Employer DescriptionAn upmarket busy Hotel and Conference Centre situated near Midrand.Job Description Scope & General Purpose:Control the ordering, purchasing and issuing of F&B goodsEnsure all F&B and OE stock variances are accounted forManage and control Hygiene and HACCP procedures in all F&B outletsQuality control and presentation of all foodObtain best quality and prices of F&B stock. Ensure and audit from time to time that official orders have been issued for all goods brought into the hotel. Ensures that the 10,20 and 30 day food and 15 and 30 day beverage stocks are carried out timeously and accurately. Ensures that menus are costed at regular intervals. Ensure beverage pricing and costing is done on regular intervals. Agree with Chef the correct portion control in food. Ensure that all beverage items required are available. Ensure that the system of issues to bars is carried out correctly. Ensure that the computer input is carried out daily. Ensure that food and beverage stocks are held within the company objective. Balance food and beverage purchases with the creditors clerk at the end of each month. Provide sales analysis of items by restaurants on a monthly basis. Provide feasibility studies on restaurants i.e. break even charts. Ensure standard stocks of operating equipment to outlets. Ensure that requisitions and systems regarding operating equipment are carried out. Establish issue times for all stores. Providing assistance and guidance to all staff under him/her. Ensure that all month end reports are on the Financial Controller’s desk by 3rd working day after month end close. Produce a monthly food and beverage control report. Updating prices of items when necessary. Ensuring that audits are carried out on the point of sale terminals. Ensure that there is a docket control system. Produce job description for all his/her staff QualificationsRelevant Hospitality Management/F&B ManagementSkillsMore than 5 years’ experience in a Food & Beverage Manager position. Intense knowledge on POS systems, stock control and HACCP procedures. Knowledge on quality control of F&B items and outlets. Experienced in menu & beverage costings and mark-ups. Team player, training & coaching of all F&B staff members Willing to work shifts.BenefitsNegotiable