Food and beverage cost controller

Blue Inn Restaurant

Job Summary

Blue Inn Restaurant, is recruiting suitably qualified candidates to fill the vacant position below: Job Description Costing of recipe and menu: ...

  • Minimum Qualification: HND
  • Experience Level: Senior level
  • Experience Length: More than 20 years

Job Description

Blue Inn Restaurant, is recruiting suitably qualified candidates to fill the vacant position below:

Job Description

Costing of recipe and menu:

  • Weekly food and drinks cost reconciliation report, supervision and coordination of stocks in the stores, monthly and annual stock takes in the hotel. Purchasing, Receiving, storage and issuing of stocks.
  • Market survey, Food Flash report, Approval, and training on the use of procurement /inventory software. And any other jobs assigned or necessary according to the operational need. Processing supplier invoices into the system.
  • Processing departmental transfers, requisitions, and allocating them to the relevant departmental codes into the SAGE system.
  • Maintaining a cost of sales budget on food and beverage of 30% and 25% respectively (i.e. cost controlling).
  • Monitor the purchases, receiving, storage, manufacturing, and sales of stock of the company
  • Ensuring that departmental variances are kept to its minimum.
  • Ensure that controls are put in place to safeguard the stocks of the Residence.
  • Involved in the costing of all menu items.
  • Monthly and mid-month stock take (ie. Planning, conducting and computing)
  • Ensure that departments are in line with per level agreed upon by Food & Beverage management.
  • Daily reconciliation of beverages with Micros and physical quantities viz Opera Revenues.
  • Reconciling Food and Beverage summary sheets viz Opera Revenues.
  • Making sure Cost Of Sales is in line with the budget.

Inventory Management:

  • Bar physical stocktaking Inventory Daily, Weekly, and Monthly Basis.
  • Liquor Store physical stocktaking Inventory as per Requirement Daily, Weekly and Monthly Basis.
  • Grocery & Perishable Store physical stocktaking Inventory as per Month-end Basis.
  • Kitchen physical stocktaking Inventory on as per Requirement Month-end Basis.
  • Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.

Store & Purchase Management:

  • Maintaining the store (Food, Beverages, Liqueur, Glassware, Crockery & Cutlery, etc.
  • Receiving of all kinds and entered in the system.
  • Issues to the Cost Centers of the Restaurant and enter on the system.
  • Maintain up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.

Job Requirements

  • The ideal candidate must have at least 3 years experience as a Food and Beverage Cost Controller in a hospitality setup.
  • Candidates without practical work experience as a Food and Beverage Cost Controller need not bother applying.

Note

  • Interested and qualified candidates should send their Cover Letters stating their achievements as a “Food and Beverage Cost Controller” with the subject “Food & Beverage Cost Controller” 

How to Apply?

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