For prevention of wastages, menu pricing, inventory management, and event costing by preparing pre and post-event PL and highlighting major deviations with management.
Essential Job Tasks
- Menu Engineering
- Pricing Strategy
- Inventory Management
- event costing
Areas of Responsibility
- POS/ORION Interface clearance on daily basis and highlighting the deviations if any.
- Recording of liquor consumption and receipts in FLR Book and RSCBL Website.
- Sending/Preparing material consumption report to user department which they consumed/picked from store.
- Raw Material Report circulated with deviation if any.
- Doing inventories fully and randomly (Liquor/Main store/spa retail/IPD/Mini Bar).
- Recipe costing.
- Preparation of Service Recovery / COPQ report.
- Checking void, reprint, spilt bill, void Kot, NC, etc., and highlighting any deviations to the user department on a daily basis.
- Event costing for large ODCs/In-house Banquet Functions to ensure avoiding cost overrun and avoid margin erosion.
- Review Board KOTS raised for liquor package deals.
- Plate and pax counting during major events.
Required Qualifications
- Bachelors degree in Hospitality Management, Business Administration, Finance, or related field.
Work Experience
- Minimum of 2-3 years of experience in FB controls, cost control, or related roles, preferably in the hospitality industry.
Languages Needed in Position
- English
Key Interfaces - External
- Excise office
Key Interfaces - Internal
- Finance function, FB department
Behavioural Competencies
- Process Excellence
- Result Orientation
- Cooperative Engagement
- Change Championship
- Growth Mindset
- Guest Centricity
- Personal Effectiveness
Disclaimer: This job posting has been aggregated from external source. Role details, content, and availability are subject to change. Applicants are advised to confirm the latest information directly on the company website before applying.
📌 Executive - F&B Cost Control (Chennai)
🏢 Taj Safaris
📍 Chennai
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