Cost and Inventory Control Manager Hospitality Livingstone

Introduction

Our luxury, reputable and busy lodge in Livingstone an seeking experienced, committed Cost and Inventory Control Manager on a fixed term contract basis.

Job Summary

The position holder is responsible for the effective control over food and beverage, general hotel/lodge cost and stock management, wastages and pilferage. He or she works towards achieving targeted cost of sales for food and beverage without compromising the established quality or quantity of portions. He or she is overall responsible for the management of all stocks around in the property.

Job 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.