F&B Controller

Your Day Today:

Financial Returns:

Prepare and distribute monthly Costing report of food and beverage as directed.

·Manage and complete monthly stock-takes for Food & Beverage departments as required.

·Assist and guide all departments to be cost effective in purchasing to ensure profit margins are achieved.

·Ensure Beverage is issued to the Outlets based on authorized requisitions, and adhere to the Policies and Procedures in place

·Alert Heads of Department on slow moving goods and goods nearing expiry dates ensure wastage is limited and product ordering is altered accordingly.

·Prepare all monthly/weekly reports (Par stock count, slow moving report, difference report, surprise check on items received in the stores) review with Director of Finance & Business Support/Manager - Finance and send for signature

·Manage cost reporting on a weekly basis.

·Reviews and verifies spoilage and breakage.

·Prepare P&L statement of major banqueting events, verifying the banquet bills and BEO with Policies.

·Review and investigate Void check report, Discount reports, A&G, ENT & OC check and adhere to the Policies and Procedures in place.

·Review and prepare inter department transfer and amenity reports.

·Close all market list purchase orders and review all pending orders and close in necessary on weekly basis

·Perform spot checks & review slow moving items, prepare report and distribute to the concerned

·Ensure all stock levels are within maximum & minimum quantity as specified in the approved list and prepare report, take approval and distribute to the concerned.

·Ensure all purchases are booked on a daily basis by the receiving clerk after checking with the purchase orders (quantity, price, quality) and transferred them to the respective departments.

·Account all rebates, transfers, adjustments/Allocation, entertainments costs during the month and prepare monthly JV for cost/credit adjustments.

·Take Beverage store & outlets inventory on a blind sheet, update physical stock count in the system, take variance/difference report, review any variances & discuss with Manager-Finance and follow actions and then close inventory for all outlets/store and print monthly stock report.

·Balance Beverage store/outlets inventory value with General Ledger and investigate in any differences noticed.

·Strict implementation of the CSA and achieve 100% score in CSA Audit of related section.

·Performs related duties and special tasks assigned by Director of Finance & Business Support.

·Generating various reports for F&B such as food cost, beverage costing, menu costing, breakfast costing, breakages, wastages etc.

·Maintenance of Records related to liquor and licensing.

·Liasoning with excise officials for measurement of liquor during the process of audit

People:

·Identify, train and develop staff who require more awareness to reduce wastage and cost.

·Implement winning ways & brand service behavior in your professional approach.

·Complete all assigned E. Learnings and trainings on time.

·Ensure the Beverage Cellar maintains sufficient stock at all times as per with the Par stock levels.

Guest Experience:

·Carry out spot checks in Food receiving to ensure quality.

·Prepare the recipe costing for menus prepared by the Executive Chef and suggest the selling price.

·Respond to and resolve account queries promptly and efficiently.

Maintain good professional rapport with the internal and external customers.

Responsible Business

·Help Green Engage Team in ensuring energy and cost saving.

·Support hotel and IHG initiatives towards CSR.

·Ensuring that policies & procedures related to cost control are followed.

·Assist in market survey with purchase manager for controlling price.

·Verifying Excise registers and interacts with excise office for complying statutory requirement.

Accountability

This is the ground level assignment in the procurement function for a full-service hotel. Typically coordinates with a staff of professional and/or store /receiving operation positions.

What we need from you:

• He must be a Graduate (preferably a post graduate) with experience of F&B Controls in hotel Industry.

Minimum experience of 3-5 years in the same field.