Department: Finance

Level: 3B

Reports to: Manager of Finance

Salary: 800-1000 AZN.

Overall Objectives & Main Responsibilities:

• Establishing and maintaining local policies as they relate to the receipt issuance and general controls of all hotel inventories, consumables, and various supplies.
• Assisting in the monthly inventories count and extension.
• Establishing and maintaining a database for all kind of hotel inventory stocks including up-to-date pricing.
• Ensuring proper storage and issuance of all hotel items, especially food and beverage ones.
• Establishing and maintaining a cost allocation transfer system for various hotel supplies to the various departments.
• Summarizing these transactions for each financial period close.
• Costing all hotel operational consumables and inventory items and where practical, input these costs into the point of sales system and generate monthly potential cost of sales, especially in food and beverage.
• Preparing all operational costs on a monthly basis and recommend alternatives to improve costs.
• Pricing all food and beverage storeroom requisitions and compute the following:
• Monthly food and beverage actual costs by outlet
• Monthly storeroom variances for food and beverage
• Assisting management in menu costing in order to establish menu item sale prices.
• Establishing and monitoring the following operational controllers in the banquets and food and beverage outlets:
• Cash Bars
• Menu Items (ensure that they are properly rung up the system)
• Liquor pouring procedures
• Guest check void controls
• Cash handling and check settlement
• Operation inventories and reconciliations
• Point of Sale system user capabilities and controls
• Portion controls
• Preparing Food & Beverage reports as requested by management.
• Maintaining accuracy of POS System data and ensure hardware is in good working order.
• Monitoring and recording all house account meals and entertainment expenses and report any non-compliance to the Assistant Controller for follow up with the hotel management.
• Maintaining menu costing on all food and beverage items and make F&B management aware of any pricing problems.
• Constantly monitoring all food and beverage controls to ensure compliance with the Company’s policies and procedures.
• Performing any other spot checks as prescribed in the Housekeeping, laundry and Food and Beverage Manuals.
• Coordinating, attending and monitoring all food and beverage physical inventories to ensure accuracy.
• Verifying, extending and tabulating the above inventories and prepare monthly inventory adjustments journal entry.
• Maintaining a close working relationship with the Director of Rooms, Food and Beverage Director, Executive Chef and Purchasing manager and make them aware of any potential problems or opportunities to improve the controls in their areas.
• Closely monitoring and supporting the Purchasing Manager, Storekeeper and Receiving in performing their duties by sharing knowledge on each item Hotel may need for the proper operations.
• Taking an active part in implementing and complying with HACCP requirement.
• Attending Food and Beverage meetings to review prior Food and Beverage report to highlight actions needed, and focus Food and Beverage management on appropriate opportunities.

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