Description:
PLEASE NOTE: This Position is based in the Southern Suburbs
This position will include weekend / public holiday hours
Responsible and accountable for:
The role of the Stock controller is to ensure the smooth and efficient functioning of the food and beverage department by meticulously managing inventory levels, implementing effective procurement strategies, fostering collaborative relationships with suppliers and team members and upholding a standard of excellence. Through diligent oversight and analysis, the Stock Controller aims to minimise waste, maximise product freshness, and enhance operational efficiency, ultimately contributing to the exceptional guest experience and the financial success of the establishment
Responsibilities and Accountabilities:
The Stock Controller plays a crucial role in ensuring efficient inventory management within the hospitality, and food and beverage department. This position involves overseeing the procurement, storage, distribution, and utilisation of food and beverage items to maintain optimal stock levels, minimise waste, and support seamless operations. The Stock Controller works closely with the Hospitality Manager and Head Chef to maintain accurate records, analyse consumption patterns, and implement strategies for cost-effective inventory management.
Key Responsibilities:
Inventory Management:
Monitor stock levels of food and beverage items to ensure availability for daily operations. Conduct regular stock counts and reconcile discrepancies between physical stock and records. Utilise inventory management software or manual tracking systems to accurately record stock movements and adjustments. Implement FIFO (First In, First Out) and FEFO (First Expired, First Out) principles to minimise waste and ensure product quality.Procurement and Ordering:
Collaborate with suppliers to place orders for food and beverage items based on consumption forecasts and inventory levels. Evaluate supplier performance, negotiate contracts, and secure competitive pricing to optimise procurement processes.Storage and Organisation:
Maintain cleanliness and organisation of storage areas, ensuring compliance with food safety regulations and industry standards. Monitor storage conditions such as temperature, humidity, and sanitation to preserve the quality and freshness of perishable items. Rotate stock and implement proper handling procedures to prevent spoilage and contamination.Reporting and Analysis:
Generate regular reports on stock levels, consumption trends, and inventory turnover rates for management review. Analyse data to identify opportunities for cost savings, waste reduction, and process improvements. Collaborate with the Hospitality Manager and Head Chef to develop