Job Description

Food and Beverage Controller Position DescriptionDepartment:FinanceReports To:Finance ManagerPurpose:Designing food and beverage control systems and procedures; planning, organizing, co-ordinating the implementation of the stipulated food and beverage control systems and procedures to optimize returns on cost in food and beverage and to achieve economy in food and beverage costs.Constituents:\xc2\xa7 Hotel Owners\xc2\xa7 Employees\xc2\xa7 Guests\xc2\xa7 Brand Management Services\xc2\xa7 Vendors\xc2\xa7 CHW Accounting\xc2\xa7 Internal and External AuditorsIndictors of Success:\xc2\xa7 Achievement of financial goals and improvement over prior year performance (GOP, Rev PAR, RSI)\xc2\xa7 Customer satisfaction and loyalty goals (100% Guest Satisfaction)\xc2\xa7 Timeliness & accuracy of financial reporting\xc2\xa7 Achievement of employee satisfaction (Gallup) and retention goalsAreas of Responsibility:

• To gather, process, analyse and present relevant data on the performance of the food and beverage department with appropriate comments to the management.
• To take corrective action whenever necessary and counsel the F & B manager and the executive chef accordingly.
• To plan the \xe2\x80\x98Standards & Specifications\xe2\x80\x99 for the food and beverage merchandise in consultation with the F & B manager, executive Chef, Purchase manager and the Financial Controller. Also to review the standards and specifications at regular intervals.
• To prepare monthly profit and loss statement for each F & B outlet.
• To initiate and introduce improvements in F & B controls; systems and procedures which are found necessary to ensure effective food and beverage control.
• To conduct spot checks in the receiving, stores, food production and all F & B service areas.
• To periodically review receiving procedures and routines.
• To keep strict control over liquor; consumption, ordering, spoilage as well as breakage.
• To review with the General Manager the performance of each kitchen and the food and beverage sales outlets.
• To adhere to strict grooming and hygiene standards.
• To co-ordinate with the food and beverage manager to review reports on his department and recommend appropriate corrective action.
• To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets.
• To co-ordinate with the chief accountant to review the food and beverage stores systems and procedures.
• To co- ordinate with the executive chef for the periodic F & B inventories.
• To co- ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc.
• To maintain liaison with excise for licensing of bars.

Success Factors:Focus on the CustomerSeeks to understand the guest, internal and external customers and meet and exceed the needs of both the customer and the company.Foster TeamworkWorks well in a team environment and motivates team to sustain exceptional levels of performance.Communicate EffectivelyClarify and provide information so that co-workers, customers and suppliers understand and can take action.Attention to DetailEnsure that work is accurate, thorough and to the highest standards.Develop Self and OthersContinually work to develop own capabilities and the capabilities of others.Drive for ResultsWork to achieve high levels of personal and organisational performance in order to meet or exceed objectives.Think CriticallyTake a well-ordered, logical approach to: identifying hotel, market or inter-departmental issues; analysing problems; organising work and planing action.Apply Professional, Product or Technical ExpertiseDemonstrate the ability to apply technical, professional or product expertise to everyday hotel situations.Build Strong RelationshipsFoster trust and co-operation among co-workers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.Key Skills and Requirements:Revenue ForecastsPrepare revenue forecasts for department based on business booked to date, current and historical booking space and impact of special promotions.P&L ManagementUnderstand how P&L is prepared and the line items impacted by department and how to impact results.Financial AnalysisUse analysis technology, methods, and processes and examine financial data to evaluate financial position and clearly communicate expectations and actions to maximise the organisation\xe2\x80\x99s financial performance.Performance Management, SupervisoryDemonstrate ability to relate to, communicate with and motive employees to sustain high performance and quality levels.

Radisson