Job scope

To ensure the smooth and effective running of day-to-day goods receiving and stores' operations, assist the food and beverage department to achieve budgeted food and beverage costs and contribution margins through analysis and recommendations based on products, sales reports and menu engineering using the information management module.

Job objectives

1. Ensuring effective inventory control measures (system) using the existing management information system in order to maximize inventory management and records accuracy.
2. Developing the company′s inventory management strategy with the aim of reducing cost of sales, material wastage and pilferage.
3. Advising management on timely menu reengineering and item contributions margins
4. Maximize the IT function in the management of company data by developing efficient backup systems, software maintenance.

Objectives 

Ensuring effective inventory control measures (system) using the exiting management information system in order to maximize inventory management and records accuracy.

Key Result Areas

• Developing SOPs for stores i.e. receiving, storing and issuing.
• Establishing minimum and maximum stock levels
• Ensuring that internal requisitions are approved by heads of sections.
• Ensuring that invoice received match with the items that are supplied
• Training of the user departments in inventory management
• Feeding of all the transfers in the system
• Printing of goods received notes with the correct amount on invoices with the quantities received

Key Performance Indicators

• Consistence in receiving, storage and issuing of items
• Reduced stock outs and wastage
• Timely sectional internal requisitions and reduced stock wastage
• Reduced discrepancy in goods received and invoices
• Improved interpersonal relations and stock control knowledge
• Reduced system stock variances
• Timely delivery of goods received note and invoices
• Reduced variances between supplier′s statements and our accounts system.

Developing the company’s inventory management strategy with the aim of reducing cost of sales, material wastage and pilferage

Key Result Areas

• Ensuring compliance to SOPs
• Liaison with suppliers to ensure that supplies are received in hygienic containers and suppliers are sensitized about hygiene.
• Conduct monthly outlet inventory counts and valuations so as to derive the closing figure for the company accounts.
• Tracking and processing all work in progress items as per company policy on material transfers.

Key Performance Indicators

• Increased discipline and professionalism
• Increased suppliers compliance to hygienic and quality standards
• Timely stock taking reports presented to accounts and management
• Reconciliation of sales and work in progress report

Advising management on timely menu re-engineering and menu item contributions margins

Key Result Areas

• Ensuring accurate menu recipe are fed into the system from the group chef
• Monitoring menu item contribution margins
• Monitoring menu item sales
• Participate in menu costing
• Produce daily flash food cost report to the group and the team

Key Performance Indicators

• Reduced system variance between expected food cost and actual
• Increased menu performance in  terms of sales
• Timely revision of restaurant menu cost based on inflationary levels
• Timely menu costing
• Increased material utilization in production section.

Maximize the IT function in the management of company data by developing efficient backup systems, software updates and hardware maintenance

Key Result Areas

• Regular monitoring of the system to identify possible intrusion
• Cloud backup system and users
• Managing the cloud backup system
• Managing the POS and user
• Maintaining the hardware and the software in an updated, compatible and user-friendly status

Key Performance Indicators

• Efficient/functional fire walls
• Readily available backup systems.
• Functioning cloud backup system for all company data and all departmental files
• Functioning POS system and reduced downtime
• No weakness in system security and function

Generation of reports on a daily, weekly and monthly basis to management

Key Result Areas

• Timely generation of reports

Key Performance Indicators

• Daily cost of sales report
• Sales report, daily versus budget
• Weekly transfer reports
• Daily flash food cost report
• Material utilization report
• Sales report versus budget
• Monthly stock-taking reports
• Sectional cost of sales versus their contribution
• Price item reports (inflationary reports)
• Menu item contribution report for key menu items
• Status report for the hardware and software
• Discrepancies between work in progress and menu item sales

Doing any other tasks as assigned by management from time to time