6 Menu Pricing Jobs

Cost Management: Implement and manage cost control measures for the food and beverage department. Monitor and analyze cost variances, identifying areas for improvement. Budgeting and Forecasting: Assist in the development and management of F&B budgets. Work closely with relevant departments to ensure accurate forecasting. Inventory Control: Oversee the F&B inventory management process. Implement systems to track and control inventory levels, minimizing wastage. Menu Pricing: Collaborate with chefs and F&B teams to establish profitable menu pricing. Regularly review and update menu pricing based on cost fluctuations. Financial Reporting: Generate and analyze financial reports related to F&B performance. Provide insights into financial trends and performance metrics. Vendor Management: Negotiate with suppliers to secure favorable terms and pricing. Evaluate and select vendors based on quality, cost, and reliability. Compliance and Audits: Ensure compliance with financial regulations and internal policies. Coordinate with internal and external auditors for F&B-related audits. Process Improvement: Identify opportunities for process improvement within the F&B financial control function. Implement best practices to enhance efficiency and accuracy.

As the Cost Controller at Novotel Chennai Chamiers Road, your prime function will involve supervising the Receiving Clerk, handling Food and Beverage requisitions, preparing Sales Analysis and Standard Recipe Costing, as well as Cost Reports. You will be responsible for monitoring and controlling non-food purchases against budget, pre-costing all restaurant and banquet menus, conducting inventory of Food and Beverage and general items, and managing the minimum and maximum par level of all store items. Your role is crucial in ensuring the smooth and efficient operation of Cost Control, Store rooms, and Receiving, with the aim of minimizing the cost of food, beverage, and other supplies. Additionally, you will assist the Director of Finance with various reports and bring any matters that may affect the hotel's interests to the attention of the Management. Key Responsibilities: - Finance Planning: Conduct menu costing, menu pricing, and introduce or change menus based on the requirements of the Food and Beverage Departments. Prepare a monthly listing of slow-moving and obsolete items and recommend further action. - People Management: Establish seamless coordination with all hotel departments to maximize cooperation, productivity, and guest service. Address queries and resolve issues promptly to ensure customer satisfaction. Keep all personnel well informed of department objectives and policies. - Financial Management: Identify cost-effective resource utilization and educate the team on optimal practices. - Operational Management: Conduct inventories of Food and Beverage items, supervise Cost Control operations including checking KOTs/BOTs, spot checks, finalizing cost-related accounts, and submitting details to the Accounts Department. Monthly inventory of food, beverage, and storeroom items is also part of your responsibilities. - Hygiene/Personal Safety/Environment: Maintain cleanliness in the workplace and storage areas, follow safety guidelines for equipment use, and adhere to the hotel's security regulations. Your role as a Cost Controller plays a vital part in the financial and operational success of the hotel. By effectively managing costs, coordinating with various departments, and ensuring compliance with safety and hygiene standards, you contribute significantly to maintaining the hotel's efficiency and guest satisfaction.,

You will be the Executive Chef responsible for overseeing food production in all the kitchens. Your main duties will include assisting the F&B Manager in developing new menus, recommending price structures for menu items, setting F&B standards, and approving daily requisitions for food items. You will be responsible for maintaining cost control in food preparation, minimizing food wastage, and accounting for all food products under your supervision. Additionally, you will be required to attend management meetings, conduct departmental meetings as necessary, enforce hygiene and sanitation practices, and ensure that all kitchen areas are clean and hygienic at all times. You will also play a key role in staff performance evaluation, standard recipe formulation, and equipment maintenance. Furthermore, you will be responsible for coordinating with vendors for new ingredients, staying updated on industry trends and competitors, suggesting cost-effective menus for events, and upgrading menus regularly. You will also oversee photography and videography for social media, monitor stock availability, and ensure food cost benchmarks are met. Moreover, you will need to make efforts to develop local suppliers, maintain proper drainage systems, and reduce wastage in all outlets. This role requires a total of 10 years of work experience and will be a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The schedule may include day shifts, fixed shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The work location will be in person.,

