Job Summary
Primarily responsible for calculating costs of food and beverage items and also responsible for the short and long-term planning of the f&B controlling and pricing aspects.
Job Description
KEY RESPONSIBILITIES
Maintain the food inventory updated on a daily basis
Ensure that up to date cost price of all food & beverage items are available so as to ensure careful purchasing.
Carry out spot-checks on the hotel stores rotating stock-takes and carry out checks on storing operations.
Input stock counts records and analyze results highlighting the discrepancies for additional counts or reviews (Micro Invest)
Conduct audits, reconciliations and controls procedures, whilst tackling systems and financial control problems.
Keep an up to date record of all departmental monthly expenditure of items so as to ensure strict budgeting control.
Participating in weekly budgeting and purchasing processes
Prepare daily kitchen food cost, issuances and submitting the same to relevant managers.
Check periodically that the value of the restaurant food checks agree with the cashiers posted food total.
Maintains an up to date list of all cost prices and ensures that all these cost prices are in measures and advice of variations.
Ensures that daily stocks are well captured and reported.
Coordinate and participate in weekly and monthly departmental stock taking activities.
Prepare weekly/monthly expenditure and weekly/monthly stock balance reports
REQUIREMENTS
Degree/Diploma in hospitality or equivalent experience working in a reputable hotel/restaurant in similar capacity
At least CPA 4
2 – 3 years’ experience as a F&B Controller or related role
Good in analysis and use of excel
Reporting
High level of integrity and honesty
A valid Driving License
