JOB DETAILS:
Job Description
Job Purpose:
Plan, monitor and manage all hotel’s operations cost, analyze consumption/utilization of supplies, costs, output and sales and make recommendations to management on cost saving, efficiency and control of wastage/pilferage.

Duties and Responsibilities:
• Check and verify POS transactions / opera daily posting against voids, discounts, complementary sales, negotiated packages / corporate rate and ensure all discounts & complementary are approved and all settlements are done.
• Work with chefs and other staff to analyze the costs of recipes and price restaurant, Juice point and bar menus.
• Check the menu pricing on the POS / opera systems and ensure the correct prices are loaded.
• Perform test checking on the receiving of goods at the hotel and ensure that the procedures are followed correctly.
• Analyze purchase & consumption of food & beverage, ensure that accurate purchase prices, authorized departmental transfers, store issues are entered in the system.
• Plan, organize and carryout stock take of the dry store, designated Kitchen, restaurants, bars, deep freezers store and ensure that post stock results are reconciled to stocks in the system with no overstocking and print inventory valuation reports on a ‎monthly basis.
• Reconcile opening and closing stocks and ensure that excess stock is added in stock register and control stock sheet for food and beverage per outlet.
• Organize bi-yearly stock take on all operating assets of the restaurant, store and ‎prepare detailed report on loss and breakage quantities.

• Perform random test counts in the stores, checks on bin cards and prepare daily flash report of food and beverage costs.
• Make periodical checks on the value of the restaurant food as compared to posted food totals by the cashiers, follow up with discrepancies / shortages made and ensure that recoveries are made.
• Ensure up-to-date costing of all food & beverage items and keep up-to-date records of all Food & Beverage monthly expenses to ensure strict budgeting control.
• Approve all store requisitions.
• Prepare and submit daily/weekly and monthly reports to management.
• Participate in periodic market survey and in formal negotiation for annual and ‎large contracts involving inventory items and advise management on cost saving measures.
• Any other duty as maybe assigned from time to time.

Expected Outputs:
• Verified correct prices are loaded on Opera / POS.
• Verified transactions for discounts, complementary sales and corporate sales are dully approved.
• Up-to-date menu prices.
• Test checks for goods received and compliance reports.
• Reconciled opening and closing stocks per outlet and optimal stock levels maintained.
• Stores stock take reports.
• Periodic system price / sales reconciliation reports.
• Discrepancies identified and recoveries made.
• Up-to-date records of expenditure on food and beverages.
• Approved store requisitions.
• Daily and periodic reports submitted to management.

Requirements
Qualification
• Minimum of a Bachelor’s degree in the disciplines of Accounting, Finance, Business Administration, Commerce, Hotel Management or any other related field from an accredited institution.
• Profession Certification (ACCA or CPA) is an added advantage.

Work Experience
• A minimum of 3 years of relevant work experience in a busy hotel, preferably a 5 star hotel.

Competencies
Technical Competencies
• Extensive knowledge and use of accounting software and spreadsheets.
• Planning and Budgeting skills.
• Excellent Analytical skills and Numerical ability.
• Decision making and problem-solving skills.
• Risk analysis and management.
• Reporting and control.
• Strong business acumen.

Behavioural Competencies
• Professional integrity.
• High level of attention to detail.
• Self-motivated.
• Prioritization and time management skills.
• Positive attitude.
• Excellent communication and presentation skills.
• Excellent interpersonal skills.
• Excellent customer service.
• A self-driven entrepreneurial spirit that aligns with Hotel ethics.