Job Description

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