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Position Details: Food & Beverage Cost Controller

Location: Kigali, Rwanda
Openings: 1


Job Purpose:

To monitor the performance of all departments, particularly food and beverage, through the efficient maintenance of established control procedures and by maintaining the POS database. 

Liaising with the purchasing team, as well as chefs, to ensure accurate costing for food and beverage is a key requirement.

Objectives/ Key result areas:

I. Ensuring effective inventory control measures (system) using the existing management information system in order to maximize inventory management and records accuracy:

Developing SOPs for stores i.e. receiving, storing and issuing. 

Establishing minimum and maximum stock levels 

Ensuring that internal requisitions are approved by heads of sections.

Ensuring that invoice received match with the items that are supplied 

Training of the user departments in inventory management 

Feeding of all the transfers in the system 

Printing of goods received notes with the correct amount on invoices with the quantities received

II. Developing and implementing the Hotel’s inventory management strategy with the aim of reducing cost of sales, material wastage and pilferage:

Ensuring compliance to SOPs 

Liaison with suppliers to ensure that supplies are received in hygienic containers and suppliers are sensitized about hygiene. 

Conduct monthly outlet inventory counts and valuations so as to derive the closing figure for the Hotel accounts.

Tracking and processing all work in progress items as per company policy on material transfers.

III. Advising management on timely menu re-engineering and menu item contributions margins:

Ensuring accurate menu recipe are fed into the system from the Head Chef. 

Monitoring menu item contribution margins.

Monitoring menu item sales.

Participate in menu costing.

Produce daily flash food cost report to management and the team.

IV. Generation of reports on a daily, weekly and monthly basis to management

Timely Generation of reports

Experience and Education Requirements

Minimum of 3 years’ experience in a similar position in Manufacturing, supermarket, Hospitality Industry preferred

Professional Accountancy Qualification ( At least level 2, if on-going)

Bachelors in Accounting and Finance/ BBA Accounting (Credit in Math)

Skills and attitude required:

Familiar with hotel/ restaurant accounting as well as operations

Demonstrated data analysis skills

Detail oriented and organized in work

Good leadership and supervisory skills

Excellent problem analysis and problem-solving skills

Excellent communication and interpersonal skills with a customer service focus

Ability to act and operate independently with minimal daily direction from immediate Manager to accomplish objectives

Good oral and written communication skills.


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