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State the Duties and responsibilities of a food and beverage controller in a hotel

State the Duties and responsibilities of a food and beverage controller in a hotel

Answers

Faith
· To ensure that every cheque handed in to a supply department is accounted for in cash-paid bills or debited to the customers account.
· To ensure accurate bill summaries, in that cash bills total and credit bills prove to debits on customers accounts.
· To ensure that each bill has been correctly analysed.
· To ensure cash returns from each department tally with cash amounts on audit rolls.
· To ensure a continuous audit and accumulation of data for the production of daily reports.
· To ensure that official orders have been issued for all purchases and goods received.
· To ensure that stock records systems are accurate and up-to-date.
· To audit requisitions and issues of all outlets and highlight any inaccuracies.
· To ensure that all receivable costs for both kitchen and bards are processed speedily and held ready for rapid percentage computation.
· To ensure that all computer input is effected daily.
· To ensure regular assets stock takes are carried out.
· To assist with the checking of overhead costs to ensure that all departments are aware of costs, particularly when there have been deviations from the acceptable norm.
· To provide closing stock figures and physically assist with stocktaking at stipulated intervals.
· To submit reports and identify possible reasons when results differ from anticipated targets.
· To compile revenue reports showing when controls are effective or highlighting discrepancies and recommend appropriate corrective action.
· To compile control reports for bars and kitchens showing percentage profits.
· To compile consumption reports of metered fuels, showing units consumed and variances.
· To compile stock check reports, with a breakdown of items checked and give comments where variances occur.
· To compile a summary of labour cost standards.
· To ensure that all information is passed freely to Heads of Department so they can take appropriate action in the event of adverse results.
· To ensure a smooth working relationship with other departments, avoiding antagonism in sensitive areas.
· To ensure that the prices entered in programmed or computerized cash registers are correct and updated when necessary.
· To ensure that menus are costed regularly.
· To ensure goods receiving procedures are strictly adhered to.
· To prepare feasibility studies as required.
· To carry out regular training/coaching sessions to ensure that staff are performing their duties correctly.
· To carry out regular performance appraisals, identifying areas for development and training needs and ensuring that this training is carried out.
Titany answered the question on September 10, 2021 at 06:17

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