Job Summary

The Food and Beverage cost/stock controller is 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. He/she is responsible to keep records of information and produce control reports periodically to help maintain a suitable inventory of food and beverage items used by the catering department for patients, staff and functions. In addition, He/she will keep inventory of service and capital equipment within the department.

Responsibilities

• Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
• Prepare variance analysis for food & beverage and communicating with relevant parties.
• Update and maintain sales receipts for staff services
• Check and verify all staff meals and staff subsidy.
• Check and verify all function meals.
• Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
• Check the menu pricing for patients, staff and functions and ensure that all items are within and correctly matched to the system.
• Continuously study weaknesses in F&B control implemented and provide suggestions for improvements.
• Carry out price review of menus and menu engineering in liaison with the Manager and the Head Chef.
• Responsible for linking the articles and Recipes in Material Control.
• Prepares and submits to the manager daily Food and Beverage inventory, sales and inventory report.
• Prepares and submits to the manager monthly F&B inventory, cost and sales report.
• Responsible for surprise spot checks at all F&B outlets.
• Prepare the daily and monthly cost report of the department in relation to cost of sales.
• Prepare daily staff meal cost report.
• Spot check on the receiving process to ensure that the scales are correct and goods are checked for quantity and quality.
• Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
• Check and ensure all menu items have a recipe.
• Inventory management of the capital equipment and ensuring that all equipment have asset tags and records kept to date.
• Inventory management of service equipment stocks in circulation and the stocks in store, making requisitions as per reorder levels

Requirements

• Diploma in Food and Beverage service and sales from Recognized Institution or equivalent.
• Experience with Accounting System, POS Systems and cost and inventory systems will be an added advantage.
• At least 2 years’ work experience at the same role with an up-scale (4/5 Star) hospitality environment.
• Knowledge of management of food safety based on Hazard Analysis and Critical Control Points (HACCP) (Added advantage)