F&B Cost Controller

Location
Muscat, Sultanate of Oman
Posted
23 Jan 2017
Closes
20 Feb 2017
Sector
Hotel
Job Level
Non-Management

Duties and Responsibilities:

  • 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
  • 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

System Knowledge:

Mandatory working experience in FMC (Fidelio Material Control System) Software

Educational Qualification:

Minimum Bachelor Degree in Accounting / Diploma in Hotel Management

Working Experience:

Minimum two years experience in as Cost Controller in 4 Star or 5 Star chain hotels.  

Joining Date / Availability:

Maximum 30 days / ASAP