Receiving Manager

Introduction

The Receiving Manageris responsible for managing all inbound stock, ensuring accurate receiving, maintaining cold‑storage standards, and coordinating staff to support smooth warehouse operations.

• Develop and execute strategic plans to optimize operational efficiency and support to the business.
• Monitor and improve performance metrics, including order accuracy, turnaround time, and cost efficiency.
• Ensure compliance with SOPs, company policies, and hygiene standards across all warehouse activities.
• Lead disciplinary processes in line with company policy and HR guidance when necessary.
• Conduct regular performance reviews and implement corrective actions to address underperformance.
• Prepare and execute action plans for continuous improvement in productivity, quality, and safety.
• Manage attendance and absenteeism, reporting to HR and enforcing disciplinary measures where required.
• Facilitate daily MBU meetings, resolve issues promptly, and drive system improvements for efficiency.
• Ensure accurate reporting and record-keeping, providing timely analysis and actionable recommendations.
• Plan the receiving day (trucks, time slots, staff, equipment, etc).
• Allocate tasks and monitor progress at the receiving and fridge/freezer.
• Plan the daily receiving schedule based on expected deliveries and collection.
• Prepare the receiving the day before arrival: clear space, staging pallets and GRV books ready/all paperwork.

• Manage receiving processes in line with SOPs.
• Participate in decisions regarding the write-off of damaged or expired stock to minimize financial losses.
• Check delivery against the purchase order and invoice/GRV: item, code, quantity, unit, batch/lot and expiry date.
• Capture shortages, over-supply, or wrong items immediately and inform Procurement.
• Maintain a neat and organized receiving area, ensuring stock is stored correctly and FIFO principles are applied throughout.
• Ensure daily stock counts and quarterly stock takes are completed as per the 12-week schedule, counting all lines.
• Investigate and account for all stock shortages, implementing corrective actions immediately.
• Identify risks such as slow-moving lines, overstocked or damaged items, and participate in developing action plans with the team.

• Oversee returns:
  Goods returned must be signed by the customer, checked against the Goods Return form, verify reasons, quantities, and signed off by you.
• Quarantine returns until checked by QC/Procurement, do not mix with saleable stock, the same procedure to be followed with infested stock.
• Ensure goods return forms (credits from retail stores and wholesale invoices with returns are sent upstairs to Finance department, within 1 hour of receiving the goods.
• Continuously monitor and address damaged stock.
• Record credits/claims and move items to the correct area (rework, write off, or return to supplier).
• Ensure daily stock takes for cold storage areas (all fridges and freezers) are completed by the Team Leaders.
• Confirm keys for roll‑up doors and Coldstorage areas are locked away after hours in the designated area.

• Ensure accurate inventory/stock control and maintain optimal stock levels.
• Monitor continuous planning and arrangement of stock on shelving for general organization.
• Ensure stock is packed away promptly on correct shelves and refrigerated and frozen stock stored in appropriate areas.
• Always enforce proper stock rotation, oldest stock dispatched first and short shelf‑life items prioritized.
• Oversee stock takes as required, following the 12-week perpetual cycle.
• Ensure areas for stock take are well‑prepared, clean, and organized.
• Investigate and account for all stock shortages, implementing corrective actions immediately.
• Check physical stock levels and review problem items.
• Identify risks such as slow‑moving lines or overstocked items and report findings to the Data Analyst.
• Track and monitor stock movements consistently following FIFO.
• Keep records neat and factual (GRVs, temp logs, variance notes, claims).

• Take and record temperatures on arrival for chilled and frozen goods (Fridge 0–5°C;…