Responsibilities
• It is expected that the suitable candidate is fully aware with regard to purchasing/receiving/issuing, costing and administration for cost, stock and procurement systems/processes within the industry for consumable stock and OEs.
• It is expected that the candidate knows the job description for all the members their department, issues KPIs that are assessed regularly with clear PIPs.
• Investigating the differences between the actual and theoretical results (variances) and reporting to management where the variances are for all stocks in property.
• Point of contact person with stock system providers to ensure that the data electronic system is running smoothly and correctly at all times.
• Must be always ready for audits and provide relevant information on time.
• Must meet daily, weekly and monthend reporting targets.
• Supervise the daily receiving and storekeeping activities for all departments.
• Account for property inventory movements with proper documentation.
• Prepare and verify reports i.e officer checks, F&B costs and analysis, etc.
• Define minimum and maximum stock levels, par stock management systems.
• Perform daily and monthly F&B reconciliations, using POS system.
• Perform the physical count of beverage and food stocks with reported variances.
• Perform the physical count for other consumable stocks and OE with reported variances.
• Ensure all procurement procedures are followed.
• Daily computation of food and beverages COS with reported variances.
• Provide leadership, supervision, training and coaching in the department.
• Daily inspections of quality and state of items in food & beverage storerooms
• Cleaning inspections and checks of all storerooms.
• Regular inspections on the conditions of refrigerated storerooms must be carried out with regard to temperature control and a temperature log needs to be maintained and kept on or near each walk-in fridge doors.
• All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.
• All issues to be ready by requested time. Storerooms must always be kept locked when not working inside and a great emphasis to be placed on security of inventories.
• All administration matters to be carried out according to company policy.
• Continuous supplier audits and comparisons for their independency and cost efficiency.

Reporting
Reports to the Food and Beverage Manager and Finance Manager

Requirements
• Minimum diploma in Accounting, Business Management, Hotel management or similar
• 3 to 5 years’ experience in a cost control, procurement and inventory role, preferably from hospitality or F&B industry at supervisor or management level
• Good knowledge of recipe costing and cost analysis
Proficient in the usage of inventory systems and Microsoft office applications
• Strong Team Player and one that works well with minimum supervision.
• Strong analytical skills with attention to details.
• Ability to work under pressure in a fast-paced environment.
• Firm personal character yet very fair.