Stock Controller at The Luke Hotel

Qualification and Requirements

• Academic Qualifications - O level with mean of C stand
• Professional Qualifications – A degree/diploma in stores management, procurement, hospitality management or related field
• Experience – 5 years experience in a similar position  at a busy high end club or a hotel
• Highly developed analytical, communication and presentation skills
• Technical Knowledge – deep understanding of hotel / club inventory systems and procedures
• Proficiency in accounting software\'s and Microsoft excel
• Conversant with working with a POS and materials control systems
• Attentive to details and organizational skills

Key Duties and Responsibilities

• Overseeing stocktaking and maintenance of precise accurate inventory records of all items
• Collect, collate food and beverage stock data and compute  food and beverage costs respectively for the attention of the management
• Give red alert reports and advice the management accordingly in cases where the costs are off the acceptable range
• Submit events cost reports clearly indicating the cost aspects and the incidental profit margins for decision making.
• Cost Control analysis - monitor, analyze and control food and beverage costs to ensure they remain within budgets - and identify all areas of wastage
• POS/Revenue Audit - scrutinize and audit POS transactions, including verifying void bills, and complimentary items and reconcile the same for managements’ attention
• Menu Pricing and Engineering -participate in menu costing and pricing to ensure items are profitable, utilizing cost reports suggest modifications
• Process Improvement - identify weaknesses in operational control procedures and recommend improvements
• Procurement collaboration - verify receiving procedures for quality and price accuracy
• Reports -compute and prepare daily, weekly and monthly cost reports, variance analyses  wastage and forecast reports to keep management informed