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  • Posted: May 28, 2017
    Deadline: Jun 1, 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

    • Producing an accurate set of month-end accounts, with comparisons to forecasts and previous periods
    • Preparing profit and loss accounts and the balance sheet for senior management
    • Coordinating monthly inventory
    • Estimate BOM based on actual requirements (Recipe)
    • Find opportunities to control cost across production processes
    • Analyze costs and trends accurately
    • Track work order-wise costs incurred against standard costs
    • Coordinate purchases and analyze trend
    • Track cost over-runs and provide timely advice to functional heads
    • Making sure cost of sales of all the items is correctly ascertained.
    • Double checking financial controlled system and procedure
    • correctly to their different revenue center.
    • Conducting reconciliation within the departments and outside company.
    • Proper accounting posting Via sophisticated accounting software and procedures
    • Coordinating monthly inventory taking with the store manager.
    • Supervising all journal and ledgers account balance
    • Reporting inventory valuation to the top management.
    • Investigating every variance in inventory so as to debit or credit the appropriate department.
    • Controlling cost of purchase of all items by making sure good suppliers are awarded with the contract of supply.
    • Preventing leakages for profit lost. etc.
    • Take part in monthly and yearly budgetary process for the company and making sure it is followed correctly.
    • Provide weekly dynamic forecast of expected results, variances and budget comparisons.
    • Responsible for best practice standards to include: competitor analysis; environmental scanning; market modeling; distribution yield management; business mix yield management; length of stay yield management; inventory availability by channel; pricing control and new pricing concepts
    • Analyze overall monthly hotel performance and provide summary report with recommendations to improve long term strategies.
    • Perform competitive benchmark studies and follow market trends.
    • Create and maintain a 13-month rolling demand calendar.
    • Create and develop pricing strategies in conjunction with the individuality of each hotel.
    • Manage and oversee strategy for all 3rd party distribution
    • Responsible for assessing, analyzing and pricing group business strategies

    Method of Application

    Applicants should send their application and CV's to: jobs@bluelodgecatering.com

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