Company Profile

At Rock City Hotel, we pride ourselves on being a beacon of 5-star luxury. Our commitment to excellence is reflected in every facet of our operations. From the elegance of our accommodations to the seamless service provided by our dedicated team, Rock City Hotel is more than a destination; it's a lifestyle.

Job Description

Job Purpose
This role primarily supports the Accounts Department to administer cost control systems and procedures within the hotel in order to maximize profits, by keeping a consistent level of high standard in quality and service, and providing Management with all needed cost-related information. Additionally, you will be responsible for providing management with a market analysis of the industry and competitors to enable management make relevant decisions on costing of items and purchases made.

• Reports To: Accounts Manager
• Direct Reports: Accounts Officer

Working Relationships: F & B Team (Production & Service), Procurement and Stores Team. Key Tasks and Responsibilities: Please note that this is not an exhaustive list of everything that needs to be done. Rock City Hotel employees always find new ways to look after the business, their guests, and their colleagues.

Within this, the key responsibilities for this position are:

• To control the Food & Beverage cost in terms of wastage, pilferage and enhance efficiency.
• Coordinate with F&B production team to engineer the menu in terms of costing and make sure each item has a recipe.
• Prepare and analyze F&B costs report on daily, weekly and monthly basis, recommend alternatives to reduce costs and distribute to management for decision making.
• Prepare variance analysis for food & beverage and communicate and investigate.
• Coordinate with restaurant management and finance to sort out issues pertaining to F&B.
• Update selling prices in POS as per the instruction from authorized persons.
• Establish and maintain a database for food and beverage inventory stock including up-to-date pricing.
• Continuously study weaknesses in controls implemented at the restaurant and suggest for improvements.
• Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check.
• Conduct daily audits of restaurants and bar checks and tally all end of shift reports generated from all POS tills.
• Issue daily food cost reports, potential beverage cost / revenue reports as needed, and the monthly F & B cost report with all pertaining calculation, comments and analysis.
• Issue monthly list of non-or slow-moving items to the departments concerned and takes any needed action to prevent spoilage of such items.
• Issue reports on updated costs for items with purchase prices increasing above expectations for F & B management review.
• Conducts at least one market survey a month concentrating in high value items.
• Participates in the receiving process very often to investigate quantities, quality of products and if the receiving procedures are followed.
• Assist management in menu costing in order to establish menu item sale prices.
• Conduct spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
• Check and verify voids, discounts and complimentary in the POS systems.
• Check invoices against receiving record and compare them with purchase order and purchase request, and to ensure that all invoices are stamped and signed by the authorized persons.
• Check and review filled requisitions and ensure that goods are not issued more than requested.
• Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
• Post actual stock results in the system and print inventory valuation report for management decision making
• Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective department based on their requisitions.
• Updating the material control system with goods received notes (GRNs), stock transfers etc. and updating sales from POS-Micros system at the restaurants.
• Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
• Prepare and maintain mid-month cost analysis, reports and calculation for mid-moth counts. Providing spot checks on items within all Food & Beverage outlets to ensure all counted items are accurately counted and processed. 
• Perform spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during month end. 
• Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective department based on their requisitions.
• Perform other duties as may be requested by management.

Required Skills or Experience

Qualification and Experience

• A minimum of BSc or HND in Finance & Accounting from a well-established college/university, with not less than 5 years’ experience in the field.
• A minimum of 3 years Hotel Cost Control experienexperience preferred.
• ACCA/ICA membership is an added advantage.

Required Skills

• Must possess excellent analytical skills with strong work commitment and be able to multi task,
• High integrity and be very objective with attention to proper procedures.
• Good Computer skills and knowledge of Accounting systems – POS Systems, cost and inventory systems, Opera Materials Control, MS Office suite.
• Excellent verbal and written English communication skills.