JOB SUMMARY
To establish guidelines and ensure accountability over safeguarding the company’s investment in F&B inventory by preventing and limiting excessive costs. Ensures that the hotel’s policies are adhered to in the areas of purchasing, receiving, storing and issuing and revenue control. Supplies management with the tools for planning and controlling of the F&B Department. Responsible for preparing accounting information relating to food and beverages and enabling timely preparation of financial and statistical reports in accordance to MEA Standard.
RESPONSIBILITIES
The primary responsibilities of the role include:
· Approve REQ/PO in BirchStreet as per LSOP threshold (storeroom requisitions)
· Control food and beverage preparation, on a redefined timely basis, by means of cost ratios (which are the cost of goods sold expressed in relation to actual sales).
· Calculate standard potential food costs based on the sales history and the standard recipes, and compare them with the actual results.
· Assist in defining standardized beverage portions and calculate their potential cost ratio.
· Compare actual and potential sales of beverages on a fixed timely basis.
· Make surprise controls in Bars and Restaurants to ensure that procedures and service instructions are followed and that quality and quantity meet the desired standards.
· Reviewing and auditing of all F&B invoices and verify that quantities and prices listed are those of purchase orders, market lists and/or various beverage orders lists.
· Take inventories on a monthly basis of all F&B items on stock and prepare monthly storeroom reconciliation.
· Assist in establishing and checking purchase specifications and periodically review them to make sure that they are followed and also check if competitive market prices are being obtained.
· Inspect the receiving and storing/issuing departments and confirm that the established MEA Addis Ababa procedures are maintained.
· Review the work of the food checkers and/or cashiers, to make sure that there are no irregularities and that the pricing of the guest checks is in accordance with the current menus and that no food is leaving the kitchen without being checked and priced.
· Prepare desired financial and statistical results by taking into consideration the established calendar of reports.
· Supervise activities performed by storekeeper and receiving agents
· Prepare, analyze and report slow moving store items to concerned departments
· Conduct spot check for storerooms at least twice a month
· Communicate store(s) closing open/close timings for requisitions
· Establish store(s) month end closing process for inventory count
· Monthly receiving report should be generated by receiving agent and checked by Cost Controller
· Beverage perpetual (on-hand) inventory is audited on a monthly basis and the results are compared to actuals once per month.
· Perform other duties assigned by his/her Supervisor.
· Approve REQ/PO in BirchStreet as per LSOP threshold (storeroom requisitions)
PROFILE
Experience
- Must have a minimum of 2-3 years’ experience in Cost Control Position with MEA or another hotel company.
Education
- College Degree
Required Skills
- Ability to maintain hotel’s standards, policies and procedures
- Ability to maintain positive and engaging relations with all inquiries
- Organized and focused in high stress situations
- Proficiency in Outlook and Microsoft Excel
- Ability to multi task and take on cross functional tasks when required
- Ability to direct and supervise others
- Ability to train and develop others
- Ability to be clear forward thinker, analyze and resolve problems using good judgment in pressure situations.
- Ability to focus on details, analyze and resolve numerical problems.
- Ability to work with constant interruptions and maintain a calm, pleasant and professional attitude.
- Ability to ensure confidentiality of pertinent hotel data/information.
- Ability to work without direct supervision.
- Ability to communicate in English with guests, visitors and hotel staff.
- 2 years’ experience in a similar position.
- Computer, Cost Analysis and general ledger knowledge.
I acknowledge receipt of my job description. I have read and understand my responsibilities and agree to carry them out. I also understand that it is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibilities. From time to time, my job description may change or I may be asked to perform reasonable duties outside of this scope, by which I am expected to abide.
· Education and Experience
Bachelor's degree in accounting or related major; minimum two years' experience in Supervisory level, Having experience in 5-star hotel is advantageous.
Must have a minimum of 2-3 years’ experience in Cost Control Position with MEA or another hotel.
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