Food & Beverage Revenue/Cost Controller at Blue Lodge Catering Limited

Job Description

• 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 budget.

Food and Beverage Controller:

• Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports (Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food, Liqueur and Beverage).
• To keep strict Control over Liqueur Consumption, Ordering, Spoilage as well as Breakage.

Auditing Management:

• Daily Auditing Sale Bills.
• List or any other Discount Authorized by the management.

Inventory Management:

• Bar physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Liquor Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking 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

• 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 to bother applying.