Job Description
Processing supplier invoices into the system.
Processing departmental transfers, requisitions, and allocating them to the relevant departmental codes into the SAGE system.
Maintaining a cost of sales budget on food and beverage of 30% and 25% respectively (i.e. cost controlling).
Monitor the purchases,receiving,storage,manufacturing and sales of stock of the company
Ensuring that departmental variances are kept to its minimum.
Ensure that controls are put in place to safeguard the stocks of the Residence.
Involved in the costing of all menu items.
Monthly and mid – month stock take (ie. Planning, conducting and computing)
Ensure that departments are in line with per level agreed upon by Food & Beverage management.
Daily reconciliation of beverages with Micros and physical quantities viz Opera Revenues.
Reconciling Food and Beverage summary sheets viz Opera Revenues.
Making sure Cost Of Sales is in line with budget.
Food and Beverage Controller:
Food & Beverage Controls Management:
Making Comparison Actual v/s Consumption.
Food Menu and Beverage Menu Costing.
Menu Engineer & Popularity Reports (Weekly and Monthly Basis)
Maintain Shortage & Excess Report
Prepare According to Parties Food & Beverage Cost Report.
Surprise Check of Receiving, Store, Cashiers and Operation.
Verify all Purchase Bills with the Contracts with the Suppliers.
Prepare Month end Cost Reports of all Income Head Cost Centers (Food, Liqueur and Beverage).
To keep strict Control over Liqueur Consumption, Ordering, Spoilage as well as Breakage.
Auditing Management:
Daily Auditing Sale Bills.
List or any other Discount Authorized by the management.
Inventory Management:
Bar physical stock taking Inventory Daily, Weekly and Monthly Basis.
Liquor Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
Maintaining the store (Food, Beverages, Liqueur, Glassware, Crockery & Cutlery,etc.
Receiving of all kinds and entered in the system.
Issues to the Cost Centers of the Restaurant and enter on the system.
Maintain up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Job Requirements
Ideal candidate must have at least 3 years experience as a Food and Beverage Cost Controller in a hospitality setup.
Candidates without practical work experience as a Food and Beverage Cost Controller need not to bother applying.
Applicants should send their cover letters stating his/her achievements as a “Food and Beverage Cost Controller” in a hospitality setup to: jobs@bluelodgecatering.com with the subject “Food & Beverage Cost Controller”.
Apply via :
jobs@bluelodgecatering.com
