply with and uphold food safety, hygiene, and quality control standards. Requirements: * Experience in restaurant, hotel, or other high-inventory-control establishments; * Knowledge of shelf-life management, storage of perishables, and good food handling practices; * Strong organizational skills, attention to detail, and an analytical mindset; * ERP or spreadsheet-based inventory system experience preferred; Availability to work rotating shifts, including weekends. Employment Type: Full-time CLT Salary: R$1,518.00 – R$2,100.00 per month Benefits: * Meal allowance * Transportation allowance Work Location: On-site