(Job Ref: ZU/10/Adv/12/2023)

To liaise closely with the Campuses, hostels, other Food and Beverage outlets, Hospitality, Procurement, Administration, and Finance departments on various F&B operational and cost-related issues.

Duties and Responsibilities

Reporting to the Campus Director, the position holder will be responsible for the following, amongst others:

• Ensure that the procedures, standards, quantities, and storage conditions for food and beverage items are adhered to and recommend areas of improvement.
• Review, cost, and approve recipes and menus generated by the departments and recommend alternatives to improve costs.
• Perform test checking on the receiving and utilisation of goods for the hospitality department, hostel, and campuses.
• Randomly test the inventory of departments, hostels, and campuses by reconciling the opening stock with the closing stock, taking account of any issues.
• Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
• Daily monitoring of the F&B opening and closing stocks to ensure all supplies are utilised for the intended purpose and that any surplus is retained in safe custody.
• Check and ensure that no items/material is issued out from the store without requisition or approval from the respective department head.
• Maintain workshop equipment and facilities and ensure all workshops are under lock and key when not in use.
• Keep an updated workshop inventory on a monthly basis to ensure proper tracking of workshop resources.
• Preparing daily, weekly, monthly, and ad hoc Food and Beverage Reports.
• Tally all end-of-session and cost reports generated from hospitality, hostels, campuses, and other F&B outlets.
• Perform other work-related duties as assigned.

Requirements

Qualification & Experience

• Minimum of a Diploma in Hospitality Management, Food and Beverage Management, Catering and Accommodation Management.
• At least two (2) years’ experience in restaurant/hotel cost control.
• Certificate level training from a recognized institution with some degree of specialization in Hospitality Management, and or Food and Beverage Management with at least 5 years of relevant work experience.

Skills & Competencies

• Has problem-solving skills
• Gains the confidence and trust of others through honesty, integrity, and authenticity
• Ensure accountability holding self and others accountable
• Leads by example and act as a role model
• Professional, ethical, and transparent
• Above-board work ethic
• Action-oriented- takes on new opportunities and tough challenges with a sense of urgency, high energy, and enthusiasm.