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Description
Job Purpose
The Stock Controller is responsible to supervise the replenishment of food and beverage stock and supplies to ensure the availability of par stock levels in line with operational requirements in accordance with stock control principles; as well as the accurate recording of inventory and stock management systems according company policy and standards.
Key Performance Areas
Stock Control
Maintain par levels of stock in the warehouse·
Check and maintain all areas of the warehouse for cleanliness and proper stock storage·
Place orders in line with operational requirement, economical order quantities, authorization, and par levels.
Check all deliveries against the order and document any necessary changes with respect to returns, price deviations, over/under deliveries.
Conduct quality checks of stock received and provide feedback to the warehouse manager on all problems encountered with suppliers around the quality of products supplied.
Submit all documents raised to the warehouse manager for review and authorization and maintain accurate records of all transactions and transfers in/out for various outlets.
Supervise storage and rotation of stock (FIFO)
Conduct daily inspections and checks including records of freezer temperatures for accuracy, completeness.
Report on the deviations from the expected temperatures; log and follow-up on calls where maintenance needs to fix the freezers
Do daily spot checks on stock items and investigate any discrepancies to system figures
Participate in all mandatory stock takes according to procedure, and investigate variances with explanations to the warehouse manager.
Report weekly on the running of the inventory group for a specific areas / outlets (including problems entailed / stock shortages etc.)
Cost Control
Report on price changes or deviations during the receiving of goods and capturing of invoices
Raise the purchase order requisitions as per the F&B operations needs and par levels of warehouse
Charge all stock issues to revenue and cost centers as soon as stock is physically moved, ensuring that the goods issued are exactly as charged and stock is issued according to procedure.
Print picking lists for store man to gather stock for the outlets
Develop inventory control models that promote lower cost of sales, shorter lead times and reduced stock losses
Performance contracting, reviews and development
Assist in providing resources and removing obstacles to performance
Onboarding of new staff members
Client Engagement
Maintain a good working relationship with other departments and staff members
Liaise with Chefs, Floor and Outlet Managers with regards their requirements as well as new products, discontinued products, and any other relevant info with regards stock.
Key Performance Areas
Stock Control
Maintain par levels of stock in the warehouse
Check and maintain all areas of the warehouse for cleanliness and proper stock storage
Place orders in line with operational requirement, economical order quantities, authorization, and par levels.
Check all deliveries against the order and document any necessary changes with respect to returns, price deviations, over/under deliveries.
Conduct quality checks of stock received and provide feedback to the warehouse manager on all problems encountered with suppliers around the quality of products supplied.
Submit all documents raised to the warehouse manager for review and authorization and maintain accurate records of all transactions and transfers in/out for various outlets.
Supervise storage and rotation of stock (FIFO)
Conduct daily inspections and checks including records of freezer temperatures for accuracy, completeness.
Report on the deviations from the expected temperatures; log and follow-up on calls where maintenance needs to fix the freezers
Do daily spot checks on stock items and investigate any discrepancies to system figures
Participate in all mandatory stock takes according to procedure, and investigate variances with explanations to the warehouse manager.
Report weekly on the running of the inventory group for a specific areas / outlets (including problems entailed / stock shortages etc.)
Cost Control
Report on price changes or deviations during the receiving of goods and capturing of invoices
Raise the purchase order requisitions as per the F&B operations needs and par levels of warehouse
Charge all stock issues to revenue and cost centers as soon as stock is physically moved, ensuring that the goods issued are exactly as charged and stock is issued according to procedure.
Print picking lists for storeman to gather stock for the outlets
Develop inventory control models that promote lower cost of sales, shorter lead times and reduced stock losses
People Supervision
Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
Identification of employee training needs
Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
Performance contracting, reviews and development
Assist in providing resources and removing obstacles to performance
Onboarding of new staff members
Client Engagement
Maintain a good working relationship with other departments and staff members
Liaise with Chefs, Floor and Outlet Managers with regards their requirements as well as new products, discontinued products, and any other relevant info with regards stock.
Requirements
Education
Grade 12
2-Year Diploma in cost management, stock control and/or procurement is an advantage
Experience
3-5 years’ experience in a similar position at a supervisory level
Experience/exposure to the hospitality industry would be an advantage
Experience
3-5 years’ experience in a similar position at a supervisory level
Experience/exposure to the hospitality industry would be an advantage
Skills and Knowledge
Know How
Knowledge required involves the practical application of work procedures and processes
Planning is generally on a short-term basis (within 3 months) and within regular activity cycles.
Communicates, co-ordinates and interacts with others in the value chain to ensure F&B customers receive exceptional experiences
Manages one’s time and resources to ensure that objectives are achieved effectively and on time.
Problem Solving
Interprets customer requirements in terms of services available and the applicable constraints
Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
Considers all the facts, options and possible outcomes prior to making decisions;
Works independently, and is orientated towards solving customer queries.
Accountability
Takes ownership of client requests and requirements.
Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
Supervises progress, results and service offered on the shift
Interprets customer requirements in terms of services available and facilitates operational processes
Refers problems falling outside parameters to the manager for resolution.
Skills and Knowledge
Know How
Knowledge required involves the practical application of work procedures and processes
Planning is generally on a short-term basis (within 3 months) and within regular activity cycles.
Communicates, co-ordinates and interacts with others in the value chain to ensure F&B customers receive exceptional experiences
Manages one’s time and resources to ensure that objectives are achieved effectively and on time
Problem Solving
Interprets customer requirements in terms of services available and the applicable constraints
Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
Considers all the facts, options and possible outcomes prior to making decisions;
Works independently, and is orientated towards solving customer queries
Accountability
Takes ownership of client requests and requirements.
Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
Supervises progress, results and service offered on the shift
Interprets customer requirements in terms of services available and facilitates operational processes
Refers problems falling outside parameters to the manager for resolution
Work Level
Junior
Job Type
Permanent
Salary
Market Related
EE Position
No
Location
Worcester