Read the Job Description carefully, then scroll down for "Details to Register for this Job"...
Company Description
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
Establish and administer sound food and beverage cost control systems and procedures consistent with high standards of quality and service. • Perform tasks on areas of concern which include food and beverage, purchasing, receiving, storage and issuance, menu planning, production and portion control, pricing, inventories, reporting forecasting and analysis. • Check to see that bidding procedures as specified by the hotel are adhered to. • Provide costing, control, administration support in regard to food and beverage cost to F&B Department, supervise inventory control. • Form analysis and prepare reports to keep all levels of management informed of day-to-day food and beverage costs, problems and opportunities and to provide necessary information for accounting entries. • Verify the accuracy of the entries, extensions and totals of the Receiving Clerk's Daily Report and that all items received, with or without invoice, had been properly recorded thereon. • Verify that Notice of Error Correction and Goods Received without Invoice forms have been prepared where appropriate. • Spot check merchandise received daily to determine that it conforms to specifications as to weight, trim, and count and that it has been properly invoiced. • Ensure that adequate controls are maintained over all goods received from the point of receipt to the point of storage or final delivery. • Ensure that all merchandise is stored in properly locked storage areas and monitor security control of keys for all such areas. • Furnish the Executive Chef information needed in planning daily production requirements and monitor daily production of pastry and other items, and see to it that they are according to plan. • Check the butcher shop production record daily for yield information and for control of steak usage. • Establish potential cost for outlets. • Verify the accuracy of outlet checks. • Check cash register readings for all cash items to ensure that amounts recorded agree with actual consumption as reflected on requisitions net of returned merchandise. • Monitor activities relating to food and beverage cost controls of the hotel. • In co-operation with the Outlet Operation Manager and the Executive Chef, to establish standard portion sizes for all outlets, post in proper locations in the kitchen and continuously monitor to see to it that they are adhered to. • Take initiative to see that food and beverage control procedures are adhered to and where necessary enlist the assistance of the Chief Accountant and/or General Manager to ensure compliance. • Verify that Hotel standard purchase specifications are followed on a continuing basis. • Check daily quotation sheets prices with invoiced prices. • Provide information from perpetual inventory records needed for beverage purchasing. • Review any deficiencies with Receiving Clerk to ascertain why sub-standard merchandise was accepted. If not resolved, report the problem to the Chief Accountant. • Maintain a daily and cumulative monthly record of food and beverage requisitions and of direct purchases issued to the producing department without requisition.
Monitor procedures for issuing store items from storerooms to ensure that such merchandise is issued only on written requisition signed by a properly authorized person. • Monitor beverage issue procedures to make certain that bar requisitions are handled according to cost control manual instructions. • Participate in the formulation and enforcement of sound control procedures for banquet beverage bars including issue, return and re-issue practices. • Participate in planning daily salvage, control and usage of usable left-over food items, including banquets. • Take monthly inventories of food and beverage assisted by another member of the controller staff or food and beverage management personnel. • Maintain a perpetual inventory of the beverage storeroom. • Reconcile store purchased for each month. • Maintain a complete familiarity with the requirement of the Food and Beverage Cost Control policy according to the hotel standards and carry out the responsibilities therein designated. • Prepare cost requisitions directly issued on a daily basis to produce a daily food cost. •
Perform other related duties as assigned.
Additional Information
Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Our Brands
"Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities.
Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
Do not hesitate to let us know of any specific needs you may have so that we can take them into consideration."
DETAILS TO REGISTER FOR THIS JOB:
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