Food Beverage Controller

Job Description

Job Position: Food and Beverage Cost Controller Job Location: Pondicherry Job Definition: Designing food and beverage control systems and procedures; planning, organizing, coordinating and controlling the implementation of the stipulated food and beverage control systems and procedures to optimize returns on cost in food and beverage, and to achieve economy in food and beverage costs Years of experience required: 5 - 10 years of experience in Cost Control Educational Qualification: MBA - Finance / CA/CMA qualified of CA/CMA inter qualified with good academic record Job Role & Responsibilities: · To gather, process, analyze and present relevant data on the performance of the food and beverage department with appropriate comments to the management · To take corrective action whenever necessary and counsel the F&B manager and the executive chef accordingly · To plan the ‘Standards & specifications’ for the food and beverage merchandise in consultation with the F&B manager, Executive Chef, Purchase manager and the Financial Controller. Also to review the standards and specifications at regular intervals · To prepare monthly profit and loss statements for each F&B outlet · To initiate and introduce improvements in F&B controls; systems and procedures which are found necessary to ensure effective food and beverage control · To conduct spot checks in the receiving, stores, food production and all F&B service areas · To periodically review receiving procedures and routines · To keep strict control over liquor; consumption, ordering, spoilage as well as breakage · To review with the general manager the performance of each kitchen and the food and beverage sales outlets · To adhere to strict grooming and hygiene standards · To co-ordinate with the food and beverage manager to review reports on his department and recommend appropriate corrective action · To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets · To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures · To co-ordinate with the executive chef for the periodic F&B inventories · To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc · To maintain liaison with excise for licensing of bars Show more Show less