Job Description

Roles & Responsibilities

MAIN RESPONSIBILITIES:

• Monitor food and beverage consumption by point of sale.

• Conduct monthly inventories with the F&B and kitchen teams.

• Analyze the discrepancies between theoretical and actual consumption.

• Calculate cost ratios (food cost, beverage cost) and recommend corrective actions.

Purchase and inventory tracking:

• Validate purchase orders and verify the conformity of deliveries.

• Control purchase prices and monitor variations.

• Ensure proper recording of stock entries and exits.

• Work in close collaboration with the purchasing department and department heads.

Internal control:

• Ensure compliance with procedures for purchasing, storing and using products.

• Implement or strengthen internal controls to prevent losses, theft or waste.

• Verify stock movements and inter-departmental transfers.

Reporting et analyse :

• Prepare regular reports on F&B costs, variances and margins.

• Participate in monthly closings and budget preparation.

• To propose recommendations to improve profitability.

Desired Candidate Profile

Training in finance, management, hotel and restaurant industry or equivalent.

• Proven experience of 2-3 years in a similar position in the hotel sector.
• Knowledge of F&B management software (Opera, Sun, etc.).
• Excellent mastery of Excel and good proficiency with reporting tools.
• Rigour, integrity, attention to detail and analytical mind.
• Team spirit and good interpersonal skills with operational staff.
• Professional English is an asset.