Cost Controller

Craven Cottage CC; Sandton; On-site; ZAR 420,000 - 660,000; Full time

Job summary

Craven Cottage CC in South Africa is seeking a Procurement Manager with 3+ years in hotel procurement to manage stock, suppliers and costs. You will lead sourcing, negotiations and stock control across Food & Beverage, Housekeeping and Culinary teams.

Responsibilities include budgeting, audits, POs, and ensuring food safety and accuracy of deliveries. Strong Excel skills and team leadership are essential.

Qualifications

• A recognised qualification in Hospitality Management, Supply Chain Management, Business Administration or a related field.
• Minimum 3 years' procurement and/or stock control management experience within a hotel with more than 300 rooms.
• Understanding of Food & Beverage operations, recipe costing, portion control, menu engineering and hotel inventory.
• Proficiency in FMC, Materials Control or similar procurement and inventory systems.
• Advanced Excel and reporting skills, including pivot tables, VLOOKUPs and dashboard creation.
• Knowledge of POS systems and inventory audit processes.
• Experience managing teams and working with internal and external stakeholders.
• Strong negotiation, supplier management and relationship-building skills.
• Excellent analytical, numerical, planning and organisational skills.
• Sound knowledge of food hygiene, food safety and storage practices.
• A methodical approach, strong attention to detail and the ability to investigate variances.
• Ability to manage competing priorities and meet deadlines.

Responsibilities

• Develop procurement strategies aligned with operational requirements and company goals.
• Source suppliers and negotiate pricing, quality and delivery terms.
• Monitor stock levels and consumption patterns to prevent shortages and overstocking.
• Implement stock controls, conduct audits and investigate discrepancies and variances.
• Work with Culinary, Housekeeping and Food & Beverage teams to forecast stock requirements.
• Manage procurement budgets, analyse purchasing trends and prepare reports.
• Review and process purchase orders, invoices and supplier contracts.
• Monitor supplier performance and resolve delivery or service concerns.
• Oversee receiving, storage and issuing of stock, checking deliveries for quality and accuracy.
• Capture stock transfers and invoices on the inventory system.
• Conduct spot checks and complete stocktakes at the required 10-day and 20-day intervals.
• Maintain fridge and freezer temperature logs and check supplier vehicle temperatures and cleanliness.
• Keep storage areas clean, organised and compliant with food safety requirements.
• Lead the relevant team and coordinate with departments to improve cost efficiency and reduce waste.

Skills

Negotiation

Team leadership

Analytical skills

Organisational skills

Budget management

Procurement knowledge

Vendor management

Attention to detail

Education

Hospitality Management

Tools

FMC Inventory System

Excel (Pivot, VLOOKUP)

Job description

Duties:

• Develop purchasing strategies aligned with operational requirements and company goals.
• Source suppliers and negotiate pricing, quality and delivery terms.
• Monitor stock levels and consumption patterns to prevent shortages and overstocking.
• Implement stock controls, conduct audits and investigate discrepancies and variances.
• Work with Culinary, Housekeeping and Food & Beverage teams to forecast stock requirements.
• Manage procurement budgets, analyse purchasing trends and prepare reports.
• Review and process purchase orders, invoices and supplier contracts.
• Monitor supplier performance and resolve delivery or service concerns.
• Oversee receiving, storage and issuing of stock, checking deliveries for quality and accuracy.
• Capture stock transfers and invoices on the inventory system.
• Conduct spot checks and complete stocktakes at the required 10-day and 20-day intervals.
• Maintain fridge and freezer temperature logs and check supplier vehicle temperatures and cleanliness.
• Keep storage areas clean, organised and compliant with food safety requirements.
• Lead the relevant team and coordinate with departments to improve cost efficiency and reduce waste.

Requirements:

• A recognised qualification in Hospitality Management, Supply Chain Management, Business Administration or a related field.
• Minimum 3 years' procurement and/or stock control management experience within a hotel with more than 300 rooms.
• Understanding of Food & Beverage operations, recipe costing, portion control, menu engineering and hotel inventory.
• Proficiency in FMC, Materials Control or similar procurement and inventory systems.
• Advanced Excel and reporting skills, including pivot tables, VLOOKUPs and dashboard creation.
• Knowledge of POS systems and inventory audit processes.
• Experience managing teams and working with internal and external stakeholders.
• Strong negotiation, supplier management and relationship-building skills.
• Excellent analytical, numerical, planning and organisational skills.
• Sound knowledge of food hygiene, food safety and storage practices.
• A methodical approach, strong attention to detail and the ability to investigate variances.
• Ability to manage competing priorities and meet deadlines.