Descrizione del lavoro
F&B Cost Controller - The Ned, New Opening
POSITION: F&B Controller
REPORTING TO: Hotel Finance Director
ROLE BASED:The Ned, Poultry, London
Who We Are…
Soho House & Co is a collection of private members' clubs and restaurants, catering to those in the film, media, fashion and creative industries. The company has unique ventures throughout the UK, USA and Europe. In addition, we also have exciting new openings planned around the globe including Japan, China and India.
Located on Poultry Street, this new hotel is one of the most exciting upcoming openings by Soho House & Co. The new project is a joint venture with Sydell group, a US hotel developer. We’re developing a Grade I listed building in the heart of the City to become a destination hotel with over 250 bedrooms. The hotel will have a gym, Cowshed spa as well as 9 restaurants, bars and extensive event spaces. There will also be member’s facilities, where members can enjoy the rooftop pool or in the member’s club.
To monitor and control all the ordering, issuing and stocks of food and beverage in bars, stores and cellars across the business. To manage the financial results ensuring best quality at maximum financial profit.
Accountable for the production of the monthly F&B P&Ls, along with the determined monthly reports associated with F&B. Manage and review the month end process to include stock take input, reviewing and analysing revenues, GP’s and profits on all F&B outlets
Monitor sales ‘best selling’ ‘least popular’ items and advise the Hotel Finance Director and F&B Director accordingly so reviews can be taken/dishes removed where necessary.
To influence and enhance the accuracy of the company's food and beverage results.
Along with the Director of Procurement ensuring the maintenance of the F&B element of the purchasing system.
Ensure we have a set of policies and procedures designed to mitigate risk.
In conjunction with the Chefs/departmental managers and F&B Director ensure all F&B menus are costed out to yield on profit. All F&B menus to be reviewed on an ongoing basis and updated to ensure costs are minimised and profit is maximised, while not compromising on quality.
In conjunction with the Purchasing/Logistics manager, provide analysis of F&B stores and movement of the same.
Monthly stock counts of food and beverage in conjunction with the outlet manager/Chef.
Maintain the food & beverage inventory which is updated daily in colaboration with the purchasing manager.
Carry out spot-checks on the hotel stores/bars/restaurants/fridges.
Carry out checks on storing food and beverage in all F&B outlets.
Ensure all cellar requesitions are input into the system in conjunction with the Cellar personel.
Control and check along with the cellar personal that no stock leaves the cellar without a requisition.
Account for all stock transfers between locations.
Inputs physical food and beverage stock counts into the computer system and analyze results highlighting the discrepancies in opening, consumed, closing stocks for additional counts or reviews.
Hold minimum each second day a spot check on phyiscal inventories held in the outlets
Compiles a physical inventory routine/timetable each month for each food & beverage outlet re stock take. Verifies and checks par stock levels at least once a quarter.
Arrange mystery guests audits to all F&B outlets sporadically throughout the year, with each outlet to receive at least 2 ‘surprise’ visits per annum. A full report of each visit is to be received from the auditing company and forwarded onto the Hotel Finance Director and the F&B Director for full review. Any necessary actions from the report to be discussed with the Hotel Finance Director and F&B Director for follow up.
Distribute daily sales analysis reports.( this could be automatic via the F&B System)
Performs any other duty as requested by his/her superiors.
To embrace the Ned’s Ethos and values
To ensure the highest level of personal appearance at all times.
To adhere to the company procedures for sickness and absence.
To perform any reasonable requests from Senior Management.