• Ensuring optimum value in terms of cost quality in respect of all
F & B purchase rate contracts
• Ensuring, on a continuing basis, Kempinski's purchase specifications
• Carrying out periodic market surveys, analysing finding and submitting reports to the hotel Controller, Chef, F & B Manager on raw material prices, quality and availability in the market (local and surrounding areas)
• Checking daily quotation sheet prices with invoiced prices
Receiving:
• Verifying the accuracy of the entries, extensions and totals of the receiving clerk's daily report and check that all food items received with or without invoice have been properly recorded thereon
• Spot check merchandise received daily to determine that it confirms to specifications as to weight, trim and count that it has been properly invoiced. Review any discrepancies with the receiving clerk to ascertain the situation.
• Spot check the weighing machines in the receiving department for accuracy of measurement
• Ensure that adequate controls are maintained over all goods receipt from the point of storage of final delivery.
Storage and issuance:
• Ensure that all merchandise is stored is properly locked storage areas and monitor security control of keys for all such areas
• Maintain a daily and cumulative monthly record of food and beverage requisitions and of direct purchases issued to the producing department requisition
• Menu planning, production control, portion control and pricing
• Participate in the formulation and enforcement of sound control procedures for banquet Beverage bars including issues, returns and re issue practices
• Participate in planning daily salvage, control and usage of usable left over food items including Banquets
• Furnish to the chef, information needed in planning daily production of pastry and other items to see that they are according to plan
• In co operation with the Food and Beverage Manager and Chef establish standard portion sizes for all the outlets, post them in proper locations in kitchen and monitor on a continuous basis to see that they are adhered to
• Run periodic tests on butchery
• Establish potential food cost for each outlet and update the same every month.
• Continuously review and furnish current portion cost information to the F & B Manager and Chef, so that they can adequately price Banquet, restaurants, Room service and other menus.
• Take monthly inventories of food and beverage assisted by another member of the controller staff, report excess/shortages
• Maintain a perpetual inventory of the beverage store room
Reporting.
• Maintain complete familiarity with the requirement as of the Food and Beverage Cost Controls and carry out the responsibilities therein designated.
• Maintain sales history through menu abstracts and prepare daily, weekly and monthly cover forecasts to assist in the planning of purchasing, staffing and production requirements
• Maintain daily records of cost, potential sales and actual for each outlet bar, investigate any significant variances.
• Cost requisitions and direct issues on a daily basis to produce a Daily Food Cost Report.
• Calculate the cost of employees' meals each month.
Job Details
| Date Posted: | 2013-08-26 |
| Job Location: | Khobar, Saudi Arabia |
| Job Role: | Accounting/Banking/Finance |
| Company Industry: | Hospitality/Tourism/Travel |
Preferred Candidate
| Career Level: | Management |
| Gender: | Male |
| Nationality: | Saudi Arabia |
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