DUTIES & RESPONSIBILITIES:

  • Prepare daily food and beverage cost reports.

  • Prepare month end food and beverage cost reports.

  • Establish par stock levels for outlet beverage stocks and carry out monthly spot checks.

  • Participate in bimonthly market surveys of fresh food items and flowers.

  • Perform monthly comparisons of food and beverage cost percentage against other hotels.

  • Participate in food (monthly) and beverage (monthly) stock takes of storeroom and outlets and monthly stock take of cigars/cigarettes.

  • Complete month end closing procedures for food and beverage inventory system, including export of month end journal for inventory movements.

  • Prepare and distribute to all respective departments the list of slow and non-moving items on a monthly basis.

  • Prepare month end journal entry for food cost and beverage cost.

  • Update Purchasing system for new food or beverage items.

  • Assist with costing of special events for Food and Beverage department.

  • To prepare and analyze monthly Minibar Beverage Revenue potentials.

  • Assist Food and Beverage department in menu planning via costing of recipes.

  • Assess & communicate the popularity of each item on the menu of each outlet on a quarterly basis and make recommendations for margin improvement.

  • Assist with updating the system for new items on each outlet menu.

  • Quarterly audit of system vis a vis menu.

  • Update all recipes in consultation with Executive Chef.

  • Prepare and monitor variance between potential cost and actual food and beverage cost.

  • Participate in discard process along with respective department.

  • Carry out surprise checks on F&B outlets on a regular basis.

  • Stock count of Opex/Linen and reconciliation.

  • Issue of month end Store and F&B outlets variance report to Financial Controller and respective departments.

  • Review obsolete and slow-moving items with store.

  • Review Store Operations.

  • Regular review of F&B selling prices.

  • Monthly F&B Menu Engineering.

  • Regular review of Menu Costing in light of purchase price increases.

  • Verify all invoices from SCM before being uploaded in SUN Systems. To stamp “ Invoice Control” on all invoices.

QUALIFICATION STANDARD:

ESSENTIAL

  • Qualifications: HSC.

  • Experience: At least 3 years post-qualification experience.

  • Personal Qualities: Organisational Skills, Planning and good communication.

DESIRABLE

  • Qualifications: Diploma

  • Experience: At least 2 years of experience in a hotel.

  • Additional Skill required: Computer skills (Proficiency in Microsoft Office software: Word, Excel and PowerPoint, Accounting Software), numerical skills and basic knowledge of Hotel Operations.