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| Job Location | Chennai |
| Education | Not Mentioned |
| Salary | Not Disclosed |
| Industry | Hotel / Restaurant |
| Functional Area | F&B Service |
| EmploymentType | Full-time |
1. To control the Food & Beverage Cost.2. Engineer the menu in terms of costing. 3. Prepare variance analysis for food & beverage and communicating / discussing with relevant parties. 4. Coordinate with restaurant management and finance to sort out issues pertaining to F&B. 5. Update selling prices in POS as per the instruction from authorized persons.6. Continuously study weaknesses in controls implemented at the restaurant and suggest for improvements. 7. Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check. 8. Prepare the daily and monthly cost report department in relation to cost of sales.9. Check and ensure all menu items have a recipe10. Participate for stock take at the restaurants. 11. Arrange surprise spot checks at the outlets.12. Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.13. Check and ensure that no material is issued out from the store without requisition or approval from the respective department head. 14. Prepare daily staff meal cost report. 15. Organize and do stock take and monthly closing procedures and to prepare all journal16. Check invoices against receiving record and compare them with purchase order and purchase request, and to ensure that all invoices are stamped and signed by the authorized person. 17. Ensure that purchasing obtain up to date and accurate prices by comparing prices against suppliers quotations. 18. Check and review filled requisitions and ensure that goods are not issued more than requested. 19. Conduct spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during month end. 20. Audit monthly stock and prepare reconciliation on all stockrooms. 21. Post actual stock results in the system and print inventory valuation report. 22. Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective department based on their requisitions. 23. Updating the material control system (FMC) with goods received notes (GRNs), stock transfers etc. and updating sales from POS-Micros system at the restaurants. 24. Maintain FMC and POS systems. 25. Coordinate with Group IT Manager for FMC&POS to sort out any issues.,
Keyskills :
purchaseorder controlsystem monthlyclosing materialcontrol varianceanalysis inventoryvaluation restaurantmanagement food sales print checks scales finance selling control stamped analysis oodbeverage