Job description
Report on all stock movement and stock position daily, weekly and monthly
Participate in management, control, salvage and usage of usable left over food items.
Track and advise the F&B manager and the Executive chef on the latest trends on portion costing, so that they can adequately price
Manage staff meals budget and provide the monthly cost on the same
Maintain and conduct inventory of bar and beverages stock
Prepare daily cost, potential sales, actual sales report and investigate any variances
Prepare a daily food and beverage cost by costing all requisitions and direct issues
Check on the budgets, cost and suggest effective methods of managing variances
Ensure accuracy of the stores stock
Prepare a monthly update of all cost and pricing to ensure the same is in line with the Hotels budget
· Forecast supply and demand to prevent overstocking and running out-of-stock (OOS)
Perform weekly inventory reconciliation i.e. physical stock with the stock in the system and advise management on the cause of deviations (if any).
Ensure no item is issued out of the store without a requisition with proper authorization
Check and confirm the prices on our menus are captured correctly on POs.
Perform periodic checks on the value of the restaurant food Vs posted food totals, perform spot check on bins
Conduct that monthly inventory is conducted on food, beverage, cutlery, crockery, glassware, cleaning materials, re-saleable, empties, linen, stationery, and disposable
Prepare monthly reports for accounts department
Requirement
3years’ experience in the hospitality industry in a similar role preferably in a 4 star or 5 Star hotel
Bachelor’s Degree in Finance / Accounting /Commerce
Working knowledge of financial principles & F&B controls
Working knowledge of Inventory & POS Systems – Micros Fidelio / Materials Controls is preferable
Good computer skills: MS Excel, Receiving Software, Inventory system & Micros POS
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