Reporting to the Chief Accountant, the Food & Beverage Cost Controller is responsible for overseeing hotel daily revenues, managing inventory, and implementing cost-saving measures across food and beverage departments. The role involves auditing daily financial reports, reconciling banking records, and ensuring strict compliance with tax laws, hotel regulations, and safety standards. Key duties include managing menu costs, monitoring stock levels, performing physical inventories, and collaborating with management to optimize profit margins.
Responsibilities
Audit, reconcile, and analyze daily hotel revenues, ensuring night audit checks and packaging reconciliations are completed.
Review daily reports before circulation and ensure revenue taxes are accounted for in accordance with laws and regulations.
Reconcile daily bankings and investigate any overages or shortages.
Perform month-end procedures related to revenue to ensure all collections are reconciled.
Examine all food, beverage, and general item invoices, verifying quantities received against order sheets and purchase orders.
Compare quoted prices to invoice prices and occasionally spot-check unit costs against market quotation sheets.
Total and code invoices on a daily basis.
Ensure all requisitioned items are properly accounted for by observing the requisitioning process.
Review food and beverage requisitions for pricing accuracy.
Maintain daily cost percentages for food and beverage and prepare daily reports.
Maintain a perpetual inventory for the liquor storeroom.
Work with the Executive Chef to coordinate tracking of high-cost food items.
Reconcile cost deviations between requisitioned costs and physical inventory costs monthly.
Update menu costs quarterly for all outlets and meal periods.
Supervise and assist in taking physical inventories of all food and beverage stock.
Price and extend all monthly food and beverage inventories.
Prepare preliminary food and beverage cost reports and menu potentials.
Develop potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager.
Perform yield tests of specific products to ensure quality and accurate menu pricing.
Ensure daily inventory counts for the Bar through Materials Control revenue imports and investigate variances.
Adhere to hotel regulations regarding safety, hygiene, and professional conduct.
Requirements and Qualifications
Minimum of 3 years of experience in cost control or a similar financial field within the hospitality industry.
Bachelor’s Degree in Finance, Hospitality, or a related field.
CPA Section 1 certification.
Proficiency in specialized systems: Sun System, Opera Cloud, Materials Control, and Symphony.
Strong analytical skills and attention to detail.
High standards of personal hygiene and professional appearance.
Interested and qualified candidates should apply online through the Accor careers portal by visiting: https://www.myjobmag.co.ke/apply-now/1177229. Ensure your application highlights your experience with the required financial and hospitality software.
