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:

·        Provide analytical review of monthly reports- profit driven recommendations

·         Stock control elements

·        To ensure the correct application of costing, recipes and stock control procedure in the Hotel into food, beverage, spa, operating equipment, stationery consumables.

·        To submit and follow-up on variance reports with HODs and Executive Managers

·        Schedule, attend and control all monthly and audit stock takes.

·        Ensure that stock is correctly rotated to ensure minimal wastages and stock losses

·        Enforce the stock security procedure in all storerooms

·        Capture of data on Materials Control and Symphony for all outlets and Walk-in-Fridge

·        Ensure all procedures are done in accordance with correct auditing and accounting policies.

·        COST CONTROL AND SUPPLIER PAYMENTS:

·        Ensure expense related invoices of allocated suppliers on financial system

·        Ensure that invoices are invoiced correctly & reflecting all necessary information

·        Obtain relevant credit notes for under deliveries or returns

·        Keep a database of all contracts and SLA’s

·        Highlight significant price increases to management and assist in sourcing cheaper suppliers and quotes

·        Regular cost comparisons to assist in keeping costs to a minimum

·        Assist Food Purchaser with monthly bid sheets

·        Assist Cost Control Manager with rostering of Food and Beverage Purchasers, Receiving Bay Clerk and Storeman.

·        MONTH END STOCK CONTROL:

·        Ensure Stock Related Creditors Invoices are submitted to Accounts Payable.

·        Capturing all transfers between storerooms and operations daily.

·        Ensure recipes on Micros Symphony are updated to the current menu and ensure stock items are properly linked.

·        Capturing of monthly stock sheets from each department.

·        Monthly spot-checking departments on month end stock count.

·        Performing full stock count on certain department if there are high unexplained variances.

·        Pulling Variance Reports & investigating and resolving variances.

·        Liaise with all HOD’s in respect of stock variances and signing off of final stock sheets for management review.

·        Count and confirm condemned stock for write off and move it to the condemned storeroom until disposal.

·        Arrange and obtain approval on disposal of condemned stock.

·        Prepare month end stock reconciliation and review packs:

·        Prepare Cost of Sales analysis at month end on Food & Beverage for review.

·        Prepare Stock Summary at month end for all Hotel Stock with reasons for variances.

·        Print and have all the final stock sheets signed off by the relevant department head.

·        Ensure all back up is attached to final signed sheets for Variances of Written off Stock, Breakages Wastage etc.

·        Report unresolved large stock variances to senior management timeously.

·        Assist in putting in place controls and procedures to limit stock variances and theft.

                                                                     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:

·        Provide analytical review of monthly reports- profit driven recommendations

·         Stock control elements

·        To ensure the correct application of costing, recipes and stock control procedure in the Hotel into food, beverage, spa, operating equipment, stationery consumables.

·        To submit and follow-up on variance reports with HODs and Executive Managers

·        Schedule, attend and control all monthly and audit stock takes.

·        Ensure that stock is correctly rotated to ensure minimal wastages and stock losses

·        Enforce the stock security procedure in all storerooms

·        Capture of data on Materials Control and Symphony for all outlets and Walk-in-Fridge

·        Ensure all procedures are done in accordance with correct auditing and accounting policies.

·        COST CONTROL AND SUPPLIER PAYMENTS:

·        Ensure expense related invoices of allocated suppliers on financial system

·        Ensure that invoices are invoiced correctly & reflecting all necessary information

·        Obtain relevant credit notes for under deliveries or returns

·        Keep a database of all contracts and SLA’s

·        Highlight significant price increases to management and assist in sourcing cheaper suppliers and quotes

·        Regular cost comparisons to assist in keeping costs to a minimum

·        Assist Food Purchaser with monthly bid sheets

·        Assist Cost Control Manager with rostering of Food and Beverage Purchasers, Receiving Bay Clerk and Storeman.

·        MONTH END STOCK CONTROL:

·        Ensure Stock Related Creditors Invoices are submitted to Accounts Payable.

·        Capturing all transfers between storerooms and operations daily.

·        Ensure recipes on Micros Symphony are updated to the current menu and ensure stock items are properly linked.

·        Capturing of monthly stock sheets from each department.

·        Monthly spot-checking departments on month end stock count.

·        Performing full stock count on certain department if there are high unexplained variances.

·        Pulling Variance Reports & investigating and resolving variances.

·        Liaise with all HOD’s in respect of stock variances and signing off of final stock sheets for management review.

·        Count and confirm condemned stock for write off and move it to the condemned storeroom until disposal.

·        Arrange and obtain approval on disposal of condemned stock.

·        Prepare month end stock reconciliation and review packs:

·        Prepare Cost of Sales analysis at month end on Food & Beverage for review.

·        Prepare Stock Summary at month end for all Hotel Stock with reasons for variances.

·        Print and have all the final stock sheets signed off by the relevant department head.

·        Ensure all back up is attached to final signed sheets for Variances of Written off Stock, Breakages Wastage etc.

·        Report unresolved large stock variances to senior management timeously.

·        Assist in putting in place controls and procedures to limit stock variances and theft.