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  • Posted: Jun 1, 2017
    Deadline: Jun 8, 2017
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    Crust & Cream is a full service restaurant, which seamlessly combines a bakery, bistro and a 'coffice’, to deliver an unforgettably relaxed dining experience, where you can eat, meet and simply retreat. From a Yorkshire style Full Power English Breakfast to a real Italian style Americano paired with a freshly baked Éclair au Chocolat...
    Read more about this company

     

    Food & Beverage Revenue/Cost Controller

    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.

    Method of Application

    Applicants should send their cover letters stating his/her achievements as a "Food and Beverage Cost Controller" in a hospitality setup to: jobs@bluelodgecatering.com with the subject "Food & Beverage Cost Controller".

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