Food & Beverage Cost/stock Controller, Food Services at Aga Khan University Hospital
Aga Khan University
- Kenya
- Permanent
- Full-time
- 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
- 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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