Cluster Cost Control Supervisor- Four Points by Sheraton Sheikh Zayed Road, Dubai

POSITION SUMMARY

 

To provide the Management and F&B department the needful assistance to control cost, to ensure that F&B control procedures are adhered to, ensure and monitor activities related to cost controls areas includes F&B purchasing, receiving, storage and issue, menu planning, analysis, portion control, pricing inventory and forecasting.     

Core Duties & Responsibilities

• To be Familiar with Birch Street Material control System and Micros.
• Receive order acceptance from the supplier confirming the delivery, if required. 
• To audit prices and quantity variances as per daily Receiving Variance Report.
• To check the data entered by receiving clerk and to correct where necessary.
• To prepare daily Flash cost reports for food and beverage.
• To reconcile the cost of all officer and entertainment checks and apply credit to the food cost.
• To maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails and buffets.
• To audit inventory transactions and make adjustments when necessary.
• To collate and journalize month-end figures.
• To attend month end and other stocktaking activities in all Food & Beverage and general areas.
• To investigate reasons for spoilage issue forms and post through the system.
• To check on a scheduled basis Butcher yield tables and standard pricing tables.
• To spot check at random the contents of minibars in unoccupied rooms and outlet bar stock stockrooms and the potential and actual costs of individual bars and VIP amenities and their respective conversion recipes and Garbage cans and their contents Inventory on shelves compared with inventory recorded in the computer.
• To be aware Alcohol handling procedures and the use of outlet labels.
• In the absence of Receiving Clerk ensure that all items are received to the hotel as per the policy and procedures.
• Provide leave cover for store keeper or receiving clerk if required.
• Forward the closing stock (food and beverage) to the approval of relevant department head and DOF.
• Perform random surprise audits in F&B outlets and in the food and beverage stores and document the same. Update the DOF / AFC of any issues found during the audit.
• Ensure that all HACCP standards are maintained in the food stores.
• Ensure that the store keeper and receiving clerk both follows all the HACCP requirements
• Compile and send slow moving stock report, close to expiry report to the department head before 5th of each month
• Take appropriate action to reduce the slow moving stock 
• Compute food costing for buffet and recipe costing for outlets as and when requested by the management
• Update PAR stock for all outlets in liaison with Director of F&B and ensure it is placed in all outlets
• To ensure that all invoices, store requisitions for the month are posted in ADACO/Birch Street.
• Analyze and make necessary posting for internal transfer of food and beverage items.
• Beverage cost to be calculated for each outlet and per category of items (ex: Beer, Wine and Liquor)
• Ensure that food cost is accurately calculated each month 
• Make necessary follow-ups to ensure FOC stock (rebates) are received from suppliers and posted in the system
• For any item received with price or quantity variance to make sure that credit note is received from the suppliers
• Perform surprise audits in the outlets and also do an audit on PAR stock.  If any variances are identified should notify Director of F&B and DOF on the same day or by the following day.
• Assist with inputting prices, menu changes and user changes in the point of sale (POS) system. 
• Maintain master cost files and recipes. 
• Perform random checks to verify all products are stored appropriately and secured.     
• Education or Certification 
• Good level of English essential

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 1 year of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

 

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