F&B Controller

Travel is a journey. We help make it a joy.

Starting with a warm, inviting welcome for all guests, whether traveling on business or for fun, enjoying a quick night, or relaxing for the week. We thrive on making our guests stays brighter, helping them create memories that will last a lifetime. Irresistible smiles are our specialty. We should know, we ve been on our journey since 1952. So, if you can help us spread the joy of travel to all, we d love to give you a warm welcome to the Holiday Inn family. to all, we d love to give you a warm welcome to the Holiday Inn family.

Job overview

To provide an effective system of control these protects the financial structure of the undertaking through the methodical, systematic checking of day-to-day business transactions and at the same time provide a source of information to management.

At Holiday Inn we want people who are friendly, welcoming and full of life; people who are always finding ways to make every guest s experience an enjoyable one.

Duties and responsibilities

• Update pricing for both Micros and Materials Control
• Prepare and distribute monthly Costing report of food and beverage as directed.
• Manage and complete monthly stock-takes for Food Beverage departments as required.
• Assist and guide all departments to be cost effective in purchasing to ensure profit margins are achieved.
• Ensure Beverage is issued to the Outlets based on authorized requisitions, and adhere to the Policies and Procedures in place
• Alert Heads of Department on slow moving goods and goods nearing expiry dates ensure wastage is limited and product ordering is altered accordingly.
• Prepare all monthly/weekly reports(Par stock count, slow moving report, difference report, surprise check on items received in the stores) review with Director of Finance Business Support/Manager - Finance and send for signature
• Manage cost reporting on a weekly basis.
• Reviews and verifies spoilage and breakage.
• Prepare PL statement of major banqueting events, verifying the banquet bills and BEO with Policies.
• Reviews and investigating Void check report, Discount reports, AG, ENT OC check and adhere to the Policies and Procedures in place.
• Review and preparing IDT and amenity reports.
• Close all market list purchase orders and review all pending orders and close in necessary on weekly basis
• Perform spot checks review slow moving items, prepare report and distribute to the concerned
• Ensure all stock levels are within maximum minimum quantity as specified in the approved list and prepare report, take approval and distribute to the concerned.
• Ensure all purchases are booked on a daily basis by the receiving clerk after checking with the purchase orders (quantity, price, quality) and transferred them to the respective departments.
• Account all rebates, transfers, adjustments/Allocation, entertainments costs during the month and prepare monthly JV for cost/credit adjustments.
• Take Beverage store outlets inventory on a blind sheet, update physical stock count in the system, take variance/difference report, review any variances discuss with Manager-Finance and follow actions and then close inventory for all outlets/store and print monthly stock report.
• Balance Beverage store/outlets inventory value with General Ledger and investigate in any differences noticed
• Strict implementation of the CSA and achieve 100% score in CSA Audit of related section.
• Performs related duties and special tasks assigned by Director of Finance Business Support.
• Identify, train and develop staff who require more awareness for reduce wastage and cost.
• Implement winning ways stay real behavior in your professional approach.
• Review all long pending purchase orders and close it with in reasonable period.
• Advising for any concerns and provides relevant information to management with regards to cost.
• Ensure the Beverage Cellar maintains sufficient stock at all times as per with the Par stock levels.
• Carry out spot checks in Food receiving for ensure quality.
• Prepare the recipe costing for menus prepared by the Executive Chef and suggest the selling price.
• Prepare menu engineering report to verify the profitable and popularity of menu.
• Review the updates of receiving and requisitions in inventory software and guiding the Store keeper and receiver about their check list.
• Ensuring that policies procedures related to cost control are followed.
• Conducting market survey associate with purchase manager for controlling price.
• Verifying Excise registers and interacts with excise office for complying statutory requirement.

Qualifications and requirements

• MBA/ M Com/ B com or equivalent
• 2 years of experience in Accounting, Finance or Costing