Senior F & B Cost Controller
Platinum fit
مجموع سنوات الخبرة :14 years, 3 أشهر
-Develop and maintain a system of financial internal controls Manage closing of books and preparation of Cost Control Reports as company standards.
-Analyze and interpret financial reports, identify trends and make recommendations where necessary.
-Review and evaluate efficiency of Food & Beverage Kitchens by developing a system of standard costing for menu items.
-Audit kitchen stores & stocks consumption for misuse or deviations from standard costs.
-Organize inventories in coordination with relevant departments.
- Develop and maintain manual and computer filing system and ensure that the files are properly named, catalogued and access is available for authorized persons only
-Build micros-Fidelio material control version 16 system From scratch to operate business in Main store, Central Kitchen, House Of Joy Factory, Joy Confections Factory and 11 outlet Joy Café, FESTA by joy.
-Control Purchasing order of material to reach purchase of materials with good quality in right quantity at reasonable price at right time
-Create Recipe of production Article and sales Article in MC check and analyses variance and find acceptable solutions to reach acceptable variance -Responsible for food cost reports in weekly, monthly basis
-Monitor Daily Consumption for all outlets, central kitchen and factories Comparing with revenue
-Overseeing broad spectrum finance and cost accounting functions including preparing monthly financial statements, analyzing the same and reporting variances on actual vs. budget, monthly and up to date to the restaurant management and finance team
-Formulating cost analyses for transportation (truck) costs and material standards costs as required, devising processes to setting the annual standard costs.
-Taking accountability of analysis and control of all food, beverage, general supplies and other hotel costs as well as identified variance analysis and updated system
-Maintaining invoices and finance on daily basis; checking and reconciling inventories on monthly basis and generating all related reports including food cost and consumption report, while and providing recommendations to enhance productivity, profitability and efficiency.
-Streamlining processes for controlling costs across F&B services; computing recipe costs for all menu items and devising robust F&B budgets in addition to updating purchasing procedures for all F&B items.
-Reviewing and maintaining material control system, MC and POS systems in liaison with group IT division and Outlet in Charge.
-Reconciling material availability and sales figures; calculating selling price for all menu items and preparing all required reports to tally inventory, compute menu cost and financial analysis for all outlets under purview.
-Preparing meaningful commentary for significant cost and spend variances, evaluating expense heads in the chart of accounts, developing trend matrix to identify deviations.
-Training and developing staff capabilities, promoting team environment and ensuring seamless F& B operations across all outlets
Key Result Areas:
• Orchestrated full operational remit of controlling costs and inventory e.g. preparing entries, POS system postings, constant updates of menu prices/ reports and routinely maintained and updated accurate financial databases for invoices and receipts received.
• Instrumental in maintaining accurate cost records of all purchased items and submitting reports to management for review and pricing decisions, recommending increment in sales prices when required to maintain appropriate margins and profitability.
• Validated accuracy and integrity of all F&B and supplies and compared them with checklists and market prices while ensuring strict conformance to organizational policies/ procedures and all accounting standards.
• Identified fluctuations and discrepancies in inventory transactions; reconciled balances and submitted detailed summaries to accounting department for enforcing effective controls in collaboration with Financial Controller and F&B Manager.
• Generated reports for daily stock of bar items; food cost reports as well as checked for variations and potential issues. Determined non-moving or slow-moving items and suggested action to prevent spoilage and losses.
• Calculated actual costs with estimated costs for specific banquets; authenticated all items costs for correct pricing and promptly updated the POS systems in addition to maintaining accurate filing system and stocks
• Monitored financial position/ performance in line with the set targets, budgets and identified potential financial risk/ variances, reported the same to senior management with corresponding back-up plans.
Key Result Areas:
• Developed and executed purchasing department strategies, ensured sourcing activities deliver sourcing excellence, oversaw inventory ordering, receiving and distributing processes for all food and beverage items.
• Managed storing and distribution; shipping and receiving; staff management as well as preparation of month end financial reports as they relate to inventory and shipping activities.
• Developed a comprehensive overview of daily and monthly food and beverage purchases; maintained records of food and beverage items distributed to various outlets and departments and ensured issuance only through written requisitions by authorized personnel.
• Ascertained storerooms meet minimum local health codes; all inventory procured meets quality requirements and also checked book value of each inventory and reported discrepancies if any.
• Carried out market surveys to ensure improvements for high value items as well as food & beverage supplies and also vendor performance in coordination with Executive Chef.
• Compared list of supplies for vegetables and fruits with supermarket prices and utilized computerized information systems for financial accounting applications.
• Implemented effective controls for managing menu prices changes; verified F&B supply invoices with purchase orders and checked for discrepancies.
• Took daily count of bar inventory and prepared relevant reports entailing daily food cost reports, variance report and cost/revenue reports as needed.
• Offered rebates for major mini items and periodically audited inventory of outlets by reconciling the opening Stock with the closing stock, taking account of store issues and sales.
Faculty of commerce -Mansoura University Bachelor of Commerce /Accounting Major