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Junior F&B Cost Controller

Milan, Italy

Junior F&B Cost Controller

  • Milan
  • Finance Division
  • Full time

The Company:

Mandarin Oriental Hotel Group is the award winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world Increasingly recognized for creating some of the world’s most sought-after properties, theGroup provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.

 

The Hotel:

Ideally located on the charming Via Andegari, Mandarin Oriental, Milan is a stylish and intimate hotel, featuring 104 guestrooms, including 32 beautifully appointed suites. Set in the heart of the city, only steps away from the world-renowned La Scala opera house, it inhabits four elegant 18th Century buildings in Milan's most prestigious district. The hotel features a fine-dining restaurant, Seta and a bar-bistro, Mandarin Bar + Bistrot where an eclectic choice of contemporary cuisine and cocktails are offered in chic surroundings. The Spa at Mandarin Oriental, Milan is the city's most comprehensive, offering a holistic approach to rejuvenation and relaxation in tranquil, meditative surroundings that feature indoor swimming pool and six private treatment rooms. In addition, the hotel has two versatile function rooms that benefit from natural daylight.

 

Scope of Position

To control and reconcile food and beverage costs by thoroughly analysing invoices, requisitions, products received, menus and production.  All work is carried out in-line with the hotel’s guidelines and business plan, the departmental business plan, corporate guidelines and service concepts.

 

TASKS, DUTIES AND RESPONSIBILITIES

CONTROL AND RECONCILE FOOD AND BEVERAGE COSTS BY ANALYSIS

  • Examines all food and beverage invoices, verifying quantities ordered and received against the food order sheets and purchase orders
  • Compares quoted prices to invoice prices
  • Verifies food and beverage invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet
  • Totals and codes invoices on a daily basis
  • Ensures that all items requisitioned are properly accounted for by observing the requisitioning process
  • Reviews total food and beverage requisitions for pricing and extension accuracy
  • Maintains costs percentages on a daily basis for both food and beverage and prepares a daily report
  • Maintains liquor storeroom perpetual inventory
  • Works with the Executive Chef to co-ordinate tracking of high cost items in the food area
  • Reconciles all food and beverage costs deviations between requisitioned costs and physical inventory cost on a monthly basis
  • Updates menu costs quarterly for all outlets and meal periods
  • Observes storeroom and kitchen inventory procedures and takes action when necessary
  • Supervises and assists in taking physical inventories of all food and beverage
  • Performs closing duties relevant to the accounting of the food and beverage department
  • Prices and extends all monthly food and beverage inventories
  • Debits miscellaneous food cost deductions to proper ledger accounts and credits food and beverage cost accounts so that both sides balance
  • Prepares preliminary food and beverage cost report to summarise purchases
  • Prepares menu potentials by developing and compiling accurate menu abstracts
  • Develops potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager
  • Checks merchandise received daily to determine that it conforms to weight, trim, and count specifications
  • Tests for suitable quality and accurate menu pricing by performing yield tests of specific products
  • Works closely with Food and Beverage Manager to develop menu pricing of food and beverage products
  • Prepares cost breakdowns of food and beverage
  • Insures that items are prepared and stored as specified
  • Reviews daily food production as it relates to cover forecasts to make sure that it is according to plan
  • Supports a safe hotel by applying hotel regulations, and adhering to existing laws and regulations
  • Anticipates possible and probable hazards and conditions and takes action to prevent them from happening
  • Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct

MISCELLANEOUS

  • Develops the function’s business plan
  • Attends meetings and training required by the Director of Finance
  • Assists colleagues to perform similar or related jobs when necessary
  • Accepts flexible work schedule necessary for uninterrupted service to hotel guests
  • Maintains equipment, and materials clean, tidy and in good shape; reports defective materials and equipment to appropriate person within the hotel
  • Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function
  • Is well updated on:
    - Hotel fire, bomb and emergency procedures
    - Hotel health and safety policies and procedures
    - Hotel facilities and nearby sights of interest and importance (i.e. hospitals,
      stations, tourist sights)
    - Current licensing relating to own department
    - Short and long term hotel as well as corporate marketing and promotional
      programs
    - Corporate clients and clients generating high business volume
    - Union agreements
  • Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
  • Any other project

 

REQUIREMENTS

  • 2 years of experience within the hospitality industry
  • Very high sense of responsibility
  • Attention to details
  • Italian and English language is mandatory
Closing date: May 01, 2021

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