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    Cost Controller - Dubai, United Arab Emirates - RADISSON HOTEL GROUP

    RADISSON HOTEL GROUP
    RADISSON HOTEL GROUP Dubai, United Arab Emirates

    6 days ago

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    Description
    • Able to effectively control Food and beverage Costs.
    • Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
    • Prepare variance analysis for food & beverage and communicate with relevant parties.
    • Update and maintain receipts in the systems (FMC).
    • Check and verify voids in the POS systems.
    • Check and verify discounts on the POS systems.
    • Check and verify any happy hour discounts.
    • Check and verify all complimentary sales in POS systems.
    • Check and verify all staff meals and staff discounts.
    • Check and verify all Package meals.
    • Check and verify all settlements done on the POS system.
    • Check and cross-verify if all sales have been transferred correctly to the Property Management systems (PMS).
    • Check and verify for any lost postings.
    • Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
    • Check the menu pricing on the POS systems and ensure the correct prices are loaded.
    • Check the restaurant and bar checks daily.
    • Check the complimentary and confirm that all are approved.
    • Daily Import of Micros Sales to Materials Control system.
    • Tally all end-of-shift reports generated from all POS tills.
    • Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements.
    • Check the daily Food and beverage revenues report submitted by the income audit for the accuracy of covers and average checks.
    • Responsible for linking the articles and Recipes in Material Control.
    • Responsible for preparing daily Food and Beverage Reports and distributing them to management.
    • Responsible for monthly F&B reports and distribution to management.
    • Responsible for surprise spot checks at all F&B outlets.
    • Prepare the daily and monthly cost report department about the cost of sales.
    • Participate in stock-taking at the restaurants.
    • 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.
    • Coordinate with restaurant management and finance to sort out issues about F&B.
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