Assistant Food & Beverage Controller at Cape Town International Convention Centre

The main purpose of this position is: The Assistant F&B Controller must assist the F&B controller by providing professional administrative support. Attention to detail and strong analytical skills is required for this position, as the incumbent will need to ensure that an accurate database and inventory control is maintained.

Reporting To The: Head of Food and Beverage

Key responsibilities will include but are not limited to:

1. Database Management:

• To maintain and develop procedures and systems to ensure the maintenance of electronic stock control systems.
• To be responsible for the electronic capture of all stock transfers, stock counts within the electronic stock control systems.
• To maintain up-to-date records of all stock transfers, stock count sheets and variance reports.
• To report any irregular activity by other users to the Beverage Manager.
• To liaise with the beverage Store Supervisor regarding all incoming and outgoing stock request.
• To load all new cost centres for upcoming events and ensure older event cost centres are archived and hidden from other users once they are complete.
• To liaise with ICT Support and Software Service Provider on all user issues experienced within the Beverage Department.
• To deal with incoming and outgoing request for internal beverage requirements for promotional purposes.
• Monitor that the staff are operating according to set Standard Operating Procedures.
• Ensure you have a clear understanding on the SOPs.
• Ensure you report all store maintenance issues regularly and that they have been attended to.
• Responsible for the information that you dissipate to your colleagues as a handover.

2. Office Support:

• To ensure office supplies required in the execution of your duties and administration duties of others are maintained, ensure costs are monitored and reported to the Beverage Manager and F&B Controller
• To support the Event Services Managers & Beverage Supervisors with the co-ordinator and completion of their administration duties.
• To produce weekly variance reports to be discussed with the beverage operational team at weekly departmental meetings

3. Create an organised service area through planning at all times:

• Get a full briefing from your seniors & event executives of the events taking place in our building.
• Plan your movements before shifts, i.e., ensuring the venues are correctly setup as per function sheets and during service – Ensure that the staff practise the ‘Clean as you go’ slogan during work at all times
• Keep all pathways clean and flow free of table, chairs, banners, or coffee stations etc.
• Ensure that the staff Use all the equipment with the utmost care to avoid accidents and losses
• Work harmoniously with your fellow colleagues and pass the necessary information in your handovers within department.
• Teamwork – As a team player your communication level with each other should be flawless thus allowing you to take control of things more successfully
• Make sure that storerooms are packed correctly, and stock required i.e., Operating equipment, stationary or beverages are ordered weeks in advance of any event taking place.
• Make sure that all the OE (Cutlery, Crockery, Glassware & linen) are handed over to stores before staff sign out.
• Make sure all kitchens in your work areas are cleaned before you sign the staff out and make sure they all sign out at the correct time.
• Make sure that all the coffee machines are rinsed out and filled with hot water for the next day by the staff and the section leaders or the hospitality hosts.
• Plan and give the necessary information to the set-up staff in the evening to make mis-en-place for the next morning

4. Staff management

• Check and agree on the staffing requisition according to the business levels.
•  Ensure that staffing levels are correct and to agreed standards and as per the event requirement.
• Performance reviews to be done quarterly with all Section leaders and storeman.
• Manage workplace diversity.
• Act in case of staff discipline & problems
• Conduct on-the-job training and assessment daily
• Regular Meetings, handovers & briefings are required with all the staff.

Job requirements

Minimum qualifications and experience required:

• Matric certificate
• Computer literate.
• Hospitality and Food & Beverage management certificate advantageous.
• Health and safety course.
• 2-3 years relevant Supervisory experience in the hospitality or food and beverage industry.
• Experience in negotiating and communication with clients and staff.
• Experience in event management.

Skills and knowledge:

• Well-groomed with a vibrant personality
• Hospitality background
• Stress resistant & flexibility
• Strong management, planning and organizational skills
• Extensive client networking and relationship building skills
• Able to provide clear and effective communication of ideas, processes and targets
• Excellent negotiation and financial management skills
• Reporting skills
• Ability to manage complaints
• Innovative thinker
• Communication & Conflict handling skills
• Time management
• Hands on – Pragmatic
• Quality driven
• Inspiring personality
• Negotiator

Benefits:

• Competitive salary
• Provident fund benefit
• Employee Assistance Programme
• Staff socials and participation in local community partner events
• Staff meal
• Ongoing learning and development opportunities

Kindly apply for this position before 17h00 on the 25 December 2022. Only shortlisted candidates will be contacted. The CTICC reserves the right to close this advert at any given time.