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Background and Purpose The Food & Nutrition Sciences Laboratory plays a critical role in delivering high-quality analytical services, research outputs, and training that support IITA’s mandate on nutrition, food safety, and food systems transformation. The Laboratory Manager is responsible for ensuring operational excellence, system integrity, and performance visibility across the laboratory and positioning the lab for ISO certification.   Key Responsibilities and Duties The Laboratory Manager will have end-to-end responsibility for the following five operational domains:   1. Inventory and Stores Management Responsibilities Establish and maintain a single, standardized digital inventory management system based on analysis standard operating procedures Ensure weekly inventory updates and verification Define, document, and enforce reorder thresholds Prevent stock-outs, over-ordering, and reagent expiry Ensure traceability and audit readiness of inventory records Expected Outputs Live inventory dashboard (quantities, expiry dates, value) Reduced stock-out incidents Improved reagent utilization and reduced waste  2. Workflow Coordination and Accountability Responsibilities Implement a shared task and workflow tracking system Support clear role definition and task ownership at the system level Ensure weekly visibility of priorities and workloads Facilitate regular operational check-ins focused on delivery blockers Escalate operational risks in a timely and evidence-based manner Expected Outputs Predictable workflows Reduced rework and dropped tasks Improved turnaround consistency  3. Equipment and Asset Management Responsibilities Establish and maintain a master equipment register Track equipment usage, downtime, servicing, and calibration Ensure preventive maintenance schedules are followed Coordinate equipment servicing with internal and external providers Minimize unplanned downtime and data quality risks Expected Outputs Updated equipment registry Maintenance and calibration logs Improved equipment uptime and reliability  4. Cost Recovery and Financial Visibility Responsibilities Support determination and documentation of cost per analysis Track samples from receipt through analysis, reporting, and invoicing Maintain records linking samples, data outputs, and invoices Monitor operational costs and revenue on a monthly basis Support evidence-based pricing and break-even analysis Expected Outputs Cost-per-analysis documentation Sample-to-invoice traceability Monthly deliverables and financial summary reports   5. Client Experience and Operational Credibility Responsibilities Support definition of standard turnaround times by analysis Monitor delivery performance against agreed timelines Ensure operational commitments to clients are realistic and visible Support consistent and professional laboratory communication Expected Outputs Improved on-time delivery rates Reduced client complaints Increased repeat business and credibility Supervise and coordinate the overall activities of the Food and Nutrition Sciences laboratory, including equipment maintenance and all laboratory operations. Supervise technical staff and research fellows in the laboratory Conduct analysis of chemical, physicochemical and functional properties of cassava, yam, Banana, Plantain, maize, cowpeas, and soybeans and their food products. Provide expertise in quality control/assurance of laboratory analytical data Identify and order all approved equipment, chemicals, and materials for the laboratory Provide technical backstopping to national agricultural research institutes, non-governmental organizations and community-based organizations conducting activities on crop quality, processing, utilization, and product development Contribute to capacity building on food analysis and training of corps membe