Restaurant Storekeeper

Responsibilities:

Inventory Management:

• Monitor and manage inventory levels for food, beverages, and non-food items.
• Conduct regular stock counts and reconcile discrepancies.
  
• Track inventory usage and ensure proper storage to minimize waste.

Ordering and Procurement:

• Place orders for supplies and ingredients based on inventory levels and forecasts.
• Establish and maintain relationships with suppliers and vendors.
• Negotiate prices and terms with suppliers to ensure cost-effectiveness.

Receiving and Storage:

• Receive and inspect deliveries for accuracy, quality, and condition.
• Ensure proper storage of goods to maintain quality and prevent spoilage.
• Organize and maintain the storage areas to ensure easy access and inventory control.

Record Keeping:

• Maintain accurate records of inventory levels, orders, and deliveries.
• Prepare and submit reports on inventory usage, shortages, and cost savings.
• Document any issues or discrepancies and take appropriate corrective actions.

Coordination and Communication:

• Collaborate with kitchen and front-of-house staff to understand their supply needs.
• Communicate effectively with suppliers and internal teams regarding orders and inventory issues.
• Address and resolve any supply-related concerns promptly.

Budget Management:

• Monitor and control inventory costs to stay within the restaurant’s budget.
• Identify opportunities for cost savings and implement best practices in inventory management.

Requirements:

• OND/SSCE qualification.
• No experience is required.

Location: Yenogoa, Bayelsa.

Remuneration: NGN 50,000 - 70,000