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 ensure the correct application of costing, recipes and stock control procedure in the Hotel into food, beverage, spa, operating equipment, stationery consumables.

• 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 minimal 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