**Overview**
This role at Sun International is for a Stock Controller responsible for supervising the replenishment of food and beverage stock and supplies. The primary goal is to ensure the availability of required stock levels in line with operational needs and stock control principles, along with maintaining accurate inventory records and management systems according to company policies and standards.
**What you will do**
* **Stock Control:**
* Maintain par levels of stock in the warehouse.
* Check and maintain warehouse areas for cleanliness and proper stock storage.
* Place orders in line with operational requirements, economical order quantities, authorization, and par levels.
* Check all deliveries against orders and document changes (returns, price deviations, over/under deliveries).
* Conduct quality checks of received stock and provide feedback on supplier issues.
* Submit all documents to the warehouse manager for review and authorization, maintaining accurate records of transactions and transfers.
* Supervise stock storage and rotation using FIFO (First-In, First-Out).
* Conduct daily inspections and checks, including records of freezer temperatures.
* Report deviations from expected temperatures, log, and follow-up on maintenance calls for freezers.
* Perform daily spot checks on stock items and investigate discrepancies with system figures.
* Participate in all mandatory stock takes, investigating variances and providing explanations to the warehouse manager.
* Report weekly on the inventory group for specific areas/outlets, including problems and stock shortages.
* **Cost Control:**
* Report on price changes or deviations during goods receiving and invoice capturing.
* Raise purchase order requisitions based on F&B operations needs and warehouse par levels.
* Charge all stock issues to revenue and cost centers upon physical movement, ensuring accuracy and adherence to procedure.
* Print picking lists for storemen to gather stock for outlets.
* Develop inventory control models to promote lower cost of sales, shorter lead times, and reduced stock losses.
* **People Supervision:**
* Supervise staff conditions of employment (attendance, absenteeism, leave, adherence to policies).
* Identify employee training needs.
* Perform on-the-job training and coaching to address developmental gaps and build a talent pipeline.
* Conduct performance contracting, reviews, and development.
* Assist in providing resources and removing obstacles to performance.
* Onboard new staff members.
* **Client Engagement:**
* Maintain good working relationships with other departments and staff members.
* Liaise with Chefs, Floor, and Outlet Managers regarding their requirements, new products, discontinued products, and other relevant stock information.
**Requirements (from the original advert)**
* **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
* **Skills and Knowledge:**
* **Know How:**
* Practical application of work procedures and processes.
* Planning generally on a short-term basis (within 3 months and 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 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.
**Who should apply**
The ideal candidate for this role is an experienced Stock Controller, with 3-5 years in a supervisory capacity, who possesses strong organizational and analytical skills. They should be adept at managing food and beverage inventory, ensuring accurate record-keeping, implementing cost control measures, and supervising a team. A background in the hospitality industry is advantageous. The successful applicant will be proactive in problem-solving within established guidelines, accountable for their actions, and skilled in communication and interpersonal relations with various stakeholders.
**Deadline**
Not specified
**Reference**
Original posting: https://www.myjobmag.co.za/job/stock-controller-sun-international-2
Source: myjobmag
Summary drafted with AI assistance from the original advert. The advert itself is the authority — how we use AI.
At a glance
At least 3 years of experience.
Extracted automatically from the advert; confirm requirements on the original listing.
Job description
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.
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
* 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.
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 storeman 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.
Job 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
Experience
* 3-5 years’ experience in a similar position at a supervisory level
* Experience/exposure to the hospitality industry would be an advantage
Skills and Knowledge
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.
Skills and Knowledge
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
Before you apply
Confirm the requirements and closing date on the original listing (myjobmag). SPANi lists vacancies from other sites and may not reflect last-minute changes.
Legitimate employers do not charge application, registration or training fees.
Don't send your ID or bank details before you have confirmed the employer is real.