Department: Administration & Inventory Control
Reports To: CEO/Operations Manager
Key Duties and Responsibilities
Inventory and Stock Management
Take full responsibility for all company supplies, food items, consumables, and kitchen materials.
Monitor stock levels and ensure adequate supplies are available at all times.
Conduct daily, weekly, and monthly stock counts.
Maintain accurate inventory records and stock movement reports.
Investigate and report any stock shortages, losses, or discrepancies.
Store Management
Oversee the Dry Store, Wet Store, and all storage areas.
Ensure proper storage and organization of food items and supplies.
Monitor stock rotation and ensure older products are used first.
Ensure all items are properly labeled and stored according to company standards.
Cold Room and Refrigerator Management
Take responsibility for all refrigerators, freezers, and cold storage facilities.
Monitor storage temperatures and ensure food safety standards are maintained.
Keep records of items stored in cold storage and their usage.
Report any equipment faults or maintenance requirements promptly.
Procurement and Market Operations
Supervise all market runs and procurement activities.
Verify purchase lists before items are bought.
Ensure all purchased items meet company quality standards.
Compare market prices and recommend cost-saving opportunities.
Confirm that all items purchased are accurately delivered and recorded.
Supplier and Vendor Coordination
Maintain good relationships with suppliers and vendors.
Source reliable suppliers for food items and operational needs.
Follow up on deliveries and ensure orders are received as scheduled.
Report supplier issues and recommend alternatives when necessary.
Documentation and Accountability
Maintain records of purchases, stock issuance, and stock balances.
Prepare inventory and procurement reports for management.
Ensure proper documentation of all stock movements.
Track usage of supplies across departments and events.
Staff Supervision
Supervise storekeepers, procurement staff, and support personnel.
Assign duties and monitor staff performance.
Ensure staff comply with company procedures regarding stock handling and storage.
Promote accountability and efficiency among team members.
Cost Control and Waste Reduction
Monitor food and supply usage to reduce wastage.
Implement systems to prevent theft, loss, and misuse of company property.
Recommend measures to improve inventory efficiency and reduce costs.
Ensure proper utilization of all company resources.
Compliance and Operational Standards
Ensure compliance with food safety, hygiene, and storage standards.
Maintain clean and organized storage facilities.
Conduct routine inspections of stores and storage equipment.
Ensure company policies and procedures are followed at all times.
Key Performance Indicators (KPIs)-
Inventory accuracy.
Reduction in stock losses and wastage.
Timely procurement of supplies
Proper maintenance of dry, wet, and cold storage facilities.
Accuracy of inventory and procurement records.
Cost control and efficient resource management.
Staff productivity and compliance.
Qualifications and Skills
Experience in inventory management, administration, procurement, or store management.
Strong organizational and supervisory skills.
Excellent record-keeping and reporting abilities.
Knowledge of food storage and inventory control procedures.
Attention to detail and high level of accountability.