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Job Description
CONTROL AND RECONCILE FOOD AND BEVERAGE COSTS BY ANALYSIS
- Examines all food and beverage invoices, verifying quantities ordered and received against the food order sheets and purchase orders
- Compares quoted prices to invoice prices
- Verifies food and beverage invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet
- Totals and codes invoices on a daily basis
- Ensures that all items requisitioned are properly accounted for by observing the requisitioning process
- Reviews total food and beverage requisitions for pricing and extension accuracy
- Maintains costs percentages on a daily basis for both food and beverage and prepares a daily report
- Maintains liquor storeroom perpetual inventory
- Works with the Executive Chef to co-ordinate tracking of high cost items in the food area
- Reconciles all food and beverage costs deviations between requisitioned costs and physical inventory cost on a monthly basis
- Updates menu costs quarterly for all outlets and meal periods
- Observes storeroom and kitchen inventory procedures and takes action when necessary
- Supervises and assists in taking physical inventories of all food and beverage
- Performs closing duties relevant to the accounting of the food and beverage department
- Prices and extends all monthly food and beverage inventories
- Debits miscellaneous food cost deductions to proper ledger accounts and credits food and beverage cost accounts so that both sides balance
- Prepares preliminary food and beverage cost report to summarise purchases
- Prepares menu potentials by developing and compiling accurate menu abstracts
- Develops potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager
- Checks merchandise received daily to determine that it conforms to weight, trim, and count specifications
- Tests for suitable quality and accurate menu pricing by performing yield tests of specific products
- Works closely with Food and Beverage Manager to develop menu pricing of food and beverage products
- Prepares cost breakdowns of food and beverage
- Insures that items are prepared and stored as specified
- Reviews daily food production as it relates to cover forecasts to make sure that it is according to plan
- Supports a safe hotel by applying hotel regulations, and adhering to existing laws and regulations
- Anticipates possible and probable hazards and conditions and takes action to prevent them from happening
- Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct
- Any other duties which could be assigned by the hotel management in the future.
Job Requirements
- Experience in Hospitality
- Demonstrate strong interpersonal, communication and presentation skills
- Able to develop strong, cooperative relationships with department heads
- Bachelor’s degree in finance or relevant field strongly preferred
- Exceptionally well organized with an aptitude for data
- Ability to work under pressure.
- Good communication Skills
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