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Job Summary
Hospitality and Outdoor is seeking a motivated and hands-on Food & Beverage Controller / Team Leader to join a Hotel, Spa and Conference team in Durbanville, Cape Town. This full-time opportunity is ideal for an organised and numerically strong hospitality professional who enjoys balancing operational control, stock management, food cost monitoring, and team leadership within a busy hotel environment. This is not a corporate management position. Instead, it is a practical operational role requiring someone who is comfortable working directly within the business while ensuring that stock, purchasing, administration, and team performance are effectively managed. The successful candidate will play an important role in maintaining operational efficiency, controlling costs, reducing wastage, and supporting profitability. The position offers an excellent opportunity for individuals currently working as a Food and Beverage Controller, Stock Controller, Restaurant Supervisor, Cost Controller, Hospitality Team Leader, Junior F&B Manager, Assistant Restaurant Manager, or a similar stock-focused hospitality role. Candidates with experience in restaurants, hotels, catering environments, retail stock control, or warehouse operations are encouraged to apply. The ideal candidate will possess strong organisational and administrative skills, confidence in working with Excel and Microsoft Office, and the ability to supervise a small team while maintaining high operational standards. Attention to detail, accountability, and a proactive approach to problem-solving are essential. Job Requirements & Responsibilities Key Responsibilities Conduct daily, weekly, and monthly stock counts. Manage ordering, purchasing, and receiving of stock and operating supplies. Maintain appropriate stock and par levels. Verify deliveries, quantities, quality, pricing, invoices, and supporting documentation. Ensure stock is stored securely and correctly. Monitor stock variances, losses, shortages, and slow-moving items. Assist management in achieving food cost targets. Record wastage, breakages, variances, and staff meals. Compare sales against stock usage and investigate discrepancies. Cost menu items and verify recipe and selling prices. Produce weekly and monthly operational reports. Maintain POS pricing, menu items, specials, and stock information. Reconcile restaurant and hotel reports. Coordinate kitchen, restaurant, and takeaway teams. Allocate duties and monitor daily task completion. Ensure opening, closing, cleaning, and stock procedures are followed. Resolve operational issues and provide support where required. Minimum Requirements Grade 12 qualification. Minimum two years of relevant hospitality, restaurant, catering, retail stock control, or operational experience. Strong numerical and analytical ability. Good Excel and Microsoft Office skills. Experience with stock counting, ordering, receiving, and reconciliations. Ability to work accurately under pressure. Strong communication and leadership abilities. Ability to supervise and motivate a small team. Willingness to work hospitality hours, weekends, and public holidays when required. Reliable transport to Durbanville. Contactable references. South African ID or valid work documentation. Advantageous Experience Food cost control experience. Menu costing. POS administration. Stock management software. EasyPOS; Procure, or similar systems. Restaurant or kitchen supervision. Basic bookkeeping or accounting knowledge. Events; conference, or banqueting experience. Takeaway or quick-service restaurant experience.
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