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Duties & Responsibilities
Daily stock taking as per schedulesPreparation of bar analysis report and distribution on daily basis.Preparation of bar stock sheets and availing them to bars for stocktakingCalculation of selling prices after getting cost changes or any new stock itemsPosting of issues forms store into the system for individual barsPosting of daily closing stocks as per bar stock sheetsEnsuring the validity of the documents to be used are duly authorized e.g. transfer forms, duty drink forms etc.Production of beverage cost report and distributionDoing sales analysis when need arises to determine cause of shortage/overages.Recovery of shortages from the respective staff members – Barmen/waitersCarrying out cash audit in all the outlets in operationsAdvising the F&B office on issues concerning bar operations – prices, overstocking, shortages, overages spoilages, expiry of drinks etcEnsure proper filing of all documents eg – stock sheets, transfers, banquets accountabilities, bills, bar reports, daily closing reports and revenue reportsProducing end month reportsReconciliation of the figures with storekeeper if not tallyingPrinting of the following reports for the end month reports:- stores issues summary, transfers, beverage reconciliation and the bar sales analysis report.Distribution of reports to all concernedFunction stock taking – opening and closing stocks for conference functions with open barsSupervision of the other staff in controls section.Other delegated duties from time to time by head of departmentCollect all necessary documents for food cost from stores, kitchen and restaurants e.g. transfer forms meat & vegetables, management meal control forms, transfers from kitchen to bars.Ensure correct costing and calculations on all the documents.
On the first day of the month, put the correct food budget figures in the system.
Do stocktaking for chef’s ladder and prepare a stock sheet.
On the last and first day of the month post the credit and debit respectively and chef’s ladder to the system.Collect guest supplies of fruit platters from guest services, calculate cost and post the credits to food cost monthly.Assist in function coverage as be organized from time to time by Food and Beverage controller.Spot-checks in restaurants and bars Cash – counts in the outlets.
QUALIFICATIONS:
Knowledge basic accounting
Knowledge in computer or any hotel system
Minimum three years working experience in a similar position in a 3 – 5 star hotel.
COMPETENCIES
Patience in dealing with people
Effectively deliver under pressure
Attention to detail
Strong interpersonal and problem solving skills.
Good communication skills
If you qualify for the above position and are interested to take up the challenging position please send a copy of your CV and cover letter to hr@goldcresthotel.com on or before 30th June 2017.
CLICK HERE
TO APPLY
ANY JOBS
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ANY JOBS