Inventory Officer at FoodCourt

Job Summary:

• The Inventory Officer is responsible for overseeing the restaurant’s entire inventory management process, including planning, stock control, reporting, forecasting, and compliance. This role ensures optimal inventory levels are maintained to support uninterrupted restaurant operations, cost efficiency, and product availability. The Inventory Officer serves as a key link between procurement, kitchen, service, and finance teams.

Key Responsibilities:

Inventory Planning & Monitoring:

• Maintain and update accurate stock records in the inventory management system.
• Monitor daily stock movement and usage trends across all departments.
• Plan inventory levels in line with consumption rates, special events, and business forecasts.
• Schedule and conduct daily, weekly, and monthly stock counts and reconciliations.

Stock Receiving & Verification:

• Supervise or personally verify deliveries against purchase orders and supplier invoices.
• Ensure quality, quantity, and expiration dates of received items meet required standards.
• Coordinate with suppliers to resolve delivery errors, damage claims, or shortages.

Stock Control & Optimization:

• Implement FIFO/FEFO methods to minimize spoilage and ensure proper rotation.
• Identify slow-moving, obsolete, or excess stock and escalate for management action.
• Work with procurement to optimize ordering cycles and avoid overstocking or shortages.
• Investigate inventory discrepancies and prepare variance reports with corrective actions.

Reporting & Documentation:

• Generate and submit regular inventory reports (e.g., stock status, usage, wastage, reorder levels).
• Maintain well-documented records of stock issuance, adjustments, and transfers.
• Track inventory KPIs, including stock turnover rate, variance percentage, and waste rate.

Compliance & Safety:

• Ensure all inventory operations adhere to food safety, hygiene, and health regulations.
• Maintain cleanliness and organization of storage rooms, freezers, and dry stores.
• Support internal and external audits with timely and accurate data.

Team Coordination:

• Train and supervise Inventory Attendants or Store Assistants where applicable.
• Liaise with the kitchen, service, and finance teams to ensure alignment on inventory needs and processes.
• Coordinate inventory support during peak periods, special functions, or events.

Requirements:

• OND/HND/B.Sc. in Business Administration, Logistics, Hospitality Management, or related field.
• Minimum 2–3 years in inventory or storekeeping roles in a foodservice, hospitality, or FMCG environment.
• Strong Excel skills; familiarity with inventory software 
• Excellent organizational and record-keeping abilities
• Analytical mindset with attention to detail
• Sound knowledge of inventory best practices
• Strong communication and teamwork skills
• Integrity and reliability in handling company assets
• Ability to work under pressure and meet reporting deadlines