Senior F&B Cost Controller
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Key skills for this role
About the Role
Radisson Hotel Group is seeking a Senior F&B Cost Controller in Doha, Qatar. The role involves verifying invoices, maintaining cost percentages, reconciling costs, updating menu costs, and supervising inventory procedures.
Key Skills for This Role
Responsibilities
- Compares quoted prices to invoice prices and verifies food and beverage invoices on a selective basis
- Totals and codes invoices on a daily basis
- Ensures that all items requisitioned are properly accounted for by observing the requisitioning process
- Reviews total food and beverage requisitions for pricing and extension accuracy
- Maintains costs percentages on a daily basis for both food and beverage and maintains liquor storeroom perpetual inventory
- Works with the Executive Chef to co ordinate tracking of high cost items in the food area
- Reconciles all food and beverage costs deviations between requisitioned costs and physical inventory cost on a monthly basis
- Updates menu costs quarterly for all outlets and meal periods
- Observes storeroom and kitchen inventory procedures and takes action when necessary
- Supervises and assists in taking physical inventories of all food and beverage
- Performs closing duties relevant to the accounting of the food and beverage department
- Prices and extends all monthly food and beverage inventories
Requirements
- Experience in food and beverage cost control
- Strong analytical and numerical skills
- Knowledge of inventory procedures
- Proficiency in Microsoft Office, especially Excel
Full Job Posting
Responsibilities
- Compares quoted prices to invoice prices. Verifies food and beverage invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet.
- Totals and codes invoices on a daily basis.
- Ensures that all items requisitioned are properly accounted for by observing the requisitioning process.
- Reviews total food and beverage requisitions for pricing and extension accuracy.
- Maintains costs percentages on a daily basis for both food and beverage and Maintains liquor storeroom perpetual inventory.
- Works with the Executive Chef to co ordinate tracking of high cost items in the food area.
- Reconciles all food and beverage costs deviations between requisitioned costs and physical inventory cost on a monthly basis.
- Updates menu costs quarterly for all outlets and meal periods.
- Observes storeroom and kitchen inventory procedures and takes action when necessary.
- Supervises and assists in taking physical inventories of all food and beverage.
- Performs closing duties relevant to the accounting of the food and beverage department.
- Prices and extends all monthly food and beverage inventories.
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