Food & Beverage Cost Controller

Radisson Hotel Group; Gauteng; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A leading hospitality group is seeking a Food & Beverage Cost Controller to join their dynamic finance team. This role involves meticulous management of food and beverage costs, ensuring accuracy in invoicing and inventory. Candidates should possess strong communication skills and a proactive approach to problem-solving, contributing to exceptional guest experiences.

Qualifications

• Experience in accounting is beneficial but not essential.
• Hands-on approach with a proactive work style.
• Strong communication skills are essential.

Responsibilities

• Examine all food and beverage invoices for accuracy.
• Maintain liquor storeroom perpetual inventory.
• Perform spot checks and physical inventory weekly.

Skills

Communication

Problem Solving

Attention to Detail

Job description

Join us for the Food & Beverage Cost Controller role at Radisson Hotel Group

Are you a passionate number cruncher who strives for perfection? Do you enjoy piecing the puzzle together? Then come and join us at Radisson Hotel Group to Make Every Moment Matter!

Our Finance Team comprises bold and dynamic professionals who balance their love for numbers with the goal of delivering a hospitality experience beyond expectations—creating memorable moments for our guests.

As a Food & Beverage Cost Controller, you will join a team passionate about delivering exceptional service, believing that anything is possible while having fun in all we do. If interested, say "Yes I Can!"

Key Responsibilities

• Examine all food, beverage, and general items invoices, verifying quantities ordered and received against the order sheets and purchase orders.
• Compare quoted prices to invoice prices. Verify food, beverage, and general items invoices on a selective basis and occasionally spot check invoice unit costs to match them with the market quotation sheet.
• Total and code invoices daily. Ensure proper accounting for all requisitioned items by observing the requisitioning process.
• Review total food and beverage requisitions for pricing and extension accuracy. Maintain cost percentages daily for both food and beverage and prepare a daily report.
• Maintain liquor storeroom perpetual inventory. Establish accurate Food & Beverage recipes on the micros system in consultation with the Executive Chef / F & B Manager and audit for portion / serving sizes.
• Set par levels in Material Controls according to business trends. Coordinate with the Executive Chef to track high-cost items in the food area.
• Ensure all menu items have a recipe linked to the corresponding inventory items. Reconcile deviations between requisitioned costs and physical inventory costs monthly.
• Perform spot checks to ensure goods are received as per specifications and conduct physical inventory at all outlets weekly. Perform yield tests for high-cost food items to ensure actual utilization aligns with standard rates.
• Establish accurate par levels in storerooms and outlets, reordering as needed. Check scales regularly and ensure goods are not left unattended. Update menu costs quarterly for all outlets.
• Observe inventory procedures and act when necessary. Verify quality of received goods, e.g., herbs, fruits, vegetables, dairy, and meats. Ensure correct issuance and receipt of goods in the system.
• Carry out butcher tests and maintain accurate yield tables. Supervise and assist with physical inventories of all food and beverage outlets.
• Minimize wastages, witnessed by the Materials Manager / F & B Manager and Outlet Manager. Perform closing duties related to food and beverage accounting.
• Price and extend monthly inventories, debiting and crediting appropriate accounts. Prepare preliminary cost reports and menu potential analyses.
• Develop potential cost of sales and future menu pricing adjustments with the F & B Manager. Verify merchandise received daily against specifications.
• Test product quality and accuracy of menu pricing via yield tests. Prepare cost breakdowns of food and beverage.
• Ensure proper preparation and storage of items. Review daily production against forecasted covers. Verify revenue vouchers and invoices daily, reporting discrepancies immediately.
• Review banquet event orders and ensure proper billing and recording. Support hotel safety by adhering to regulations and laws.
• Correct POS outlet errors promptly and ensure timely adjustments. Report major discrepancies or vulnerabilities to management.
• Organize and maintain F & B control records securely and confidentially. Anticipate hazards and take preventive actions.
• Maintain high standards of personal hygiene, appearance, and conduct. Submit required reports to FC / CA daily or weekly as specified.

Requirements

• Experience in accounting is beneficial but not essential.
• Hands-on approach with a proactive work style. Commitment to exceptional guest service and passion for hospitality.
• Ability to find creative solutions and take ownership of duties. Personal integrity and a drive for excellence.
• Experience working with IT systems across various platforms. Strong communication skills are essential.