F & B Controller (25K – 30K)

Location: Nairobi, Kenya

Education and Experience

HND / Bachelor’s Degree in Hospitality Management and 2 years’ experience in cost control in a 3 star hotel or upmarket restaurant

OR

CPA Section 5 or equivalent and at least 3 years’ experience in cost control in a 3 star hotel or upmarket restaurant

Requirements

• Knowledgeable in F&B cost management from hotel/ residential project, or hospitality industry is highly regarded.
• Excellent numerical and computer literacy
• Excellent organizational and interpersonal skills.
• Possesses professional disposition with excellent communication skills.
• Have a positive attitude toward challenges and the drive to excel
• Possesses professional disposition with good communication and interpersonal skills

Job Objective:

Main responsibilities are to analyze, control, improve and report food and beverage costs, expenses and revenue. Maximize the food and beverage profitability, productivity and quality by providing data to the management. Coordinate with other departments regarding storeroom operational matters. Prepare menu costing in coordination with the Executive chef.

Primary Responsibilities:

• To spot check daily receiving and store keeping procedures to ensure they are being followed.
• To spot check goods to see they are received, issued, documented, stored and requisitioned as per company guidelines
• To coordinate with other departments regarding storeroom operational matters where necessary.
• To supervise all inventory teams during monthly physical count of inventory items and compare stock register balances of items against physical count.
• To do spot checks of outlets to ensure cost control system and work procedures are being implemented efficiently.
• To prepare menu costing in coordination with the Executive chef
• To check and monitor Par Stocks in F&B Stores and outlets
• Control and supervise on in house complimentary checks.

Administrative Responsibilities:

• To analyze problem areas, recommend practical solutions and monitor the results on a continuous basis.
• To complete the F&B Analyst report on a timely basis.
• To continue improving methodology and analytical method to improve the reporting system to ensure that the report has been used effectively by all concerned.
• To check and verify all reconciled inventory reports with book balance and actual count and unit costs .Trouble shoot if necessary.
• To assist the Operations Manager, Executive chef to complete the Budget and report the result comparing with the Budget of all food & beverage promotions.
• Continues to improve cost control and revenue-generated system to be the most practical and effective.

Technical Responsibilities:

• Works closely with executive Chef and Purchasing Manager to control Food Cost, F&B expenses and quality of products and services.
• Performs work as assigned by Director of Finance/Operations Manager/Managing Director.
• Perform other duties assigned by Director of Finance /chief accountant or other seniors.

Commercial Responsibilities:

• Communicates effectively with Competitor Hotel Cost Controllers to evaluate our purchase costs, F&B Suppliers.
• To be a good sales person to promote hotels image and businesses.
• Human Resource Responsibilities:  Coaches and counsels all staff when applicable.
• Evaluates objectively the performance of Cost control, Stores & receiving staff.
• Provides the most effective training to all Stores, Receiving and cost control staff.
• Motivates employees to grow within the company and to be better managed.