Food Cost Controller

**FOOD COST CONTROLLER**

**JOB SUMMARY**:
The Food Cost Controller ensures accurate tracking and control of food and beverage costs across the hotel. This role supports budget adherence,

identifies cost-saving opportunities, and collaborates with culinary and finance teams to enhance profitability while maintaining The Oyster Box’s five-star standards

**MINIMUM REQUIREMENTS**:

- Grade 12
- Hotel Management Diploma advantageous
- Minimum of two years’ experience with stock control in a Hotel environment
- Computer literate with good knowledge of Excel and working knowledge of Microsoft Office Outlook and Word
- Exposure to Materials Control and Symphony system is advantageous
- Working knowledge of Micros
- Good command of the English language with good verbal and written communication skills
- Physically fit to carry boxes, receive goods, issue stock and pack shelves
- Good understanding of alcoholic liquor brands and fair knowledge of wines advantageous
- Able to work flexible hours including week-ends, public holidays and late shifts
- Attention to detail
- Analytical
- Problem solving
- Team player
- Accounting Package Microsoft Dynamics
- specifically Accounts Payable
- Micros Symphony
- POS

**KEY RESPONSIBILITIES**:

- Produce accurate trading summaries for the Financial Controller and Executive Chef
- Provide analytical review of monthly reports
- profit driven recommendations
- Stock control elements
- To submit and follow-up on variance reports with HODs and Executive Managers
- Schedule, attend and control all monthly and audit stock takes.
- Ensure that stock is correctly rotated to ensure mínimal wastages and stock losses
- Enforce the stock security procedure in all storerooms
- Capture of data on Materials Control and Symphony for all outlets and Walk-in-Fridge
- Ensure all procedures are done in accordance with correct auditing and accounting policies.
- **COST CONTROL AND SUPPLIER PAYMENTS**:

- Ensure expense related invoices of allocated suppliers on financial system
- Ensure that invoices are invoiced correctly & reflecting all necessary information
- Obtain relevant credit notes for under deliveries or returns
- Keep a database of all contracts and SLA’s
- Highlight significant price increases to management and assist in sourcing cheaper suppliers and quotes
- Regular cost comparisons to assist in keeping costs to a minimum
- Assist Food Purchaser with monthly bid sheets
- Assist Cost Control Manager with rostering of Food and Beverage Purchasers, Receiving Bay Clerk and Storeman.
- **MONTH END STOCK CONTROL**:

- Ensure Stock Related Creditors Invoices are submitted to Accounts Payable.
- Capturing all transfers between storerooms and operations daily.
- Ensure recipes on Micros Symphony are updated to the current menu and ensure stock items are properly linked.
- Capturing of monthly stock sheets from each department.
- Monthly spot-checking departments on month end stock count.
- Performing full stock count on certain department if there are high unexplained variances.
- Pulling Variance Reports & investigating and resolving variances.
- Liaise with all HOD’s in respect of stock variances and signing off of final stock sheets for management review.
- Count and confirm condemned stock for write off and move it to the condemned storeroom until disposal.
- Arrange and obtain approval on disposal of condemned stock.
- Prepare month end stock reconciliation and review packs:

- Prepare Cost of Sales analysis at month end on Food & Beverage for review.
- Prepare Stock Summary at month end for all Hotel Stock with reasons for variances.
- Print and have all the final stock sheets signed off by the relevant department head.
- Ensure all back up is attached to final signed sheets for Variances of Written off Stock, Breakages Wastage etc.
- Report unresolved large stock variances to senior management timeously.
- Assist in putting in place controls and procedures to limit stock variances and theft.

INDHOTEL