Manager - FandB Controller

Company Description

Novotel Mumbai Juhu Beach is Accors breathtaking beachfront property located in the financial capital of India. Offering an inventory of 204 guest rooms and suites along with 6 dining options serving Chinese, Indian, Italian and Continental cuisines.

Located 3.2 mi from Chhatrapati Shivaji Airport and overlooking the Arabian Sea Novotel Mumbai Juhu Beach is a beach front property.

Job Description

• Operational : To study, analyze and report on all variances pertaining to costs and inventory management.
• To verify duty meals and entertainment checks in line with hotel laid down procedures and prepare a daily audit report for approval of FC, Director of F & B and General Manager.
• Verify daily void checks report and prepare for approval of FC, Director of F & B and General Manager.
• Perform daily and monthly food and beverage sales reconciliation against POS Sales report and ensure all deviations are explained by concerned department head.
• Perform daily BEO Audit and highlight the deviations to Financial Controller and Director of Sales and Marketing.
• Coordinate closely with Chef for obtaining all Inter departmental transfers.
• To manage the hotel monthly inventory process in the strict respect of the hotel policies
• To supervise the daily receiving and storekeeping activities.
• To ensure that all goods movements in/out the hotel and stores are accounted for and properly supported
• To ensure the implementation of and compliance with all prevailing cost control policies and procedures by all departments.
• To prepare and issue various cost reports.
• Ensure all recipes are updated in the system and maintain records of all recipes then approve for new menu creation.
• Monitor liquor Inventory on daily basis and conduct surprise audits.
• Ensure all cost is allocated appropriately.
• Responsible for asking wastage/shrinkage reports form various operational departments.
• Maintain all Excise Records as per local law requirement.
• To report on the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances, trend of cost of sales ratios, slow moving items, breakage & loss, etc…
• Monitor Mini Bar stocks , consumption vs revenue.
• Conduct buffet costing on regular intervals.
• Maintain Par Stocks in Materials and review Slow Moving items along with Materials to avoid loss at later date.