JOB SUMMARY

Responsible for calculating costs of food and beverage items. Record information and produce control ‎reports periodically to help maintain a suitable inventory of food and beverage items for the Hotel. ‎Help change price menus or change the prices of certain items based on the information they ‎collect. Recommend solutions if food or beverage shortages occur. ‎

DUTIES AND RESPONSIBILITIES

• Control Food & Beverage Cost:
• Engineer menu for costing purposes.
• Prepare variance analysis and discuss with relevant parties.
• Coordinate with restaurant management and finance to address F&B issues.
• Update selling prices in POS system as instructed.
• Continuously identify weaknesses in controls and suggest improvements.
• Monitor Revenue and Costs:
• Check daily F&B revenue reports for accuracy.
• Prepare daily and monthly cost reports.
• Ensure all menu items have documented recipes.
• Participate in restaurant stock takes.
• Quality Control and Compliance:
• Conduct surprise spot checks at outlets.
• Verify accuracy and quality in receiving department.
• Monitor material issuance from store, ensuring proper approval.
• Prepare daily staff meal cost report.
• Procurement and Invoice Verification:
• Conduct spot checks on received goods.
•  Ensure deliveries align with schedules and inventory levels are maintained.
• Audit monthly stock and reconcile discrepancies across stockrooms.

Prerequisites:

• Good verbal and written communication skills.
• Good analytics and reporting skills.
• Experience with Accounting Systems, POS Systems, and cost and inventory systems.
• Ability to multitask, and work in a fast-paced environment.
• Have a high-level attention to detail.
• Ability to work independently and to partner with others to promote an environment of teamwork.