Accor Hotel F&B Controller
3 weeks ago
Main Responsibilities:
- Administration: To effectively and efficiently discharge duties.
- Customer Service: Responsible for efficient liaison with internal customers like Executive Chef, F&B Manager, Materials Manager, and their team members, Bar Tender for effective controls.
- Maintain Good Relationship with Suppliers:
- Financial:
- Ensure movement of goods within the hotel is properly supported and documented.
- Monitor and control all stocks of the hotel.
- Prepare and issue various cost reports for management analysis.
- Ensure all stores are reconciled on regular intervals.
- Operational: Study, analyze, and report on all variances pertaining to costs and inventory management.
- Verify duty meals and entertainment checks in line with hotel laid down procedures and prepare a daily audit report for approval of FC Director of F&B and General Manager.
- Verify daily void checks report and prepare for approval of FC Director of F&B and General Manager.
- Perform daily and monthly food and beverage sales reconciliation against Sales report and ensure all deviations are explained by concerned department head.
- Perform daily audit and highlight the deviations to Financial Controller and Director of Sales and Marketing.
- Coordinate closely with Chef for obtaining all inter-departmental transfers.
- Manage the hotel's monthly inventory process in strict respect of hotel policies.
- Supervise the daily receiving and storekeeping activities.
- Ensure all goods movements in/out the hotel and stores are accounted for and properly supported.
- Implement and comply with all prevailing cost control policies and procedures by all departments.
- Prepare and issue various cost reports.
- Ensure all recipes are updated in the system and maintain records of all recipes then approve for new menu creation.
- Monitor liquor inventory on a daily basis and conduct surprise audits.
- Ensure all costs are allocated appropriately.
- Responsible for asking wastage/shrinkage reports from various operational departments.
- Maintain all excise records as per local law requirements.
- Report on the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow-moving items, breakage & loss, etc.
- Monitor Mini Bar stocks consumption vs revenue.
- Conduct buffet costing on regular intervals.
- Maintain Par Stocks in Materials and review Slow Moving items along with Materials to avoid loss at a later date.
Remote Work: No
Employment Type: Full-time
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