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Job Summary
Duties:Stock & Purchasing Control:
Complete daily, weekly and monthly stock counts
Requisition and order food, beverages, packaging and other operating supplies
Maintain appropriate stock and par levels
Receive deliveries and check quantities, quality and pricing
Match deliveries to orders, invoices and supporting documentation
Ensure stock is stored correctly and securely
Identify overstocking, shortages and slow-moving items
Help prevent stock losses, unauthorised usage and unnecessary purchases
Food-Cost & Operational Control:
Assist management in achieving the agreed food-cost percentage
Record wastage, staff meals, breakages and stock variances
Compare sales against stock usage and investigate unusual variances
Cost new and existing menu items
Check that recipe costs and selling prices are accurate
Monitor portion control and identify areas where food cost is being lost
Produce clear weekly and monthly reports for management
Help management identify practical ways to improve margins
POS & Administration:
Maintain menu items, buttons, pricing and specials on the point-of-sale system
Ensure that advertised prices, POS prices and menu costs correspond
Capture stock-take information accurately
Reconcile restaurant and hotel reports
Maintain purchasing, stock and operating records
Work confidently in Excel and Microsoft Office
Follow up on incomplete paperwork, invoices and discrepancies
Team leadership and daily operations:
Help coordinate the kitchen, restaurant and takeaway teams
Allocate duties and ensure that daily tasks are completed
Make sure opening, closing, cleaning and stock-control procedures are followed
Address small operational problems before they become major problems
Communicate clearly with management and other hotel departments
Maintain discipline, accountability and good working standards
Step into the operation and assist the team when required
Take initiative when senior management is not immediately available
Requirements:
A formal qualification from a hotel school/college is a must
Minimum of 2 years’ experience as F&B controller or similar.
Strong stock and cost control of food, beverage and operating equipment.
Familiar with calculating food and beverage cost of sale.
Good product knowledge and be familiar with relevant suppliers.
Computer literate and must be familiar with Excel, Pastel & any POS system.
Good communication skills and be well organized.
Able to assist with all relevant costing of recipes in food and beverage.
Able to compile all relevant reports regarding stock and equipment.
Able to maintain appropriate stock rotation and stock levels
Craven Cottage CC
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