FB Cost Controller

Roles and Responsibilities

You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance, and business results. Your key duties and responsibilities are to minimize food and beverage costs. You will manage the day-to-day operation of F&B Accounting. Further, you will record F&B costs, adhere to all cost control procedures, and review purchase procedures for all F&B items. This role is important for the hotel as your action will positively influence our profit.

Qualifications

• College diploma in Hotel Management or related field
• Previous experience in Food & Beverage/Restaurant and Banquet operation
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills

Key Responsibilities

1. Financial Management and Budgeting
   1. Cost Analysis: Ability to analyze food and beverage costs, track spending, and calculate profitability for various menu items.
   2. Budget Preparation and Management: Developing and monitoring budgets for food and beverage operations, ensuring that costs stay within allocated limits.
   3. Financial Reporting: Preparing reports for management that track costs, revenue, and profit margins for food and beverage operations.
2. Inventory Management
   1. Stock Control: Monitoring inventory levels of food, beverages, and supplies, ensuring that there is neither surplus nor shortage.
   2. Requisitioning and Ordering: Ensuring that orders are placed for food and beverage items based on current needs and usage forecasts, avoiding wastage.
   3. Inventory Audits: Regularly conducting physical inventories to ensure that records are accurate and that any discrepancies are investigated.
3. Data Analysis and Reporting
   1. Cost Reports: Creating daily, weekly, or monthly cost reports, analyzing trends in food and beverage usage, and identifying areas for cost reduction.
   2. Variance Analysis: Comparing actual food and beverage costs to budgeted or forecasted costs and identifying variances that need to be addressed.
   3. Menu Costing: Calculating and maintaining the cost of recipes and menu items, ensuring that they are priced correctly to meet margin goals.
4. Supplier and Vendor Management
   1. Negotiation Skills: Negotiating pricing, contracts, and terms with suppliers to obtain the best possible prices while maintaining quality standards.
   2. Vendor Relationships: Building and maintaining strong relationships with food and beverage suppliers and distributors to ensure consistent supply and favorable terms.
   3. Supplier Monitoring: Tracking and assessing the performance of suppliers to ensure they are meeting delivery schedules, quality standards, and cost expectations.
5. Attention to Detail
   1. Accuracy in Reporting: Ensuring that all financial data and cost-related information is accurately recorded and reported.
   2. Inventory Tracking: Keeping detailed records of inventory movements and stock levels to avoid errors, losses, or discrepancies.
   3. Quality Control: Ensuring that the quality of ingredients matches the standards set by the kitchen while keeping costs in check.

Desired Candidate Profile

1. Monitoring and Controlling Food and Beverage Costs
   1. Tracking the cost of goods sold (COGS) and comparing actual expenses to budgeted or forecasted values.
   2. Identifying inefficiencies or areas of waste within the kitchen, bar, or service departments, and suggesting strategies for improvement.
   3. Ensuring that food portion sizes and beverage quantities are consistent with standard recipes and specifications.
2. Inventory Management
   1. Overseeing the inventory of food and beverages, conducting regular stock counts, and ensuring accurate stock levels are recorded.
   2. Collaborating with the purchasing department to ensure that orders are placed based on sales forecasts and actual usage data, minimizing stock-outs and over-ordering.
   3. Managing the receipt and storage of food and beverages to prevent spoilage or waste.
3. Cost Reporting and Analysis
   1. Preparing detailed cost reports for the food and beverage department, including variance analysis between actual and forecasted costs.
   2. Analyzing the food and beverage menu for profitability, ensuring that pricing aligns with costs and market trends.
   3. Presenting findings to senior management and making recommendations for cost-saving measures or adjustments to pricing.
4. Supplier and Vendor Management
   1. Managing relationships with food and beverage suppliers and negotiating favorable terms, including pricing, delivery schedules, and payment terms.
   2. Conducting regular supplier reviews to assess performance, quality, and pricing to ensure value for money.
   3. Evaluating new suppliers or products, and making recommendations to management regarding the potential use of alternative suppliers.
5. Waste Reduction and Efficiency Improvement
   1. Identifying areas of waste (e.g., over-portioning, spoilage, breakage) and implementing strategies to reduce waste and improve operational efficiency.
   2. Working with the kitchen and service teams to implement waste-reduction initiatives, such as portion control, repurposing leftovers, and proper food storage techniques.
   3. Ensuring compliance with food safety standards and regulations to reduce spoilage and contamination.
6. Menu Costing and Recipe Control
   1. Developing and maintaining accurate cost calculations for each menu item, based on ingredient costs, portion sizes, and preparation methods.
   2. Monitoring the impact of seasonal changes or changes in supplier pricing on menu costs and adjusting menu pricing accordingly.
   3. Regularly reviewing and analyzing the menu to identify opportunities for improved profitability or cost reduction.
7. Collaboration and Training
   1. Collaborating with chefs and restaurant managers to optimize menu pricing and ensure that cost control measures are adhered to.
   2. Training kitchen staff, service staff, and other relevant team members on the importance of cost control and effective inventory management practices.
   3. Ensuring that all team members understand and follow company policies regarding portion control, waste reduction, and proper handling of food and beverages.