Store and Procurement Officer

Location: Wuse II, Abuja (FCT)
Employment Type: Full-time
Reports To: General Manager

Job Overview

• The Store and Inventory Officer is responsible for overseeing the efficient management and control of the restaurant's inventory, including food, beverage, and non-food supplies.
• The role ensures the timely and accurate procurement, storage, distribution, and tracking of inventory to support restaurant operations.
• The Store Officer works closely with the kitchen, bar, and purchasing departments to maintain optimal stock levels while minimizing waste and shrinkage.

Key Responsibilities
Inventory Management:

• Oversee daily, weekly, and monthly inventory checks and reconcile discrepancies.
• Maintain appropriate stock levels of food, beverage, and restaurant supplies to avoid shortages or overstocking.
• Ensure accurate documentation of incoming and outgoing stock through inventory management software.

Procurement:

• Review and approve purchase orders, ensuring they align with inventory needs and budget constraints.
• Source new suppliers and products as needed to ensure quality and cost-effectiveness.
• Monitor and evaluate supplier performance, addressing any issues related to product quality or delivery.
• Collaborate with vendors and suppliers to negotiate contracts, pricing, and delivery schedules.

Receiving & Storage:

• Supervise the receiving of deliveries and ensure that items match purchase orders and quality standards.
• Manage the proper storage of goods, including labeling, categorization, and adhering to safety and health regulations.
• Organize the storage area for easy access and minimize product damage.

Stock Rotation & Waste Control:

• Monitor the expiration of products and manage disposal of items that no longer meet quality standards.
• Implement FIFO (First In, First Out) methods to minimize spoilage.
• Track waste and develop strategies to minimize spoilage and over-ordering.

Inventory Reporting:

• Conduct monthly stock counts and reconcile physical inventory with recorded levels.
• Prepare regular inventory reports for management, highlighting stock levels, shortages, or excesses.
• Report and investigate any discrepancies, theft, or loss.

Team Management:

• Delegate tasks and manage schedules for store team members to ensure smooth operations.
• Supervise and train store/stock staff, ensuring adherence to proper inventory control procedures.
• Develop and implement standard operating procedures (SOPs) for inventory management.

Budgeting & Cost Control:

• Work closely with the finance department to manage inventory budgets and control costs.
• Monitor the cost-effectiveness of purchases and optimize procurement processes to minimize waste and expenses.

Compliance & Safety:

• Ensure compliance with health and safety regulations regarding food storage and handling.
• Implement and enforce best practices for cleanliness, storage safety, and hygiene.
• Conduct regular inspections to maintain proper storage conditions and safety standards.

Qualifications

• Education: Bachelor's Degree in Supply Chain Management, Business Administration, or a related field (preferred).
• Experience: Minimum of 3-5 years of experience in inventory management, procurement, or a related role in a restaurant or hospitality environment.

Skills:

• Strong attention to detail and problem-solving abilities.
• Excellent communication and negotiation skills.
• Strong organizational and time management skills.
• Knowledge of food safety and health regulations.
• Proficiency in inventory management software.

Key Competencies:

• Analytical Thinking: Ability to analyze stock data, trends, and operational needs to make informed decisions.
• Procurement Expertise: Skill in negotiating with suppliers and managing procurement processes.
• Collaboration: Ability to work cross-functionally with the kitchen, bar, and finance teams.
• Leadership: Ability to manage and motivate a team.
• Cost Management: Awareness of cost controls and inventory budgeting.

Working Conditions:

• Physically demanding, may involve standing for long periods and lifting heavy boxes.
• May include weekend, evening, and holiday shifts based on restaurant operations.
• Fast-paced environment, requiring adaptability and quick decision-making.