Food & Beverage Cost Controller at Radisson Hotel & Convention Centre, Johannesburg, OR Tambo - Food & Beverage

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Food & Beverage Cost Controller

Radisson Hotel & Convention Centre, Johannesburg, OR Tambo - Food & Beverage

Food & Beverage Cost Controller

Radisson Hotel & Convention Centre, Johannesburg, OR Tambo - Food & Beverage

Full Time

2 Years Experience

To be discussed

Food & Beverage Cost Controller

Radisson Hotel & Convention Centre, Johannesburg, OR Tambo - Food & Beverage

Full Time

2 Years Experience

To be discussed

Skills

Fast-Paced Experience

Description

Are you a passionate number cruncher? Someone who wants to achieve perfection through piecing the puzzle together? Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy their stay!

Our Finance Team are bold and dynamic professionals who balance their love for numbers with striving to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests.

As Food & Beverage Cost Controller, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do!

Interested then why not say Yes I Can! as we are looking for passionate people just like you!

Key Responsibilities of the Food & Beverage Cost Controller:

Examines all food, beverage and general items invoices, verifying quantities ordered and received against the order sheets and purchase orders
Compares quoted prices to invoice prices
Verifies food, beverage and general items invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet
Totals and codes invoices on a daily basis
Ensures that all items requisitioned are properly accounted for by observing the requisitioning process
Reviews total food and beverage requisitions for pricing and extension accuracy
Maintains costs percentages on a daily basis for both food and beverage and prepares a daily report
Maintains liquor storeroom perpetual inventory
Ensure that accurate Food & Beverage recipes are established on the micros system in consultation with the Executive Chef / F & B Manager and audit them for portion/serving sizes. Set par levels in Material Controls in accordance with business trend.
Works with the Executive Chef to co-ordinate tracking of high cost items in the food area
Ensures that all menu items have a recipe and that they are linked to the corresponding inventory items.
Reconciles all food, beverage and general items costs deviations between requisitioned costs and physical inventory cost on a monthly basis
Perform spot checks to ensure goods are received as per set specifications and perform physical inventory process at all outlets of weekly food and daily beverage stock counts.
Perform yield tests for high cost food items to ensure actual utilization rate as compared to standard utilization rate is acceptable.
Ensures that accurate par levels are established in Store & in all Bars and Re-ordering is done in accordance with the set par.
Spot check that all scales are working properly and that all goods are not left unattended.
Updates menu costs quarterly for all outlets and meal periods accordingly.
Observes storeroom and kitchen inventory procedures and takes action when necessary
Ensures that the commissary chef is called to check on quality of goods received, e.g., herbs-Fruits & Vegetables, Milk & Diary Products and fresh meat & meat products etc.
Ensures that goods are issued and received at the correct unit of measure and also to ensure that goods are issued in the computer, with the correct unit and to correct stockroom.
Ensures that butcher tests are frequently carried out and that accurate butcher yield tables are maintained.
Supervises and assists in taking physical inventories of all food and beverage Outlets.
Ensures that wastages are minimized, and are being witnessed by the Materials Manager / F & B Manager and Outlet Manager.
Performs closing duties relevant to the accounting of the food and beverage department
Prices and extends all monthly food and beverage inventories
Debits miscellaneous food cost deductions to proper ledger accounts and credits food and beverage cost accounts so that both sides balance
Prepares preliminary food and beverage cost report to summarise purchases
Prepares menu potentials by developing and compiling accurate menu abstracts
Develops potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager.
Checks merchandise received daily to determine that it conforms to weight, trim, and count specifications
Tests for suitable quality and accurate menu pricing by performing yield tests of specific products
Prepares cost breakdowns of food and beverage
Insures that items are prepared and stored as specified
Reviews daily food production as it relates to cover forecasts to make sure that it is according to plan
Check & verify serial numbers of all the revenue vouchers on daily basis (Invoices/KOT/BOT etc.) and for any missing vouchers to be reported accordingly to the concerned immediately and Accounts Department as well.
Review daily Banquet event orders and also to check whether all billings related to event orders are done properly as well as on Daily Basis. To ensure that all of the day’s Banquet revenue has been recorded in the system as well
Supports a safe hotel by applying hotel regulations, and adhering to existing laws and regulations
Suggest for immediate corrections for any errors or omissions made by POS Outlets Cashiers during the day and also to make sure that all such corrections are done without further delay.
Report immediately to Chief Accountant/ FC and/or Management on any major discrepancies, variances as well as any loop-holes in F & B and kitchen operation system.
Supervise monthly physical inventory taking for operating equipment’s (Glassware-Cutlery/Crockery etc.) and report any breakage and/or shortage during the period concerned to FC on monthly basis.
Organize, secure, and maintain all files and records related to F & B Controls in accordance with document retention and confidentiality policies and procedures
Anticipates possible and probable hazards and conditions and takes action to prevent them from happening
Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct
Submit the following Reports to FC/CA without fail:
Food & Beverage Cost Report (Daily Basis)
Bar Shortages Report (Daily Basis)
Staff / Guest Complimentary Report (Daily /Monthly Basis)
Slow Moving Items Beverage (Weekly/Monthly Basis)
Summary of Missing Checks (Weekly /Monthly)

Requirements of the Food & Beverage Cost Controller :

Experience in accounting beneficial but not essential
Hands-on approach with a can-do work style
Commitment to delivering exceptional guest service with a passion for the hospitality industry
Ability to find creative solutions taking ownership for duties and tasks assigned
Personal integrity, with the ability to work in an environment that demands excellence
Experience of working with IT systems on various platforms

Strong communication skills

CAREERS
Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we believe that people are our number one asset. As one of the world’s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers.radissonhotels.com.

