Hotel F&B Controller at Little Kitchen Help Ltd

You must be from Hotel Back ground only

• Responsible for overall F&B stock and cost control.
• Set action plans to maximise profit benefit by outlet
• Produce data for all complimentary lines to ensure benefit to the business
• Review and supply data on all promotions to ensure profitable with sales and usage numbers
• Track and benchmark Minibar and Executive lounge usage
• Control and review stocks of Hard Rock Shop to ensure optimal profit potential
• Ensure Costa shop is running to optimal profit potential looking at range, wastage, operational delivery and follow franchise agreement
• Maintenance of the stock and purchasing system, ensuring new stock items are input and that stock and pricing is up to date.
• Carry out regular spot checks on the receiving of food and beverage items into the hotels from suppliers.
• Ensure flawless delivery of process from Purchasing, receiving, recording, and usage
• Ensure completion of monthly stock count, including purchases and month end reports.
• Liaise with Stores Managers regularly to maintain inventory of glassware, crockery, and cleaning supplies, benchmarking against other hotels
• Check all transfers of stock are processed and are correct and cellar balances
• Regularly review cost of sales and liaise with the central F&B team where savings can be made on products to increase the GP.
• Support the Hotel F&B Director and Hotel Manager with pricing decisions to reflect any price changes from suppliers and maintaining the budgeted GP.
• Review menu spec delivery to ensure maximum GP margin
• Review and record wastage with actions on how to reduce and improve GP
• Review ordering processes to ensure only 7 days food stock holding and 20 days Liquor
• Robust daily review and control of voids, cancels and discounts and ensuring reporting to the relevant stakeholders to detect fraud, loss revenue and theft
• Ensure all allergens are available and up to date for all menus including staff and M&E
• To regularly review the labour model and identify any savings that can be made and report back to the Hotel Manager and General Manager.
• Review F&B rota on a weekly basis and identify and savings that can be made. Reviewing day part revenue verses team on duty
• Review Breakfast team start times verses when guests dine in the restaurant.
• Support the finance team in any required reporting.
• Monthly usage report on T&C tray in bedrooms – start to work our cost per room sold , including minibar
• App usage and actions to improve