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.
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
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)
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.