Assistant Food and Beverage Controller

Cticc; Cape Town; On-site; ZAR 180,000 - 260,000; Full time

Job summary

Cape Town International Convention Centre seeks a Beverage Store Supervisor to plan, manage and control all beverage stock for events and operations, maintaining stock levels and accurate inventory records. You will work closely with the Food and Beverage Controller, supervise Hospitality Hosts, Beverage Teams and BOH, ensuring safety standards and efficient service.

Strong analytical skills and attention to detail are essential.

Qualifications

• Diploma in Hospitality / Food & Beverage management (NQF Level 5) required.
• Two to three years supervisory experience in hospitality or F&B.
• Experience with stock control and inventory management systems.
• Storeroom management and beverage procurement experience.
• Proven ability to engage with suppliers, clients and staff.
• Computer literacy and proficiency in business systems.
• Knowledge of food safety and health & safety standards.

Responsibilities

• Plan and manage beverage stock for events and operations.
• Maintain accurate beverage store records and inventory control.
• Ensure adherence to stock control procedures and safety standards.
• Coordinate with ESMs, Hospitality Hosts, Beverage Teams and kitchen staff.
• Direct and manage Hospitality Hosts for efficient service.
• Oversee setup and breakdowns of events and handovers.
• Manage coffee sales within the department.

Skills

Analytical thinking

Attention to detail

Planning & organisation

Communication skills

Conflict resolution

Customer service

Education

Diploma in Hospitality / F&B management (NQF 5)

Tools

Inventory software

Job description

The main purpose: To effectively plan, manage, and control all beverage stock for operational requirements, ensuring optimal stockholding levels, accurate inventory management, and maximum stock utilisation. The role is responsible for maintaining the beverage store, supporting inventory control processes, and providing professional administrative support to the Food and Beverage Controller. The incumbent will be required to maintain accurate records and databases, ensure compliance with stock control procedures, and apply strong analytical and attention-to-detail skills to support efficient beverage operations

Reporting To The: Food and Beverage Controller

Key responsibilities will include but are not limited to:

Beverage and Store Management

• Managing the floor as per the function schedule.
• Maintain a high standard of service with clients which includes the labour brokers.
• Ensure while providing the services to clients that adherence to the safety standards is maintained by both the clients and staff.
• Acquire full briefing & handover from your ESM, colleagues and seniors before the event.
• Work closely with the fellow ESM’s, Hospitality Hosts, Beverage Teams, BOH & the kitchen teams to achieve desired outcomes on the floor.
• Direct and manage the Hospitality Hosts to ensure efficient service is executed for all events.
• Acquire required information about the event to make it easier to execute.
• Manage the build-ups and breakdowns of events.
• Monitor that the staff are operating according to set standard operating procedures.
• Maintain customer satisfaction and take appropriate action on customer complaints.
• Write out hand overs.
• Manage all coffee sales within the department.

People Management

• Keep the necessary record of breakages and losses.
• Ensure you adhere to returning and signing in operating equipment (OE) and report breakages.
• Make sure that storerooms are packed correctly and stock required such as OE, stationary or beverages are ordered in advance of any event taking place.

Inventory, Equipment & Asset Management

• Ensure that staffing levels are correct and to agreed standards and as per the event requirement.
• Performance reviews to be done quarterly with Section leaders and Waitron / Barista’s.
• Manage workplace diversity.
• Act in case of staff discipline and resolve any staff issues.
• Conduct on-the-job training and assessment daily.
• Ensure Daily handovers and briefings meetings are taking place with all the staff.
• Ensure debriefs are conducted with staff after each event.

Minimum Qualifications and experience required

• Diploma in Hospitality / Food & Beverage management or relevant qualification (NQF Level 5).
• Two to three years relevant supervisory experience in the hospitality or food and beverage industry.
• Experience working with stock control and inventory management systems.
• Experience in storeroom management and beverage procurement.
• Proven experience engaging with suppliers, clients and staff.
• Computer literacy and proficiency in business systems.
• Knowledge of food safety, health and safety standards and inventory management practices.

Skills and knowledge

• Strong analytical and problem-solving capability.
• Excellent attention to detail and accuracy.
• Effective planning, organising and time management skills.
• Strong communication, negotiation and relationship-building abilities.
• Sound financial and reporting acumen.
• Ability to manage complaints and resolve conflict professionally.
• Adaptability, resilience and flexibility in a fast-paced environment.
• A hands-on, quality-focused and customer-centric approach.
• The ability to inspire, motivate and influence others positively.

The CTICC is committed to Employment Equity and take the approved EE Plan into account during the recruitment process. Remuneration will be discussed with the successful candidate.