Stock Controller (Port Elizabeth) at Sun International

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.

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
• Work conditions and special requirements:
• Works shifts in line with operational requirements

Skills & Knowledge:

Core behavioural competencies

• Problem-solving
• Decision-making skills
• Controlling people and non-people resources
• Planning
• Developing relationships
• Checking skills / Attention to detail
• Working with information (agreements, laws, regulations, statistics)
• Reviewing / evaluating information and data
• Clerical Administration skills
• Client service orientation Technical/ proficiency competencies
• F&B Product knowledge
• Stock control procedures
• SHE legislative requirements
• English Written and verbal communication skills
• Numerical skills
• Pricing, product analysis
• Vendor Relationships
• Proficient computer skills (MS Office; Micros, IFS)

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

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.

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.