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Introduction Of MASCO Structure Of Classification Starting Salary Guidelines
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Major Group
4
Clerical Support Workers
Sub-Major Group
43
Numerical and Material Recording Clerks
Minor Group
432
Material-Recording and Transport Clerks
Unit Group
4321
Stock Clerks
Minor Unit Group
MASCO Code
4321-02
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Food and Beverage Control Clerk monitors and controls the inventory and cost of food and beverage items within an establishment. The role involves auditing delivery documents, maintaining accurate stock and cost records, coordinating with suppliers on procurement matters, and preparing reports to support cost control and stock management. They ensure adequate stock levels, proper documentation, and the prevention of wastage in day-to-day operations.
Tasks
Monitor and control stock levels of food and beverage items to ensure adequate supply and minimise wastage.
Record deliveries and verify quantities and quality against invoices and delivery documents.
Prepare daily, weekly, and monthly inventory reports.
Liaise with purchasing and service teams to forecast stock needs and place replenishment requests.
Maintain accurate stock records and initiate replenishment requests when required.
Conduct physical stock audits and analyse stock usage patterns and discrepancies.
Verify and document quantities of goods received, issued, or dispatched.
Ensure compliance with hygiene, safety, and regulatory requirements in food and beverage stock handling.
Skills
Basic
Attention to detail and organisational skills to maintain stock and cost records.
Basic clerical, writing, and record-keeping skills for routine documentation.
Basic computer proficiency, particularly in spreadsheet applications such as Microsoft Excel.
Effective communication skills to coordinate with suppliers and internal teams.
Strong numerical and data entry skills for accurate inventory and cost tracking.
Specific
Ability to maintain accurate stock records and perform data entry.
Ability to prepare consumption and variance reports.
Ability to reconcile purchase orders, delivery notes, and invoices accurately.
Knowledge in food safety requirements and proper storage of perishable items.
Knowledge in inventory management and stock control.
Knowledge in procurement and stock ordering processes.
Knowledge in stock handling and storage procedures.
Knowledge in stock rotation systems, such as First In, First Out (FIFO).
Proficiency in using inventory and Point of Sale/Enterprise Resource Planning (POS/ERP) systems.
Additional Info
QUALIFICATION
Certificate or equivalent
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