FB Cost Controller

1 week ago

Abu Dhabi, Abu Dhabi, United Arab Emirates Anantara Hotels & Resorts Full time
Roles and responsibilities

You will support the overall Food& Beverage operation of the resort to maximize guestsatisfaction, team member performance and business results. Yourkey duties and responsibilities are to minimise food and beveragecosts. You will manages the day-to-day operation of F&BAccounting. Further you will record F&B costs, adhere toall cost control procedures and review purchase procedures for allF&B items. This role is important for the hotel as youraction will positively influence ourprofit.

Qualifications

  • College diploma in Hotel Managementor related field
  • Previous experience in Food& Beverage/Restaurant and Banquetoperation
  • Passion for leadership andteamwork
  • Eye for detail to achieve operationalexcellence
  • Excellent guest serviceskills

  • 1. FinancialManagement andBudgeting

  • CostAnalysis: Ability to analyze food and beveragecosts, track spending, and calculate profitability for various menuitems.
  • Budget Preparation andManagement: Developing and monitoring budgets forfood and beverage operations, ensuring that costs stay withinallocated limits.
  • FinancialReporting: Preparing reports for management thattrack costs, revenue, and profit margins for food and beverageoperations.

  • 2. InventoryManagement

  • StockControl: Monitoring inventory levels of food,beverages, and supplies, ensuring that there is neither surplus norshortage.
  • Requisitioning andOrdering: Ensuring that orders are placed for foodand beverage items based on current needs and usage forecasts,avoiding wastage.
  • InventoryAudits: Regularly conducting physical inventories toensure that records are accurate and that any discrepancies areinvestigated.

  • 3. DataAnalysis andReporting

  • CostReports: Creating daily, weekly, or monthly costreports, analyzing trends in food and beverage usage, andidentifying areas for costreduction.
  • VarianceAnalysis: Comparing actual food and beverage coststo budgeted or forecasted costs and identifying variances that needto be addressed.
  • MenuCosting: Calculating and maintaining the cost ofrecipes and menu items, ensuring that they are priced correctly tomeet margin goals.

  • 4.Supplier and VendorManagement

  • NegotiationSkills: Negotiating pricing, contracts, and termswith suppliers to obtain the best possible prices while maintainingquality standards.
  • VendorRelationships: Building and maintaining strongrelationships with food and beverage suppliers and distributors toensure consistent supply and favorableterms.
  • SupplierMonitoring: Tracking and assessing the performanceof suppliers to ensure they are meeting delivery schedules, qualitystandards, and costexpectations.

  • 5.Attention toDetail

  • Accuracyin Reporting: Ensuring that all financial data andcost-related information is accurately recorded andreported.
  • InventoryTracking: Keeping detailed records of inventorymovements and stock levels to avoid errors, losses, ordiscrepancies.
  • QualityControl: Ensuring that the quality of ingredientsmatches the standards set by the kitchen while keeping costs incheck.
Desired candidate profile

1. Monitoring and Controlling Food andBeverage Costs

  • Trackingthe cost of goods sold (COGS) and comparing actual expenses tobudgeted or forecasted values.
  • Identifyinginefficiencies or areas of waste within the kitchen, bar, orservice departments, and suggesting strategies forimprovement.
  • Ensuring that food portion sizesand beverage quantities are consistent with standard recipes andspecifications.

2.InventoryManagement

  • Overseeingthe inventory of food and beverages, conducting regular stockcounts, and ensuring accurate stock levels arerecorded.
  • Collaborating with the purchasingdepartment to ensure that orders are placed based on salesforecasts and actual usage data, minimizing stock-outs andover-ordering.
  • Managing the receipt and storageof food and beverages to prevent spoilage orwaste.

3. CostReporting andAnalysis

  • Preparingdetailed cost reports for the food and beverage department,including variance analysis between actual and forecastedcosts.
  • Analyzing the food and beverage menu forprofitability, ensuring that pricing aligns with costs and markettrends.
  • Presenting findings to seniormanagement and making recommendations for cost-saving measures oradjustments topricing.

4. Supplierand VendorManagement

  • Managingrelationships with food and beverage suppliers and negotiatingfavorable terms, including pricing, delivery schedules, and paymentterms.
  • Conducting regular supplier reviews toassess performance, quality, and pricing to ensure value formoney.
  • Evaluating new suppliers or products,and making recommendations to management regarding the potentialuse of alternativesuppliers.

5. WasteReduction and EfficiencyImprovement

  • Identifyingareas of waste (e.g., over-portioning, spoilage, breakage) andimplementing strategies to reduce waste and improve operationalefficiency.
  • Working with the kitchen andservice teams to implement waste-reduction initiatives, such asportion control, repurposing leftovers, and proper food storagetechniques.
  • Ensuring compliance with foodsafety standards and regulations to reduce spoilage andcontamination.

6. MenuCosting and RecipeControl

  • Developing andmaintaining accurate cost calculations for each menu item, based oningredient costs, portion sizes, and preparationmethods.
  • Monitoring the impact of seasonalchanges or changes in supplier pricing on menu costs and adjustingmenu pricing accordingly.
  • Regularly reviewingand analyzing the menu to identify opportunities for improvedprofitability or costreduction.

7.Collaboration andTraining

  • Collaboratingwith chefs and restaurant managers to optimize menu pricing andensure that cost control measures are adheredto.
  • Training kitchen staff, service staff, andother relevant team members on the importance of cost control andeffective inventory managementpractices.
  • Ensuring that all team membersunderstand and follow company policies regarding portion control,waste reduction, and proper handling of food andbeverages.
Key Skills
Cost Accounting,Cost Control,Food &Beverage
Employment Type :Full-time
Department / Functional Area: Cost Estimation
Experience: years
Gender: Male
Vacancy: 1

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