Jobs at FoodCourt

Job Summary:

• The Operations Officer supports the day-to-day running of restaurant operations to ensure seamless service delivery, efficient resource utilization, and compliance with quality and safety standards.
• This role involves coordination across departments—kitchen, service, inventory, and maintenance—to drive operational efficiency, customer satisfaction, and business growth. The Operations Officer plays a key role in translating strategy into daily execution on the ground.

Key Responsibilities:

Daily Restaurant Operations:

• Supervise and support front-of-house (FOH) and back-of-house (BOH) teams during service hours.
• Ensure smooth flow of operations during opening, peak periods, and closing.
• Monitor food preparation, order turnaround time, cleanliness, and service quality.
• Resolve guest complaints promptly and professionally.

Staff Coordination & Support:

• Assist in organizing staff rosters and shift allocations.
• Ensure team adherence to standard operating procedures (SOPs), hygiene, and dress code.
• Coordinate staff briefings, pre-shift meetings, and post-shift reviews as needed.
• Support onboarding and on-the-job training for new staff.

Inventory & Supply Oversight:

• Collaborate with the Inventory Officer to ensure stock levels meet operational needs.
• Track and report wastage or misuse of inventory items.
• Verify proper storage and handling of stock to minimize spoilage.

Facility & Equipment Monitoring:

• Inspect the premises regularly to ensure cleanliness, safety, and proper functioning of facilities.
• Report equipment faults and follow up on repairs or replacements.
• Ensure compliance with environmental health and safety regulations.

Documentation & Reporting:

• Maintain daily operational logs and shift handover notes.
• Generate basic reports on sales trends, customer feedback, and staff performance.
• Support audits, inspections, and management reviews with relevant documentation.

Cost & Efficiency Control:

• Recommend process improvements to reduce operational costs.
• Identify and minimize bottlenecks in kitchen or service operations.
• Monitor energy, water, and consumable usage to ensure efficiency.

Customer Experience:

• Ensure excellent guest service standards are maintained at all times.
• Monitor table turnover, wait times, and dining experience.
• Act as a floor liaison during busy hours to support guest relations.

Required Qualifications and Experience:

• OND/HND/B.Sc. in Hospitality Management, Business Administration, or related field.
• 2+ years in an operational role within a restaurant, café, hotel, or quick service outlet.
• Strong leadership and organizational skills
• Excellent communication and interpersonal abilities
• Attention to detail and proactive problem-solving
• Ability to manage pressure and multitask effectively
• Basic understanding of health and food safety regulations
• Customer service orientation with a hands-on attitude

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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

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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.