Inventory Clerk

NATURE AND SCOPE OF FUNCTIONS

Taking of orders, answers questions about the menu, sells food and beverage items, collects payment, communicates orders with the production staff and customer, issue receipts and helps with customer service and cleaning.

QUALIFICATIONS AND/OR EXPERIENCE REQUIRED

A diploma in accounting from a reputable tertiary institution and/or a minimum two (2) years working experience. Passing grade in Mathematics.

SKILLS AND OTHER ATTRIBUTES REQUIRED

Knowledge of accounting principles and practices. Excellent mathematics skills. Good interpersonal, written and oral communication skills. Proficiency in the use of Microsoft Office Suite and a high level of confidentiality, reliability and responsibility.

Major responsibilities:

1. Receive, Stock, Transfer/Issue products

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. The receival, storage, transferring/issuing of products are done according to the Company policies and procedures.

b. Full custody of storage rooms, freezers and cold room is adhered to at all times.

c. Transfers regarding the issuing of goods are checked on a daily basis.

d. Wholesale customers orders are properly checked before they are delivered to the customer.

e. Patties, drinks and dry goods are checked and issued on time to team members.

f. Items are properly stocked on shelves in the store room.

g. Stock are properly marked using identification tags, date stamps and other necessary labelling.

h. Items in the store room freezers are packed in an orderly and accessible manner.

i. Records are kept of goods received, issued and damaged and the relevant reports compiled within 24 hours.

j. Spoilage reports, store inventory, stock valuation reports and purchase reports are prepared weekly/monthly and immediately submitted to all relevant personnel.

k. Stock counts are done weekly and the manager is informed of stock levels so that goods can be ordered within a reasonable time in order to avoid nil stock.

l. Daily count sheets of single product items such as, patties, loaves and drinks are done and entered daily in ALOHA.

m. Inventory computations are verified by comparing them to the physical stock counts and discrepancies are investigated or errors adjusted within 3 hours of the discrepancy.

n. Monthly stock counts are accurately done.

o. The FIFO method in constantly adhered to.

p. Inventory tracking system is managed to record deliveries and stock levels.

q. Deliveries and product levels are evaluated to improve inventory control procedures.

2. To adhere to all safety standards and procedures.

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. All safety precautions are adhered to as specified by the relevant safety boards.

b. All standards of personal hygiene established by the Company are adhered to.

c. Supplies and storage areas are cleaned and maintained in order to ensure compliance with safety regulations and branch audit expectations.

3. Skills and Physical requirements

a. Must be able to work standing for extended periods

b. Must be able to remain calm when under pressure

c. Must be able to lift items up to 50 pounds

d. Must be able to stoop and bend regularly

4. To perform any other related duties as directed by the Restaurant Manager and/or the Purchasing and Inventory.