Key Responsibilities

Stock Control & Inventory Management

• Oversee stock control for Food & Beverage, including scheduling and receiving deliveries.
• Ensure back-of-house stock is properly packaged, stored, and rotated to minimise expiry.
• Declare and dispose of expired stock in line with procedures.
• Manage issuing of stock to front-of-house via the Restaurant Manager, ensuring accurate records and signed requisitions.
• Conduct daily reconciliations, random stock checks, and month-end counts.
• Record wastage and breakages in ClubMaster, investigate variances, and submit reports to the Food & Beverage Manager.

Procurement & Supplier Liaison

• Monitor daily stock levels, anticipate needs, and maintain appropriate inventory.
• Obtain approval before placing orders and liaise with suppliers to confirm receipt.
• Verify quality and quantity of received stock, reporting discrepancies for resolution.
• Follow GRV (Goods Received Voucher) procedures, ensuring accurate documentation and submission to the Club Accountant.
• Facilitate monthly supplier meetings with the Food & Beverage Manager to review pricing and rebate structures.
• Prepare monthly sales reports for rebate tracking.
• Manage stock transfers in line with procedures, ensuring accountability and accurate recording.

Cost Control & Reporting

• Align procurement activities with company Cost of Sales (COS) targets and SOPs.
• Conduct cost analysis across suppliers to ensure competitive pricing.
• Provide daily back-of-house stock reports, including issued, received, transferred, and disclosed wastage/breakages.

Minimum Requirements

• Matric certificate plus a diploma/degree in Purchasing, Procurement, or related field
• 5 years’ supply chain management experience, specifically within Food & Beverage
• Computer literacy in MS Office, ClubMaster, GAAP (or related systems)
• Valid driver’s license