Role & Responsibilities: 1. Able to effectively control the Food & Beverage Cost. 2. Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency. 3. Prepare variance analysis for food & beverage and communicating with relevant parties. 4. Update and maintain receipts into the systems. 5. Check and verify voids in the POS systems. 6. Check and verify discounts on the POS systems. 7. Check and verify any happy hours discounts. 8. Check and verify all complimentary sales in POS systems. 9. Check and verify all staff meals and staff discounts. 10. Check and verify all Package meals. 11. Check and verify all settlements done on the POS system. 12. Check and cross verify if all sales have been transferred correctly to the PMS. 13. Check and verify for any lost postings. 14. Check the cost of sales in all F&B outlets and ensure that the costs are within budget. 15. Check the menu pricing on the POS systems and ensure the correct prices are loaded. 16. Check the restaurant and bar checks on daily. 17. Check the complimentary and confirm that all are approved. 18. Tally all end of shift reports generated from all POS tills. 19. Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check. 20. Responsible for preparing daily Food and Beverage Report and distribute to management. 21. Responsible for monthly F&B Report and distribute to management. 22. Responsible for surprise spot checks at all F&B outlets. 23. Prepare the daily and monthly cost report department in relation to cost of sales. 24. Participate in stock taking at the restaurants. 25. Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality 26. Check and ensure all menu items have a recipe. 27. Coordinate with restaurant management and finance to sort out issues pertaining to F&B. 28. Update selling prices in POS as per the instruction from authorized persons. 29. Responsible to maintain the Menu Pricing, Consumption and POS systems. 30. Any other tasks as and when required by the management. Preferred candidate profile: 1. Good verbal and written communication skills. 2. Good analytics and reporting skills. 3. Experience with Accounting System, POS Systems and cost and inventory systems. 4. Ability to multitask, work in a fast-paced environment. 5. Have a high-level attention to detail. 6. Ability to work independently and to partner with others to promote an environment of teamwork. Perks and benefits : Accommodation will be provided to outstation candidates in Lonavala by the Company

Description The Food & Beverage Cost Controller will be responsible for monitoring and analyzing food and beverage costs, preparing cost reports, and collaborating with staff to implement effective cost control measures. Responsibilities Monitor and analyze food and beverage costs to ensure profitability. Prepare and maintain accurate cost reports and forecasts. Collaborate with kitchen and service staff to ensure adherence to cost control measures. Conduct regular inventory audits and reconcile discrepancies. Implement and maintain pricing strategies based on market analysis and cost assessments. Skills and Qualifications Bachelor's degree in Hospitality Management, Business Administration, or a related field. Strong analytical skills with proficiency in Excel and accounting software. In-depth knowledge of food and beverage cost control processes. Excellent attention to detail and organizational skills. Strong communication and interpersonal skills.

Cost Management: Implement and manage cost control measures for the food and beverage department. Monitor and analyze cost variances, identifying areas for improvement. Budgeting and Forecasting: Assist in the development and management of F&B budgets. Work closely with relevant departments to ensure accurate forecasting. Inventory Control: Oversee the F&B inventory management process. Implement systems to track and control inventory levels, minimizing wastage. Menu Pricing: Collaborate with chefs and F&B teams to establish profitable menu pricing. Regularly review and update menu pricing based on cost fluctuations. Financial Reporting: Generate and analyze financial reports related to F&B performance. Provide insights into financial trends and performance metrics. Vendor Management: Negotiate with suppliers to secure favorable terms and pricing. Evaluate and select vendors based on quality, cost, and reliability. Compliance and Audits: Ensure compliance with financial regulations and internal policies. Coordinate with internal and external auditors for F&B-related audits. Process Improvement: Identify opportunities for process improvement within the F&B financial control function. Implement best practices to enhance efficiency and accuracy.