Food Cost Controller - International Restaurants Chain

Confidential Company - Cairo, Egypt

54
Applicants for
1 open position
18
Seen
12
Shortlisted
4
Rejected
Experience Needed:
More than 8 years
Career Level:
Manager
Job Type:
Full Time
Salary:
Negotiable
Languages:
English
Vacancies:
1 open position
About the Job
  • Must have a thorough working knowledge of all corporate policies and procedures as they relate to internal cost control.
  • Must be willing to work a flexible schedule in order to accomplish major responsibilities and tasks.
  • Must be willing to accept assignments on as need basis in order to promote teamwork.
  • Must have a commitment to follow all local and corporate policies and procedures as they relate to food and beverage control.
  • Must work in a safe, prudent, and organized manner.
  • Establish and maintain local policies as they relate to the receipt issuance and general controls of food and beverage and other important cost areas in the hotel.
  • Assist in the monthly food and beverage inventories count and extension.
  • Lead and supervise receiving and general store staff on receiving and general store day to day operations and follow hotel policies in these areas
  • Establish and maintain a database for food and beverage inventory stock including up-to-date pricing.
  • Establish and maintain a cost allocation transfer system for food and beverage supplies to the various departments.
  • Summarize these transactions for each financial period close.
  • Cost all food and beverage items and where practical, input these costs into the point of sales system and generate monthly potential food and beverage cost of sales.
  • Prepare and all food and beverage costs on a monthly basis and recommend alternatives to improve costs.
  • Price all food and beverage storeroom requisitions and compute the following:
  • Monthly food and beverage actual costs by outlet
  • Monthly storeroom issuance variances for all departments
  • Assist F&B management in menu costing in order to establish menu item sale prices.
  • Establish and monitor the following operational controllers in the banquets and food and beverage outlets: Cash Barista, Menu Items (ensure that they are properly rung up the system)
  • Liquor pouring procedures, Guest check void controls, Cash handling and check settlement, Operation inventories and reconciliations Point of Sale system user capabilities and controls, Portion controls Prepare F&B reports as requested by management.
  • Monitor and record all house account meals and entertainment expenses and report any non-compliance to the Assistant Controller for follow up with the hotel management.
  • Maintain menu costing on all food and beverage items and make F & B management aware of any pricing problems.
  • Constantly monitor all food and beverage controls to ensure compliance with the Company’s policies and procedures.
  • Perform any other spot checks as prescribed in the Food and Beverage Manual.
  • Coordinate, attend and monitor all food and beverage physical inventories to ensure accuracy.
  • Verify, extend and tabulate the above inventories and prepare monthly inventory adjustments journal entry.
  • Maintain a close working relationship with the Food and Beverage Director, Executive Chef and Director of purchasing and make them aware of any potential problems or opportunities to improve the controls in their areas as they relate to food and beverage.
  • Attend Food and Beverage meetings to review prior Food and Beverage report to highlight actions needed, and focus Food and Beverage management on appropriate opportunities.
  • Conduct and supervise bi-weekly market survey and submit survey analysis report
  • Control and manage hotel operating equipment breakage and attend weekly meetings
  • Conduct regular operating equipment count and submit count analysis report and action plans
  • Conduct monthly purchase price audit on general goods purchasing and submit comparison report on a monthly basis
  • Conduct cash integrity test on outlets and other key areas of the hotel on a monthly basis
  • Conduct weekly and monthly staff cafeteria cost analysis report and meet with HR and cafeteria chef on a regular basis
  • Conduct monthly audit on transportation department cost i.e. gasoline, toll fee, driver meals etc.
  • Control and monitor F&B wastage and hotel usage on materials such as flowers, energy, cleaning chemical, printing and stationary by checking monthly consumption and audit different areas on a regular basis
    Job Requirements
    • WE are a Well Known international Restaurant & Cafe Chain
    • Have to be experienced for Minimum 8 Years in the Hospitality & Restaurant Field.