Inventory/Store Keeper

Responsibilities:

• Receive, inspect, and verify incoming stock of ingredients, packaging materials, and supplies for quality, quantity, and compliance with specifications.
• Maintain accurate inventory records, including stock levels, batch numbers, expiry dates, and storage locations.
• Manage stock rotation using FIFO (First-In-First-Out) or other appropriate inventory methods to minimize waste and ensure freshness.
• Track usage of ingredients and materials, coordinating with the kitchen and operations teams to forecast requirements.
• Conduct regular physical stock counts and reconcile with inventory records to identify discrepancies.
• Coordinate procurement requests and liaise with suppliers to ensure timely delivery of materials.
• Ensure proper storage of perishable and non-perishable items, maintaining hygiene, temperature control, and safety standards.
• Implement and maintain inventory management systems, processes, and documentation for efficiency and accuracy.
• Monitor and report on inventory KPIs such as stock levels, wastage, and replenishment cycles.
• Support cost control by minimizing waste, overstocking, and losses through effective inventory practices.
• Ensure compliance with all food safety regulations, workplace safety standards, and company policies.
• Other responsibilities as assigned by management.

Requirements:

• Bachelor's degree in Supply Chain Management, Logistics, Business Administration, Hospitality, or related field.
• Minimum of 2–4 years of experience in inventory management, preferably in food service, catering, hospitality, or retail environments.
• Experience with inventory control systems and basic accounting for stock tracking is preferred.
• Strong knowledge of inventory and stock management principles, including FIFO, and batch tracking.
• Understanding of food storage and handling standards, including temperature control and hygiene practices.
• Strong organizational, multitasking, and record-keeping abilities.
• Attention to detail and high level of accuracy in stock counts and documentation.
• Ability to forecast demand and coordinate with kitchen/operations teams.
• Strong problem-solving and analytical skills to identify and address stock discrepancies.
• Effective communication skills for coordinating with suppliers, operations, and management.
• Proactive and reliable, with the ability to work independently and maintain accountability.
• Strong organizational skills to manage multiple product lines, storage locations, and supplies.
• Adaptable and resilient under pressure, especially during peak order periods or events.
• Working knowledge of stock control methods such as FIFO, batch tracking, and expiry date management.
• Understanding of ordering processes, supplier coordination, delivery verification, and purchase tracking.
• Knowledge of proper storage conditions for perishable and non-perishable items, including temperature control, humidity, and hygiene practices.
• Ability to inspect and evaluate incoming stock for freshness, quality, and compliance with specifications.
• Knowledge of maintaining accurate inventory records, reconciling physical stock with digital records, and generating inventory reports.
• Awareness of practices to minimize spoilage, wastage, and overstocking while maintaining supply availability.
• Familiarity with inventory management systems, spreadsheets, POS systems, and digital stock tracking tools.
• Understanding how inventory management integrates with kitchen operations, production planning, and order fulfilment.
• Awareness of food safety regulations, workplace safety standards, and company policies related to storage and handling.
• Ability to interpret inventory trends and stock data to inform procurement, stock rotation, and operational planning.  

Remuneration: NGN 200,000

Location: Abuja, Nigeria.

Work Hours: 9 am - 5 am; Monday - Saturday