Controller Despatch

Job Description

To manage and control the full supply chain process of dispatch including receiving, dispatch and returns process for the relevant bakery. Key Responsibilities Ensure and support OTIF deliveries by ensuring that vehicles are loaded in full and on-time with quality products according to the customer requirements and pipeline. To ensure cost effective bakery deliveries through loading of the vehicles with the correct capacity per route through: communication of the same with dispatch staff and suppliers (if needed) ensuring adherence to utilization of the DRM / vehicle route allocation list received, managing exceptions in line with the DRM SOP’s with the transport manager. Prevent waste due to poor stock management through correct stock rotation as per the dispatch SOP and food safety standards. To ensure a high performing dispatch team through the recruitment, training, coaching and supervision of the team responsible to dispatch good quality products on-time and in full, in line with Premier Way. Improve dispatch efficiencies and reduce costs by ensure good operational process controls are in place for the: Prevention of theft and damages Proper crate controls and reconciliations Completion of daily Off loads and returns reconciliations. Daily collation of the dispatch loading requirements to inform the production schedule according to the site SOP’s and process checklists/controls. Ensure timeous and fact-based management decision making through the collection, analysis and reporting of dispatch performance against agreed budget and cost parameters in order to ensure continuous improvement in collaboration with the dispatch team and relevant stakeholders

Qualification Requirements

• Grade 12 or equivalent
• Tertiary qualification in logistics or Supply chain management advantageous

Experience Requirements

• 3-5 years’ Warehouse and inventory management experience in FMCG industry
• 2-3 years’ Supervisory Experience

Skills and Competencies

• Dispatch standard operations and procedures for fresh products
• Supply chain management principles
• Budgeting and cost control processes and principles
• Supervisory management principles
• Health and Safety requirements relating to Dispatch function
• Food Safety requirements relating to Dispatch function
• Innovation/Continuous Improvements process principles
• Communication – written, verbal, report writing
• Performance coaching and discipline

Working Conditions

Pressurized environment. May be required to work Saturdays, Sundays and Public Holidays. Overtime expected from time to time.