Cost Controller

4 weeks ago

Nairobi, Nairobi Area, Kenya Mama Rocks Full time

JOB SUMMARY

JOB OBJECTIVE: The purpose of this position is to ensure thatthe allocated restaurant branch(s) and/or Production keep up-to-date records ofall Food & Beverage activities to ensure strict budgeting control, stocklevels and investigating/reducing variances. You will also manage, train andup-skill the Kitchen Managers on effective stock management. Asignificant part of your role will also be up-keeping the integrity of theStock Management system and recipes alongside the Lead Cost Controller. Youwill also be expected to cover off-days for the wider Stock Team.· Essential Experience or Knowledge RequirementsRead, write, speak and understand basic English.Must have accounting studies (B'com, CPA, Procurement and supply chain management)Must have used an electronic stock management/inventory systemMust have worked in a restaurant Stock/Controls team before with at least 3 years of experience.Great organizational, spatial awareness, and logistical skills.Ability to accomplish common tasks with little direct supervision.Prior teamwork experience in a restaurant setting is essential.Ability to add, subtract, multiply and divide in all units of measure with whole numbers, common fractions and decimals using a calculator.Able to use a commercial weighing scaleKnowledge of Food Safety · Physical RequirementsProlonged standing with occasional walking (frequent)Repetitive motions requiring use of both wrists and hands as well as fingers (frequent)Able to work for extended periods of time (frequent)Low level positions: squatting, kneeling, and crouching (frequent)Use of ladders and step stools up to 8 steps high. (frequent)Balancing when counting stock from ladder (frequent)Conveying detailed or important instructions or ideas accurately and quickly (frequent)Able to lift and carryitems up to 10kg (occasional)

RESPONSIBILITIES

BRANCH STOCK CONTROL· Daily reporting (wastage, variances-with explanations,stock close to expiry) within your allocated locations accurately.Checking the accuracy and querying irregularities with reports and internal transfers.Following up and assisting on variance investigations with individual (Restaurant Managers, Kitchen Supervisors) across the allocated branches to ensure that they are all reconciled, and that appropriate person is charged (as and where necessary).Having weekly 121's with the Lead Cost Control to update them on actions and recommended solutions.Assisting with the company wide month end stock take. Ensures that food & drink items are available. Responsible for receiving, storing, transferring, and rotating food & drink items. Audits incoming stock and packing from the commissary for quality and accuracy; Identifies and refers inaccurate or unacceptable stock, order discrepancies or issues to line manager and relevant departments. Identifies and communicates items with low inventory to Restaurant Manager, Purchasing department and line manager.Raising any adjustments needed as a result of inaccurate MOQs or MOQs that need updating due to changes in business needs.Monitors the movement and usage of oil and cleaning products in each location providing a weekly consumption report (keeping an accurate record). Manages the disposal of used oil confirming that it is no longer fit for purpose.Monitors expiration dates and flags any items close to expiry. Knows and follows all company, Environmental, Health, and Safety Management Programs and policies and FIFOPreventing overstock of items.Enters daily stock take given by Restaurant Managers/Kitchen Supervisors into stock management system before branches open.Accepts deliveries at location base and issue stock in accordance with F&B Policy. Meet deadlines and keep an accurate record of stock in the system (including internal transfers). Works extra shifts and hours as required.Assists in other departments as needed.Other duties as assigned.The above duties are subject to change. PRODUCTION STOCK CONTROL· Ensuring Production has stock (fulfilling requisitionsraised by the Production Chef)Ensuring that the Production Chef records of all production eventsRecording daily Production stock into the systemMaintaining the production store so that it is clean and organised (all items in date, FIFO followed, area clean, etc)Coordinate with the Purchasing team to receiving items on behalf of Production (twice/ three times a week) Working with the Production Chef to update MOQs Keep an accurate record of waste, expiries and investigate any variancesProduce the desired reports as stipulated by the Lead Cost Controller.Daily reporting (wastage, variances-with explanations, stock close to expiry) within your allocated locations accurately.Checking the accuracy and querying irregularities with reports and internal transfers.Following up and assisting on variance investigations daily with individual (Restaurant Managers, Kitchen Supervisors) across the allocated branches to ensure that they are all reconciled, and that appropriate person is charged (as and where necessary).Having weekly 121's with the Lead Cost Control to update them on actions and recommended solutions.Assisting with the company wide month end stock take. Ensures that food & drink items are available. Responsible for receiving, storing, transferring, and rotating food & drink items. Audits incoming stock and packing from the commissary for quality and accuracy; Identifies and refers inaccurate or unacceptable stock, order discrepancies or issues to line manager and relevant departments. Identifies and communicates items with low inventory to Restaurant Manager, Purchasing department and line manager.Raising any adjustments needed as a result of inaccurate MOQs or MOQs that need updating due to changes in business needs.Monitors the movement and usage of oil and cleaning products in each location providing a weekly consumption report (keeping an accurate record). Manages the disposal of used oil confirming that it is no longer fit for purpose.Monitors expiration dates and flags any items close to expiry. Knows and follows all company, Environmental, Health, and Safety Management Programs and policies and FIFOPreventing overstock of items.Enters daily stock take given by Restaurant Managers/Kitchen Supervisors into stock management system before branches open.

REQUIRED SKILLS

Office tools: Word, Excel, Outlook, Spreadsheet preparation and editing (Microsoft Excel), Food and beverage, Reporting

REQUIRED EDUCATION

Diploma, Associate's degree

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