Job Summary

• Responsible for calculating the costs of food and beverage items.
• Record information and produce control reports periodically to help maintain a suitable inventory of food and beverage items for the restaurant. Help change price menus or change the prices of certain items based on the gathered information.

Roles & Responsibilities
Restaurant:

• Controls the Food & Beverage Cost & assists in engineering the menu in terms of costing.
• Prepare variance analysis for food & beverage and communicate/discuss with the Finance Manager and the Executive Chef
• Update and maintain recipes into the systems.
• Update selling prices in POS as per the instruction from authorized persons.
• Check the daily Food & Beverage revenues report submitted and audit for accuracy of covers and average check.
• Check and ensure all menu items have a recipe
• Participate in stock takes at the restaurants.
• Arrange surprise spot checks at the outlets.
• Maintain a daily record of inventory purchased for every chart of accounts and ensure it is balanced with accounts payable.
• Spot-check on the receiving department to ensure that the scales are correct and goods are checked for quality.
• Post actual stock results in the system and print inventory valuation report.
• Organize quarterly stock take on all operating equipment of the restaurant and prepare detail loss and breakage quantities and amounts.

Requirements

• First Degree in Finance, Accounting or a similar discipline
• Minimum of 3 years experience in cost accounting
• Relevant certifications.