The following are specific responsibilities and contributions critical to the successful performance of the position :
1.Spot check merchandise received to ensure that it conforms to establish specifications for weight, count, trim and are correctly invoiced.
Ensure errors are corrected.
2.Check the accuracy of the entries, extensions and totals of the receiving clerk’s daily report.
3.Ensure that adequate controls are maintained over goods.
4.Check the accuracy of the entries, extensions and totals of the receiving clerk’s daily report.
STORING AND ISSUING
1.Determine that goods are stored and secured properly; that they are price stamped and issued in proper rotation and that the key control to the storage areas is followed.
2.Record the daily and cumulative monthly food and beverage issues of both requisitioned and direct issued to the kitchens.
3.Monitor issues procedures from storerooms to ensure requisitions are presented properly signed, authorized and that the established procedures are followed for both food and beverage.
MENU PLANNING, PRICING, PRODUCTION AND PORTION CONTROL
1.Determine potential food cost for each outlet and bar cost for each bar and review periodically.
2.Establish and monitor the control procedure for banquet beverage bars including issues, return and re-issue practices
3.Monitor yields information and steak usage from butchers’ production records.
4.Review and provide current portion cost information in order to appraise menu
INVENTORIES OF FOOD AND BEVERAGE
1.Take monthly inventories of food and beverage assisted by a member of the controller’s staff.
2.Maintain a perpetual inventory of the beverage store room
3.Confirm the monthly F&B inventories with the computer reading totals.
4.Maintains beverage perpetual inventory cards for checking control purposes.
READING , FORECASTING, ANALYSIS
1.Learns and observes the requirements of the food & beverage cost control manual.
2.Prepares sales history through menu abstracts.
3.Maintains daily records of cost, potential and actual sales for each bar. Investigates significant variances.
4.Verify the accuracy of banquet checks as to covers, prices, guarantees and beverage charges.
5.Check cash register readings for all cash bars to ensure amounts recorded agree with actual net consumption as reflected by requisitions / returns.
6.Records the daily and monthly beverage full bottle sales in room service and banquets.
7.Costs requisition and direct issues daily and produce a daily food cost. Prepares issued the daily flash food cost report.
8.Calculate the cost of employees’ meals on a monthly basis in accordance with procedures.
9.Prepares and distributes monthly as directed the reconciliation of food and beverage costs, private label usage report and summary of beverage cost and potential sales.
Sofitel and its Ambassadors
The Sofitel brand is based on three core values guaranteed by each employee every day :
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.
Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service.
By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.