Cost Controller - Jobs in Kenya
Cost Controller - Jobs in Kenya
Job Title: Cost Controller
Budget: 45k – 55k
Candidate Specification: We are looking for a cost controller to look ensure that the allocated restaurant branch(es) keep up-to-date records of all Food & Beverage activities to ensure strict budgeting control, stock levels, and investigating/reducing variances.
You will also manage, train, and upskill the Kitchen Managers on effective stock management.
A significant part of your role will also be up-keeping the integrity of the Stock Management system and recipes alongside the Lead Cost Controller.
You will also be expected to cover off-days for the wider Stock Team.
Job Specifications
Production
Ensuring Production has stock (fulfilling requisitions raised by the Production Chef)
Ensuring that the Production Chef records all production events
Recording daily Production stock into the system
Maintaining the production store so that it is clean and organized (all items in date, FIFO followed, area clean, etc)
Coordinate with the Purchasing team to receive items on behalf of Production (twice/ three times a week)
Working with the Production Chef to update MOQs
Keep an accurate record of wastage, and expiries and investigate any variances
Produce 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 individuals (Restaurant Managers, Kitchen Supervisors) across the allocated branches to ensure that they are all reconciled and that the appropriate person is charged (as and where necessary).
Having weekly121s 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 FIFO
Preventing 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.
Physical Requirements
Prolonged 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 carry items up to 10kg (occasional)
Essential Experience or Knowledge Requirements
Read, write, speak and understand basic English.
Must have used an electronic stock management/inventory system
Must have worked in a restaurant Stock/Controls team before
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 scale
You are a self-starter with a great work ethic and are a team player.
You work at a safe, steady pace and ensure the job is done right the first time!
Knowledge of Food Safety is a must
Skills Requirements
Active listening – Giving full attention to what people are saying, taking time to understand.
Speaking – talking to others in a friendly and engaging manner.
Service orientation – actively looking for ways to help people.
Social perceptiveness – being aware of others and understanding why they react as they do.
Coordination – adjusting actions in relation to others’ actions.
Attention to detail – query any orders that are incomplete or lack detail
Ability Requirements
Oral expression- ability to communicate information and ideas in speaking so others will understand
Oral comprehension – ability to listen to and understand information
Speech clarity – ability to speak clearly so others understand you
Problem sensitivity – ability to tell when something is wrong or is likely to go wrong. Recognizing a problem
Near vision – ability to see details at close range
How to apply
Candidates who meet the above requirements are invited to submit their cover letters and CVs to careers@hrmconnection.com on or before 25th August 2022.
Only shortlisted candidates will be contacted
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