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Cost Control Manager

Osana Family Wellness
Maadi, Cairo
Posted 5 years ago
119Applicants for1 open position
  • 108Viewed
  • 35In Consideration
  • 73Not Selected
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Job Details

Experience Needed:
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Job Description

A) Basic Function:

  • To provide management and food & beverage department heads with F&B operation information as an aid to controlling and administering their departments. To establish and monitor F&B Cost control system and procedures. All with a view to maximizing food and beverage profits consistent with a high level of quality, service and guest satisfaction.

B) Scope and general purpose of the job:

  • Responsible for administering the food and beverage cost control function including the purchasing, receiving, storing and issuing of food and beverage, menu planing, production, pricing and portion control, inventory control, forecasting and analysis reporting in a timely manner food and beverage costs, opportunities and problems and the provision of information for accounting purposes.

Work Performed:

Purchasing :

  • Ensure that standard purchase specifications are maintained on a continuo basis.
  • The department that unified corp. The specified bidding procedure is followed.
  • Reviews invoice prices with those quoted on the daily quotation sheets.
  • Maintains beverage inventory cards for checking/control purposes.

Receiving:

  • Spot check goods received to ensure that it conforms to establish a specification for weight, counts, trims and is correctly invoiced. Ensure errors are corrected.
  • Check the accuracy of the entries, extensions and totals of the receiving clerk’s daily report that all items unaccompanied by an invoice are entered on the report and that goods without invoice and error correction forms are completed.
  • Reconcile total food purchasing as invoiced by suppliers with that shown on receiving clerk’s report.

Storing and issuing:

  • Department those goods are stored properly, that they are price stamped and issued in proper rotation and that the key control to the storage areas is followed.
  • Record the daily and monthly food and beverage issues of both requisitioned and direct issues to the kitchen.
  • Monitor issue procedures from storerooms to ensure requisitions are presented properly signed authorized and that the established procedures are followed for both food and beverage.

Menu planning, pricing, production and portion control:

  • Establish in conjunction with food and beverage manager and executive chef standard portion sizes and monitor conformance.
  • Determine potential food cost for each outlet and bar cost for each bar review.
  • Establish and monitor the control procedure for banquet beverage bars including issue, return and re-issue practices.
  • Provide the chef de cuisine with information for planning daily production and participate in control/usage of leftover items.
  • Review and provide current portion cost information in order to appraise menu pricing.

Inventories of Food & Beverage:

  • Take monthly inve

Job Requirements

  • Bachelor's degree in Finance and Accounting or similar major.
  • Good verbal and written communication skills.
  • Good analytics and reporting skills.
  • Experience with Accounting System, POS Systems and cost and inventory systems.
  • Ability to multitask, 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.
  • Have the knowledge of Costing concept.
  • Working on Budget and Forecast.
  • 100% On Excel.
  • Background of finance for P&L presentation.

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