Executive- F&B Controller

Key Responsibilities: A) Controls Audit- 1. Visit outlets regularly to ensure that SOP standards are being adhered to. Detail audit reports to be prepared & share with Management (Pubs, Bistros & E2gos) submitted. 2. To study the Menu Rate v/s System Rate audit for the outlet. (Pubs, Bistros & E2gos) 3. Verify the inventory of Liquor, Beverage & Countable products periodically. (Pubs, Bistros & E2gos) 4. Check inventory of “A” Item daily. (Pubs, Bistros & E2gos) 5. Perform actual verification of Yield and Wastage and prepare a report, on a regular basis. (Pubs, Bistros & E2gos) 6. Audit the procedures for receiving, issuing and transfers. (Pubs, Bistros & E2gos) 7. To check Dispatch v/s Actual receipt of daily issues from Stores/Central Store. (Pubs, Bistros & E2gos) 8. To check Contract Rate v/s MMS Rate audit. (Pubs, Bistros & E2gos) 9. Perform physical verification & Reporting of Store Items / Kitchen Inventory, regularly or as directed. (Pubs, Bistros & E2gos) 10. Perform physical verification of CCGL Inventory, whenever directed. (Pubs, Bistros & E2gos) 11. Conduct surprise night audits as directed. (Pubs, Bistros & E2gos) 12. Audit Party and ODC functions and prepare and submit a report on the same. (Pubs, Bistros & E2gos) B. Cost Analysis- 1. Study Cash Purchases of Raw Material & analyse its impact on cost. (Pubs, Bistros & E2gos) 2. Verify all controls registers & report deviations. Prepare cost impact on business considering Input Rates inflation. (Pubs, Bistros & E2gos) factor, Standard vs actual ingredient level, etc. (Pubs, Bistros & E2gos) 3. Monitor Daily Cost Report & validate the same with system reports from the units. (Pubs, Bistros & E2gos) 4. Verify Daily NC, Voids, Discounts, Re-Prints, etc. Highlight any deviation. (Pubs, Bistros & E2gos) 5. Rate impact report (Pubs, Bistros ) 6. Monthly Menu engineering of respective units. (Pubs, Bistros & E2gos) 7. Menu Mix preparation for management studies. (Pubs, Bistros & E2gos)