Inventory and Admin Officer

Responsibilities:

Inventory Management:

• Maintain accurate records of all food items, beverages, packaging materials, cleaning supplies and other restaurant stock.
• Receive and inspect deliveries, confirming quantities, quality, expiry dates and specifications against invoices and purchase orders.
• Record all stock received, issued, transferred, returned, damaged or disposed of.
• Conduct regular stock counts and reconcile physical balances with inventory records.
• Monitor stock levels and prepare timely purchase requisitions to prevent shortages or overstocking.
• Support supplier sourcing, quotation comparison, order follow-up and supplier performance monitoring.

Store and Cost Control:

• Ensure all stock items are properly arranged, labelled, stored and secured.
• Apply the First-In, First-Out and First-Expiry, First-Out methods when issuing stock.
• Issue stock only on approved requisitions and maintain proper records of all items released.
• Monitor food usage, wastage, spoilage, damages, expired items, complimentary meals and staff meals.
• Compare stock issued with production and sales records to identify unusual consumption or losses.
• Assist management in controlling food costs, reducing wastage and improving inventory turnover.

Administration and Reporting:

• Maintain organised physical and electronic records of invoices, delivery notes, purchase orders and stock documents.
• Prepare daily, weekly and monthly inventory, purchasing, wastage and stock variance reports.
• Analyse stock movement, supplier performance and consumption patterns and report significant findings to management.
• Maintain staff attendance, duty schedules, administrative records and office supplies where required.
• Work closely with the kitchen, finance, operations, suppliers and management to resolve stock and delivery issues.
• Support stock audits, internal controls and other administrative duties assigned by management.

Requirements:

• A minimum of an OND in Business Administration, Accounting, Supply Chain Management, Purchasing and Supply, Inventory Management or a related field.
• Previous experience in inventory management, storekeeping, procurement or administration.
• Experience in a restaurant, hotel, catering company, supermarket or hospitality business is an advantage.
• Good knowledge of inventory control, stock reconciliation and store management.
• Proficiency in Microsoft Excel, Microsoft Word and basic computer applications.
• Strong numerical, organisational, communication and record-keeping skills.
• High level of honesty, accuracy, accountability and confidentiality.
• Ability to work effectively in a fast-paced restaurant environment.
• Willingness to work flexible hours, including weekends and public holidays where required.
• Applicants should live close to the restaurant’s location, as proximity is essential.