Food & Beverage Controller

**The main purpose**:Management and control of the CTICC Food and Beverage outlets revenue and costing of all food and beverage services including but not limited to cash handling processes. Calculating the profit and loss of each item sold from all the outlets including public areas. Stock/inventory management and providing administrative support. Ensure accurate database and inventory control management.

**Reporting To The**:Head of Food & Beverage

**Key responsibilities will include but are not limited to**:
**F&B control, Budgeting and Financial Control**
- Develop and formulate long and short-term plans for the managing and maintenance of the electronic stock control systems
- Draft budget and prepare forecast based on the section’s future plans and projected revenue streams
- Update daily revenue and prepare reconciliation reports
- Monitoring the revenue streams and approving operating expenditure against budgetary provisions
- Implement an event-based costing for Food and Beverage
- Ensure that the stock is captured electronically including transfers to different storerooms and outlets
- Ensure monthly stock counts are conducted and captured accurately in the electronic stock control systems
- Analyse all purchase reports and report discrepancies
- Monitor cost prices charged by suppliers and report any fluctuations to the Executive Chef and Beverage & restaurant Manager
- Ensure new cost centres for events are loaded on the system and ensure older event cost centres are archived and hidden from other users once they are complete
- Monitors cash variances daily for public catering and restaurants (including coffee shops)
- Monitor and give detailed casual wage accruals weekly
- Ensure that financial information is captured onto EBMS
- Ensure that all costing and recipes are updated for both food and beverage
- Ensure monthly comparison for food and beverage purchases
- Improve control measures for the food and beverage department
- Ensure compliance with cash handling standard operating procedure and policy
- Ensure full integration of Point of Sales System (POS), Procure.net and eventing systems (EBMS)
- Perform spot checks during events and public catering and keep record
- Assist the Executive Chef and Beverage & Restaurant Manager with the costing of menu items
- Ensure weekly meetings are help with the Beverage &R Restaurant Manager to discuss weekly variance reports
- Ensure invoices from the temporary staff service provider are correct and correspond with the requisition as well as the electronic sign in of staff.

**Inventory /Asset Management**
- Ensure all stock is received through the receiving and all procedures are adhered to for receiving stock
- Schedule meetings with the POS service provider to ensure all the operating needs covered
- Prepare a schedule for monthly stock takes and send the schedules to all concern
- Ensure that Monthly stock takes are conducted, and reports are generated, and variances are recorded and investigated and reported to the Executive Chef and the Beverage & Restaurant Manager
- Ensure stock par levels are maintained for alcoholic beverages, non-alcoholic beverages, coffee, and milk and enough and accurate stock is available for all events as per the scripting
- Ensure that breakages and losses of the operating equipment (OE)are monitored, and action taken when abuse is identified
- Keep the necessary record of breakages and losses and report for sign off and submission to the Finance department
- Make sure that all the OE (Cutlery, Crockery, Glassware, and linen) are counted on a monthly basis and variances are reported to the Head of Food and Beverage
- Ensure that beverage orders are requisitions correctly and all stock received from the supplier is correct as per the requisition
- Ensure invoices from suppliers are correct and correspond to the stock received. All invoices for beverages are signed off by the Beverage and Restaurant Manager
- Make sure that storerooms are packed neatly, and stock is accounted for. The storerooms must be kept clean. Ensure adherence to ISO 22000:2018 Food Safety Management system by all staff adhere

**Management of Public Outlets & Risk Catering**
- Obtain Function schedules from EBMS and meet with the Event Coordinator if additional information is required
- Attend weekly Operations Meetings
- Ensure the correct prices are programmed on the POS machines and proper signage is available and visible to all clients and guest
- Determine technical and operating needs for functions and manage accordingly
- Meet service providers and confirm smooth running of public events and proper method of collecting for corkage fees and barter deals
- Understand the method and use transparent methods of collecting the percentages
- Undertake event comparison against revenue and feet through the door for all risk catering and report
- Prepare a forecast for the public catering and send ROI schedule after every public event to the Head