Assistant F&B Cost Controller

Industry:
Catering Companies, Hotels Clubs and Spas, Restaurant/ Bars and café
Department:
Food and Beverage Service
Level:
Staff- Line level
Location:
ME/GCC (Except UAE)
Salary Description:
BHD 250 plus other standard benefits
Posted:
10/09/2016
Recruiter:
Apt Resources, Dubai
Job Ref:
1496

Vacancy No : 1496
Description :
A Bahrain-based company which is part of a large and wide company portfolio – from newspapers to hotels / resorts, independent restaurants, retail, financial and real estate investments, construction and Health & Beauty divisions is currently looking for dynamic professionals to join their growing team.
Location : Bahrain
Industry : Restaurants / Catering
Staff Level : Rank
Education Required :
Industry Experience : 4 years
Experience In : 1 year
Salary : 250 BHD
Other Benefit : Accommodation, Transportation, Food Allowance, Flight Ticket,

Details :
Job Profile : ‎ Responsible for calculating costs of food and beverage items. Record information and produce control ‎reports periodically to help maintain a suitable inventory of food and beverage items for the ‎restaurant. ‎Help change price menus or change the prices of certain items based on the information they ‎collect. Recommend solutions if food or beverage shortages occur. ‎
Primary Responsibilities F&B Cost Control :‎
•To control the Food & Beverage Cost.‎
•Engineer the menu in terms of costing. ‎
•Prepare variance analysis for food & beverage and communicating / discussing with ‎relevant parties.‎
•Update and maintain receipts into the systems (FMC).‎
•Coordinate with restaurant management and finance to sort out issues pertaining to ‎F&B.‎
•Update selling prices in POS as per the instruction from authorized persons.‎
•Continuously study weaknesses in controls implemented at the restaurant and ‎suggest for improvements.‎
•Check the daily Food & Beverage revenues report submitted by the income audit for ‎accuracy of covers and average check.‎
•Prepare the daily and monthly cost report department in relation to cost of sales.‎
•Participate in monthly market survey and involve in formal negotiation for annual and ‎large contracts involving inventory items.‎
•Check and ensure all menu items’ have a recipe
•Print and distribute menu sales analysis of the respective department on a monthly ‎basis.‎ F&B Stock :‎
•Participate for stock take at the restaurants.‎
•Arrange surprise spot checks at the outlets.‎
•Maintain a daily record of inventory purchased for every chart of account and ensure ‎it is balance with account payable.‎
•Spot check on the receiving department to ensure that the scales are correct and ‎goods are checked for quality.‎
•Check and ensure that no material is issued out from the store without requisition or ‎approval from the respective department head.‎
•Prepare daily staff meal cost report.‎
•Organize and do stock take and monthly closing procedures and to prepare all ‎journals. Prepare cost board and the related journal vouchers.‎
•Check invoices against receiving record and compare them with purchase order and ‎purchase request, and to ensure that all invoices are stamped and signed by the ‎authorized person.‎
•Record the total daily purchase by chart of accounts and accumulate for month end ‎balancing with account payable.‎
•Check and ensure that all inventories purchased are in balance with account payable ‎on a bi-monthly basis.‎
•Ensure that purchasing obtain up – to – date and accurate prices by comparing ‎prices against suppliers quotations.‎
•Check and review filled requisitions and ensure that goods are not issued more than ‎requested.‎
•Conduct spot check to ensure that the goods received are as per specifications and ‎the deliveries of goods by suppliers are consistent with the receiving schedule and ‎the storerooms are not overstock especially during month – end.‎
•Audit monthly stock and prepare reconciliation on all stockrooms. ‎
•Post actual stock results in the system and print inventory valuation report.‎
•Reconcile all inventory accounts based on actual purchases and actual inventory ‎stock take and allocate the expenses to the respective department based on their ‎requisitions.‎
•Organize the bi-yearly stock –take on all operating equipment of the restaurant and ‎prepare detail loss and breakage quantities and amount.‎ F&B Systems
•Updating the material control system (FMC) with goods received notes ‎‎(GRNs), stock transfers etc. and updating sales from POS-Micros system at the ‎restaurants.‎
•Maintain FMC and POS systems.‎
•Coordinate with group IT division and/or service provider for FMC&POS to sort out ‎any issues.‎

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Contact Details:
Apt Resources, Dubai
Tel: .
Contact: Heike Bereket

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