Job Brief

We are looking for a highly organized and detail-oriented Inventory Officer to manage, track, and control the restaurant’s inventory, including food, beverages, packaging materials, and other consumables. The ideal candidate will ensure stock levels are accurately maintained, losses are minimized, and supplies are consistently available to support daily operations.

What you will be doing

• Maintain accurate inventory records using POS systems or manual documentation.
• Conduct regular physical stock counts (daily, weekly, monthly) and reconcile discrepancies with system records.
• Receive and inspect all incoming stock deliveries for accuracy, quantity, and quality.
• Monitor stock levels and initiate timely reorders to prevent stockouts or overstocking.
• Implement FIFO (First-In, First-Out) for effective stock rotation and waste reduction.
• Track shelf-life and expiry dates to ensure timely usage and minimal spoilage.
• Investigate and report stock variances, damages, and loss incidents.
• Collaborate with the kitchen and procurement teams to forecast inventory needs.
• Ensure proper storage and labeling of items across dry, cold, and freezer sections.
• Prepare and submit accurate inventory reports (daily/weekly/monthly) for management.

The ideal candidate

• Minimum of HND or Bachelor’s degree in a related field.
• 2–3 years of experience in inventory or stock control, preferably within the food service or hospitality industry.
• Strong working knowledge of inventory software (POS or ERP systems) and Microsoft Excel.
• Excellent numerical, analytical, and problem-solving skills.
• Keen attention to detail and the ability to work independently with minimal supervision.
• Understanding of food safety, storage best practices, and inventory principles such as FIFO and temperature control.

Note: only qualified candidates will be contacted