F&B Controller

To study, analyze and report on all variances pertaining to costs and inventory management 

To manage the hotel monthly inventory process in the strict respect of the hotel policies 

To supervise the daily receiving and storekeeping activities. 

To participate in annual contract process 

To ensure that all goods movements in/out the hotel and stores are accounted for and properly supported 

To ensure the implementation of and compliance with all prevailing cost control policies and procedures by all departments 

To prepare and issue various cost reports. 

To ensure the physical verification of hotel inventories periodically i.e. Stores, circulation and fixed 

To monitor Gate Pass System 

To discharge the duties in an effective and efficient manner. 

o verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report 

To cost all recipes, inter-kitchen transfer as well as any food and beverage consumed by the hotel employee. 

To define min/max, par stock management system and ensure the strict compliance with by all parties concerned 

To control that all goods received and delivered in/out hotel main stores are properly documented and accounted for 

To perform daily/monthly food and beverage sales reconciliation using POS-generated sales analysis report and ensure that all discrepancies are explained. 

To perform monthly physical count of all warehouse and operation stocks and month-end inventory closing in the strict respect of the hotel procedures, with final balances reconciled with general ledger month-end balance.  

To report on the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc… 

To report on Beverages sale and costs report 

To establish beverage price 

To conduct surprise audits for buffets 

To monitor the report on Returnable & non-returnable Gate pass and submit the analysis/ concerns to the management. 

To ensure timely submission of statutory reports to excise authorities and maintain records accordingly 

To supervise physical count of store, circulation and fixed inventory of the hotel at regular intervals. 

To audit plate counts for banquet events 

To comply with all the state excise rules and regulation for purchase , storing and selling of liquor