Assistant Manager-Cost Control

2 weeks ago

Paradip, Odisha, India MAYFAIR Hotels & Resorts Limited Full time ₹ 2,00,000 - ₹ 8,00,000 per year

OBJECTIVE: 

Food Cost Controller has the most crucial role in Food Cost Control

Recipes:

  • Custodian of all recipes in the hotel.
  • Work closely with the chef to ensure that accurate and up to date recipes are input in the system.
  • Debate with the chef about the accuracy of the recipes and if required conduct recipe trials.
  • Ensure that sub-recipes of accompaniments and sauces are also prepared and accurately linked to the main recipes.
  • Create a repository of Banquet Recipes and ensure that the system of creating Banquet FP as Recipe is followed

Daily Activities:

  • Extract Food Cost in IDS.
  • Prepare Daily Reports.
  • Daily Meeting with the Kitchen Stewarding Manager (although the direct reporting of the Kitchen Stewarding Manager is to the Executive Chef but he should also have a dotted line relationship with the cost controller)
  • Collect Buffet Food Disposed and Wastages Report
  • Discuss about the functions of the day and plan for collecting buffet food disposal weight.
  • Create/Update Recipes
  • Create Banquet FP Menus in IDS as Recipes and create billing items.
  • Random Inspection of Food Production Areas
  • Random Inspection of Banquet Food Service Areas to check on billing and plate counting.
  • Cross Check NC Authorization
  • KOT Continuity Verification.
  • Update IKT Details in IDS.

Daily Reports: 

  • Daily Food Cost Report – Recipe. This report is generated from IDS. Daily fluctuation in this report is caused by;   1) Sales Mix of the Menu Items sold 2) Raw material purchase price fluctuation. If the variation is because of Purchase price fluctuation, then the purchase department should be held accountable.
  • Daily Banquet FP Analysis Report – This report is prepared by the Food Cost Controller. This report contains against each FP.
  • Minimum Guarantee Vs Actual Pax
  • Quantity of Menu Items Prepared Vs Banquet Buffet Items Disposed
  • Cost of Raw Material Issued for the Banquet Function Vs Menu Cost of the Function
  • Daily Coffee Shop/Outlet Buffet Food Disposed Report – This report should have the value of food disposed from the outlet buffet.
  • Daily Food Wastages Report – This report should have consolidated Food Wastages from all outlets.

Fortnightly Activity:

  • Update Kitchen stock of different kitchens in IDS.
  • Extract Food Cost (Consumption) Reports from IDS and Tally with Food Cost (Recipe) Reports.
  • Organize Fortnightly meeting with concerned managers and present the Food Cost Comparisons, Food Disposed, Food Wastages, Pilferages Charged to Employees, NC Billing etc.

Fortnightly / Monthly Reports:

  • Food Cost (Recipe) Report for Each Outlet & All Outlets
  • Food Cost (Actual) Report for Each Outlet & All Outlets
  • Consolidated FP Analysis Report
  • Consolidated Buffet Food Disposed Report
  • Consolidated Food Wastages Report
  • Analysis of Variance between Recipe and Actual Food Cost.
  • Pilferages Charged to Employees Report
  • NC Billing Report
  • Kitchens Wet Garbage Report
  • Recipe Cost Overview – This is a monthly report. It indicates the Selling Price of each menu item Vs. the Cost Price. This is a very important report as it indicates the increase and decrease of raw material prices.
  • Detailed Food Cost Report 

Vigilance: 

  • A very important part of the Food Cost Controller's responsibilities.
  • Conduct surprise checks of back areas and other employee area. 
  • Unauthorized food consumption and production should be charged to the employees at selling price.
  • At least 3 surprise midnight inspections per month should be done and observations to be submitted to the concerned management.
  • For all banquet functions of more than 400 pax a representative from the Finance Department should be present during food pick-up and billing. Duties should be assigned by the Food Cost Controller.
  • For smaller functions the Food Cost Controller should make random inspections.
  • For outdoor catering functions a person should be deputed from the accounts department to keep an eye on billing, consumption and wastages.
  • For Coupon or per person Direct Billing functions such as Carnivals, Club functions etc. a cashier should be assigned.
  • Surprise inspection of Food Production Areas. Inspect waste bins, collect samples of wastages in peeling and cutting.
  • At least 4 late evening inspections per month to be done of food production areas to ensure that no unprocessed perishables are kept in the kitchen.
  • Should have high focus on cash and carry outlets and during food festivals.
  • Random inspection of Coffee Shop during meal timings. Observe tables occupied and later check billing of those tables.
  • Other Roles of Food Cost Controller
  • Party to all supplier meetings and contract negotiations. 
  • To ensure that volume discounts and freebees from the suppliers are accounted for in the contracts. 
  • To be aware of quality commitments from the supplier at the time of negotiation.
  • To evaluate if cheaper and higher yield alternatives can be obtained.
  • Monitoring of Wastages and Yields – Should Monitor Garbage Weights. Higher Garbage indicates more wastages and Lesser Yields.
  • Monitor quality of items delivered by the supplier on a random basis.
  • Audit – Should take random account of kitchen stocks.
  • Monitor the disposal of prepared items on Display in Super Snacks and Mama Mia.

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