• Ensuring optimum value in terms of cost quality in respect of all F & B purchase rate contracts.
• Establish potential food cost for each outlet and update the same every month.
• Take monthly inventories of food and beverage assisted by another member of the controller staff, report excess / shortages.
• Maintain daily records of cost, potential sales and actual for each outlet bar, investigate any significant variances.
• Establishing a healthy F & B cycle processes, from the warehouses of the suppliers to the plates of the customers.
• Lead negotiations with suppliers with regards to purchases / returns, prices, specifications, payment terms and other key terms and conditions.
• Setting F & B cost deduction objectives with General Manager.
• Check and ensure all menu items have a recipe.
• Print and distribute menu sales analysis of the relevant department on a monthly basis.
1- Determine the direct and indirect cost of each product sold in the restaurant
2 - Determine the cost of quantity and components for each product
3. Product Pricing Capability - Pricing Policy
4 - inventory control and determine the safety of the stock
5 - Monitoring the value of salaries and their impact on profitability for the institution
6 - Control of the standard costs and control components and compare them with the actual cost and determine the rates and causes of deviation, if any
Requirements:
Accountant Experience in the field of restaurants for at least 3 years
Experience in food costs
English: very good knowledge Arabic: Mother Tongue
Knowledge how to develop and standard recipes, material cost, pricing, optimum portions
