Overview
FOOD
COST CONTROLLER
JOB SUMMARY :
The Food Cost Controller ensures accurate tracking and control of food and beverage costs across the hotel. This role supports budget adherence, identifies cost-saving opportunities, and collaborates with culinary and finance teams to enhance profitability while maintaining The Oyster Box’s five-star standards.
Minimum Requirements
- Grade 12
- Hotel Management
- Diploma advantageous
- Minimum of two years’ experience with stock control in a Hotel environment
- Computer literate with good knowledge of Excel and working knowledge of Microsoft Office Outlook and Word
- Exposure to Materials Control and Symphony system is advantageous
- Working knowledge of Micros
- Good command of the English language with good verbal and written communication skills
- Physically fit to carry boxes, receive goods, issue stock and pack shelves
- Good understanding of alcoholic liquor brands and fair knowledge of wines (advantageous)
- Able to work flexible hours including week-ends, public holidays and late shifts
- Attention to detail, analytical, problem solving, team player
- Accounting Package : Microsoft Dynamics – specifically Accounts Payable; Micros Symphony – POS
Key Responsibilities
Produce accurate trading summaries for the Financial Controller and Executive ChefProvide analytical review of monthly reports - profit driven recommendationsStock control elements : ensure the correct application of costing, recipes and stock control procedure in the Hotel into food, beverage, spa, operating equipment, stationery consumablesSubmit and follow-up on variance reports with HODs and Executive ManagersSchedule, attend and control all monthly and audit stock takesEnsure that stock is correctly rotated to ensure minimal wastages and stock lossesEnforce the stock security procedure in all storeroomsCapture data on Materials Control and Symphony for all outlets and Walk-in-FridgeEnsure all procedures are done in accordance with correct auditing and accounting policiesCOST CONTROL AND SUPPLIER PAYMENTS : Ensure expense related invoices of allocated suppliers on financial systemEnsure that invoices are invoiced correctly & reflecting all necessary informationObtain relevant credit notes for under deliveries or returnsKeep a database of all contracts and SLA’sHighlight significant price increases to management and assist in sourcing cheaper suppliers and quotesRegular cost comparisons to assist in keeping costs to a minimumAssist Food Purchaser with monthly bid sheetsAssist Cost Control Manager with rostering of Food and Beverage Purchasers, Receiving Bay Clerk and StoremanMonth End Stock Control
Ensure Stock Related Creditors Invoices are submitted to Accounts PayableCapturing all transfers between storerooms and operations dailyEnsure recipes on Micros Symphony are updated to the current menu and stock items are properly linkedCapturing of monthly stock sheets from each departmentMonthly spot-checking departments on month end stock countPerforming full stock count on certain department if there are high unexplained variancesPulling Variance Reports & investigating and resolving variancesLiaise with all HODs in respect of stock variances and signing off of final stock sheets for management reviewCount and confirm condemned stock for write off and move it to the condemned storeroom until disposalArrange and obtain approval on disposal of condemned stockPrepare month end stock reconciliation and review packsPrepare Cost of Sales analysis at month end on Food & Beverage for reviewPrepare Stock Summary at month end for all Hotel Stock with reasons for variancesPrint and have all the final stock sheets signed off by the relevant department headEnsure all backups are attached to final signed sheets for Variances of Written off Stock, Breakages, Wastage etc.Report unresolved large stock variances to senior management timeouslyAssist in putting in place controls and procedures to limit stock variances and theft#J-18808-Ljbffr