Inventory Assistant at FoodCourt

Job Summary:

• The Inventory Attendant plays a critical role in ensuring the restaurant operates smoothly by managing the inventory of food, beverages, cleaning supplies, and kitchen equipment. This role involves receiving and verifying deliveries, maintaining stock levels, organizing storage spaces, and updating inventory records in line with food safety and operational standards. The Inventory Attendant will also support cost control initiatives by minimizing waste, reporting usage patterns, and ensuring accurate stockkeeping.

Key Duties and Responsibilities:

Stock Receiving & Verification:

• Receive all goods delivered to the restaurant (food items, beverages, kitchen supplies, etc.).
• Cross-check delivery items against purchase orders and invoices.
• Inspect received goods for quality, expiry dates, and damages.
• Reject and report any substandard or incorrect deliveries to the Inventory Manager.

Stock Management & Organization:

• Store inventory items in their proper locations (dry store, cold room, freezer, etc.).
• Clearly label items with dates, quantities, and relevant notes.
• Arrange inventory using FIFO (First-In, First-Out) to prevent spoilage and wastage.
• Ensure cold chain compliance for perishable items.

Inventory Tracking & Reporting:

• Maintain up-to-date records of all incoming and outgoing stock in inventory software or ledgers.
• Perform daily, weekly, and monthly physical stock counts and reconcile with system balances.
• Flag any discrepancies, shortages, or surpluses immediately to management.
• Assist in forecasting stock needs based on consumption trends and upcoming events.

Stock Requisition & Replenishment:

• Respond to stock requisitions from kitchen and service departments promptly and accurately.
• Prepare internal stock transfer notes for movement between storage areas or branches.
• Monitor stock levels and initiate timely restocking requests to avoid stock-outs or overstocking.

Hygiene & Compliance:

• Maintain clean and hygienic storage areas at all times.
• Adhere strictly to food safety and storage protocols (e.g., no expired items, proper segregation of raw and cooked items).
• Ensure items are stored at correct temperatures and humidity levels where applicable.

Coordination & Team Support:

• Work closely with procurement, kitchen, and service teams to ensure operational efficiency.
• Provide input during supplier evaluations and stock audits.
• Support inventory audits by internal and external teams and provide all necessary records.

Required Qualifications and Experience:

•  Minimum SSCE or OND in Business Administration, Hospitality Management, Logistics, or related field.
• At least 1–2 years of experience in an inventory control or storekeeping role, preferably within a restaurant, catering, or hotel environment.
• Knowledge of food categorization, storage, and handling procedures.
• Ability to perform basic calculations and maintain accurate records.