Job Title: Debtors Administrator
At Jack Black Brewing Company, we are inspired by our great beer and have a passion for excellence. We are on the lookout for a tenacious, ‘can do’ Debtors Administrator who is on the ball and enjoys working in a busy and challenging environment. This position goes beyond that of a debtor’s clerk and will have you involved in all aspects of our active office.
As a Debtors Administrator you will be the lifeblood of the business, ensuring our cash is always flowing while maintaining fantastic relationships with all our customers. The ideal candidate will need to be able to work independently as well as part of the team.
The role is best described but not limited to the following:
- Handling credit agreements/vetting of customer and processing new account.
- Taking customer orders
- Account queries
- Reconciliation of debtors
- Debtor collection and follow up
- Capturing of bank receipts
- Hand over of bad debt
- 3rd party stock levels
- Vat control account reconciliation
- Sales report compiling – 3rd party
- Ad-hoc delivery route management
- Ad-hoc driver management
- Ad-hoc reconciliation of creditors
- Ad-hoc admin / filing / office support
- Ad-hoc capturing suppliers invoice
- Pastel Accounting.
- Min 3 years experience as a debtors clerk.
- Effective communication skills.
- Computer skills – Microsoft Word, Excel, Outlook.
- Reliable, responsible and trustworthy.
Great people skills, the ability to multitask and work within a team will hold you in strong stead.
Experience working in Pastel is essential.
Our team is only made up of the best so if fancy yourself being a member of the ‘A Team’ and have what we are looking for then do not hesitate to send in your details (resume and cover letter) to firstname.lastname@example.org
*Please note, that although we’d like to respond everyone individually, due to time constraints and the volume of CVs received, we’re unable to do this. If you don’t hear from us within 2 weeks please consider your application unsuccessful.
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Last year we had the privilege of handing out ice cold Jack Black’s to the legends who heroically crossed the finish line. Those of you who were there will know that the vibe was incredible, incomparable, amazing and downright special.
Image: Nick Muzik
Since then we like to think (or at least hope) that we’ve formed a bond with many of you, and strengthened our bond with our beautiful Table Mountain.
This year we’ll be there again, with an outstretched hand and an ice cold Jack Black, for you, because heaven knows you deserve it.
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Like many of our oldest and dearest, we first met Ash back at the Neighbourgoods Market at the Old Biscuit Mill, waaaay before anyone was paying attention to us or trying to understand what the heck we were doing. Craft beer was a totally unfamiliar and almost non-existent thing, so brewing beer out in Stanford and hauling it to a farmer’s market in Woodstock every single Saturday was a bit of a crazy vibe.
Yes, there was a time when the words ‘craft’ and ‘beer’ weren’t commonly found in the same phrase in SA. We used to have to refer to ourselves as a ‘micro-brewed’ beer for clarity’s sake. And we got weird looks. But not from Ash. She’d come visit us weekend after weekend at our dodgy little stand for a pre or post shift beer, holding down a hectic job (but really kicking-ass) at the world-renowned Test Kitchen restaurant with Luke Dale-Roberts.
Neither of us were household names but we shared a sense of purpose, committing ourselves to our causes in a no holds barred kinda way. Because we had to. Ash knew and understood the value of ingredients, processes, time, and materials – because like food, beer is alive – and you don’t wanna rush the process. She just got it.
Ash was born in the Transkei in a liberal community with a strong sense freedom, family and nature. A self proclaimed introvert, she discovered cooking early on and knew by the age of 9 she wanted to be chef. Her life is peppered with career milestones including work experience at La Colombe and the Test Kitchen. Inspired to broaden her horizons, she travelled to the UK where she worked at a top restaurant whose aggressive approach “broke her down and built her up as they wanted her to be” – but not how she wanted to be. Think loads of swearing, shouting, and bravado. So when given the opportunity to work alongside Heston Blumenthal, she took it – and came into her own.
