Production Auditor

Responsibilities:

• To ensure a continuous audit and accumulation of data for the production of daily reports
• To ensure that stock records systems are accurate and up-to-date
  
• To audit requisitions and issues of all outlets and highlight any inaccuracies
  
• To ensure that all receivable cost for both kitchen and bar are processed speedily and held ready for rapid percentage computation
  
• To ensure that all computer input is effected daily
  
• To ensure regular assets stock takes are carried out
  
• To assist with the checking of overhead costs to ensure that all departments are aware of costs particularly when there have been deviations from the acceptable norm.
  
• To provide closing stock figures and physically assist with stocktaking at stipulated intervals
  
• To submit reports and identify possible reasons when results differ from anticipated targets
  
• To compile all material usage report showing when controls are effective or highlighting discrepancies and recommend appropriate corrective action.
  
• To compile control report for the kitchens and bars showing percentage profits.
  
• To compile consumption reports of metered, showing units consumed and variances
  
• To compile stock check reports, with a breakdown of items checked and give comments where variances occur.
  
• To compile a summary of labour cost standards 
  
• To ensure regular supply of product is available at all sales outlet at all time
  
• To reconcile the recorder records and give us a proper record on a daily basis
  
• To implement and enforce proper accountability of material Usage, stock taking analysis and kitchen reorder level
  
• To enforce recipe adherence in the kitchen, that way, we are rest assured the kitchen is giving us correct and adequate meals in line with our recipe
  
• To create a template for all the aforementioned to indicate expected yield, actual yield, and will ensure reconciliation of variance generated from the kitchen on a daily basis
  
• To ensure there are no wastages of any form in the kitchen and have the authority to recommend surcharge/Debit for kitchen staff who tries to sabotage his duty and that of the company
  
• To enforce and ensure adherence to material Usage for all the cooks in the kitchen
  
• To reconcile on a daily what was passed to the all the Restaurant (Alacarte and QSR and the external outlet)
  
• To give a proper analysis of what was passed from store to butchery and kitchen, what was opened with, what was received as against what was closed with
  
• To sample all the meals that goes out of the kitchen be it alacarte /QSR to ensure that we actually have a unified taste and all meals passed are in good condition in line with the recipe.

Requirements:

• Minimum academic qualification of BSc degree in a accounting or a related field
• 3 - 5 years of working experience
• Ability to maintain a high standard of personal appearance and hygiene.
• Ability to render the highest level of courtesy and service to the company’s clients, staff and management, even when such service falls beyond the main duties of this position