Food & Beverage Cost/stock Controller, Food Services at Aga Khan University Hospital
1 month ago
Aga Khan University Hospitals in Karachi, Pakistan and Nairobi, Kenya are private, not-for-profit institutions providing high quality health care. The Main Hospitals serve as the principal sites for clinical training for the University's Medical Colleges and Schools of Nursing and Midwifery in Pakistan and East Africa.
Job Summary
The Food and Beverage cost/stock controller is primarily responsible for calculating costs of food and beverage items and also responsible for the short and long-term planning of the F&B controlling and pricing aspects. He/she is responsible to keep records of information and produce control reports periodically to help maintain a suitable inventory of food and beverage items used by the catering department for patients, staff and functions. In addition, He/she will keep inventory of service and capital equipment within the department.
Responsibilities
Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
Prepare variance analysis for food & beverage and communicating with relevant parties.
Update and maintain sales receipts for staff services
Check and verify all staff meals and staff subsidy.
Check and verify all function meals.
Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
Check the menu pricing for patients, staff and functions and ensure that all items are within and correctly matched to the system.
Continuously study weaknesses in F&B control implemented and provide suggestions for improvements.
Carry out price review of menus and menu engineering in liaison with the Manager and the Head Chef.
Responsible for linking the articles and Recipes in Material Control.
Prepares and submits to the manager daily Food and Beverage inventory, sales and inventory report.
Prepares and submits to the manager monthly F&B inventory, cost and sales report.
Responsible for surprise spot checks at all F&B outlets.
Prepare the daily and monthly cost report of the department in relation to cost of sales.
Prepare daily staff meal cost report.
Spot check on the receiving process to ensure that the scales are correct and goods are checked for quantity and quality.
Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
Check and ensure all menu items have a recipe.
Inventory management of the capital equipment and ensuring that all equipment have asset tags and records kept to date.
Inventory management of service equipment stocks in circulation and the stocks in store, making requisitions as per reorder levels
Requirements
Diploma in Food and Beverage service and sales from Recognized Institution or equivalent.
Experience with Accounting System, POS Systems and cost and inventory systems will be an added advantage.
At least 2 years’ work experience at the same role with an up-scale (4/5 Star) hospitality environment.
Knowledge of management of food safety based on Hazard Analysis and Critical Control Points (HACCP) (Added advantage)
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