A road trip ‘eating her way’ through America later, she returned to Cape Town in 2016 to open the highly anticipated Ash restaurant – where she cooked for a sold-out crowd night after night with her charcoal food concept. Fast forward to today, she’ll be opening the doors to her new restaurant, Riverine Rabbit, this October. The restaurant, inspired by both an endangered species and her strong ties with the Karoo, will have a focus on sustainability, seasonal produce, and a drive to support community-driven projects.
She hates the word fine dining, but there’s no doubt the food will be bloody good. No bullshit, no pretense, just amazing food in a beautiful space. After a series of hectic months on the road travelling and cooking, she’s ready to settle down and cook her heart out. Watch this space.
To read more on our ambassadors, check out this blog post.
Image: James Puttick
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With bucket loads of talent and twice the passion, our brewers have collaborated to brew our once-off Wolves of Winter Stout. Inspired by the drop in temperature, fire-side weekends, and an itch to try something new, our team came together and developed this unique recipe ’round the table of an informal brewer’s lunch in our Taproom. Knowing we had a small window in our brewing schedule, a quick scramble for raw materials ensued, and the brewing process began the very next day.
“We wanted to do something completely different while staying true to what we do best. This beer is the culmination of the expertise, perfectionism and passion of our brewing family.”
Our primary focus was the malt. We wanted to achieve a deep dark colour without adding any roasted bitterness, so, along with a few other malts, we chose to brew with Carafa Special – a malt that doesn’t contain a husk and provides a deep rich colour without imparting any strong roasted characters. We’ve kept the hop profile simple, with subtle bitterness and a piney, resinous aroma. And because we wanted this stout to be a little different, we fermented it with lager yeast.
The result is a truly delicious, complex beer that goes down well and leaves room for another. And another.
This R&D release will be available at our Taproom only – while stocks last. If any kegs do sneak out of the brewery, we’ll let you know where they end up!
Nose: Upfront coffee and chocolate aromas with nuances of roasted marshmallows.
Taste: Refreshing medium-bodied stout; unique bitterness that gently lingers, then disappears inviting the next sip… Dark chocolate and coffee flavours follow through on the palate for a subtle but delicious finish.
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“The body, just like the canvas, provides guidelines, limitations and inspiration for any artistic project. The aim is to create flowing compositions which complement, move and live well on the human form. You can’t take back any move, you need to be bold and certain with every mark, brushstroke or line on skin.”
At first glance Warren is a tattoo artist in a sea of tattoo artists, relatively understated and relatively unassuming. It’s only when you inspect the quality and elaborate detail of his work that you start to understand why he feels that the work should do the talking.
Warren’s background is a collision of traditional fine art with modern street culture, making for provocative and often mythological artworks on ‘living, breathing canvases’. We’ve had the pleasure of partnering with tattoo artists in the past, but Warren stopped us in our tracks, and had us re-think the whole notion of this art form, and the passion and motivation behind the ink.
Image Credit: Karl Schoemaker (Work at Play)
Over the years Warren’s approached his life with an entrepreneurial spirit. He’s been successful on many levels and continues to create wondrous large scale tattoos in the form of sleeves and full body suits. But it’s his future that’s really excites us. It’s as if he has an inextinguishable guiding light, urging him to pursue what he calls ‘creative living’.
“Creative Living basically means being the artist to your own life, using your own life as the medium. So the philosophy is, finding interesting ways to curate your dream lifestyle… to ultimately pursue a life of self-mastery on the road to becoming the best version of yourself”.
In a show of further commitment to this ‘creative way of living’ he also refers to his alter ego, Baked Ink. The idea behind the word ‘Baked’ is representative of the creative process; from conceptualisation to execution, with ‘Ink’ honouring the love of both pen and tattoo ink as tools of artistic expression.
Warren’s undoubtedly going to work out a way to flex his creativity across multiple mediums, from illustration, to painting, to food, to music, all with an experiential element that talks to originality. And he wants to inspire others to do the same. He’s determined for the next generation to appreciate, cultivate and master their own creative talents. We can’t wait to see what unfolds and we’re genuinely excited to support him.
To read more on our ambassadors, check out this blog post.
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