Examines all food, beverage and general items invoices, verifying quantities ordered and received against the order sheets and purchase orders
Compares quoted prices to invoice prices
Verifies food, beverage and general items invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet
Totals and codes invoices on a daily basis
Ensures that all items requisitioned are properly accounted for by observing the requisitioning process
Reviews total food and beverage requisitions for pricing and extension accuracy
Maintains costs percentages on a daily basis for both food and beverage and prepares a daily report
Maintains liquor storeroom perpetual inventory
Ensure that accurate Food & Beverage recipes are established on the micros system in consultation with the Executive Chef / F & B Manager and audit them for portion/serving sizes. Set par levels in Material Controls in accordance with business trend.
Works with the Executive Chef to co-ordinate tracking of high cost items in the food area
Ensures that all menu items have a recipe and that they are linked to the corresponding inventory items.
Reconciles all food, beverage and general items costs deviations between requisitioned costs and physical inventory cost on a monthly basis
Perform spot checks to ensure goods are received as per set specifications and perform physical inventory process at all outlets of weekly food and daily beverage stock counts.
Perform yield tests for high cost food items to ensure actual utilization rate as compared to standard utilization rate is acceptable.
Ensures that accurate par levels are established in Store & in all Bars and Re-ordering is done in accordance with the set par.
Spot check that all scales are working properly and that all goods are not left unattended.
Updates menu costs quarterly for all outlets and meal periods accordingly.
Observes storeroom and kitchen inventory procedures and takes action when necessary
Ensures that the commissary chef is called to check on quality of goods received, e.g., herbs-Fruits & Vegetables, Milk & Diary Products and fresh meat & meat products etc.
Ensures that goods are issued and received at the correct unit of measure and also to ensure that goods are issued in the computer, with the correct unit and to correct stockroom.
Ensures that butcher tests are frequently carried out and that accurate butcher yield tables are maintained.
Supervises and assists in taking physical inventories of all food and beverage Outlets.
Ensures that wastages are minimized, and are being witnessed by the Materials Manager / F & B Manager and Outlet Manager.
Performs closing duties relevant to the accounting of the food and beverage department
Prices and extends all monthly food and beverage inventories
Debits miscellaneous food cost deductions to proper ledger accounts and credits food and beverage cost accounts so that both sides balance
Prepares preliminary food and beverage cost report to summarise purchases
Prepares menu potentials by developing and compiling accurate menu abstracts
Develops potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager.
Checks merchandise received daily to determine that it conforms to weight, trim, and count specifications
Tests for suitable quality and accurate menu pricing by performing yield tests of specific products
Prepares cost breakdowns of food and beverage
Insures that items are prepared and stored as specified
Reviews daily food production as it relates to cover forecasts to make sure that it is according to plan
Check & verify serial numbers of all the revenue vouchers on daily basis (Invoices/KOT/BOT etc.) and for any missing vouchers to be reported accordingly to the concerned immediately and Accounts Department as well.
Review daily Banquet event orders and also to check whether all billings related to event orders are done properly as well as on Daily Basis. To ensure that all of the day’s Banquet revenue has been recorded in the system as well
Supports a safe hotel by applying hotel regulations, and adhering to existing laws and regulations
Suggest for immediate corrections for any errors or omissions made by POS Outlets Cashiers during the day and also to make sure that all such corrections are done without further delay.
Report immediately to Chief Accountant/ FC and/or Management on any major discrepancies, variances as well as any loop-holes in F & B and kitchen operation system.
Supervise monthly physical inventory taking for operating equipment’s (Glassware-Cutlery/Crockery etc.) and report any breakage and/or shortage during the period concerned to FC on monthly basis.
Organize, secure, and maintain all files and records related to F & B Controls in accordance with document retention and confidentiality policies and procedures
Anticipates possible and probable hazards and conditions and takes action to prevent them from happening
Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct
Submit the following Reports to FC/CA without fail:
Food & Beverage Cost Report (Daily Basis)
Bar Shortages Report (Daily Basis)
Staff / Guest Complimentary Report (Daily /Monthly Basis)
Slow Moving Items Beverage (Weekly/Monthly Basis)
Summary of Missing Checks (Weekly /Monthly)

Requirements of the Food & Beverage Cost Controller :

Experience in accounting beneficial but not essential
Hands-on approach with a can-do work style
Commitment to delivering exceptional guest service with a passion for the hospitality industry
Ability to find creative solutions taking ownership for duties and tasks assigned
Personal integrity, with the ability to work in an environment that demands excellence
Experience of working with IT systems on various platforms

Food & Beverage Cost Controller

Skills

Fast-Paced Experience

expired job post

3rd Ave, Bredell AH, Kempton Park, 1619, South Africa

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