وظائف خالية محاسب تكاليف - المعادى - القاهرة

متطلبات الوظيفة

  • مستوي الخبرة

    خبرة متوسطة

  • سنين الخبرة

    3-‎8 سنوات خبرة

  • الجنس المطلوب

    لا يشترط

  • اللغة الانجليزية

    جيد

  • السن المطلوب

    26 - 35 سنة

  • الحاسب الآلي

    جيد

  • المؤهل المطلوب

    مؤهل عالي

  • مايكروسوفت أوفيس

    جيد

الراتب ونوع العمل

  • الراتب الأساسي

    قابل للتفاوض

  • نوع الوظيفة

    يوم كامل

مميزات الوظيفة

  • بدل تغذية (توفير وجبة)
  • يُحتسب الوقت الإضافي

تفاصيل الوظيفة

A) Basic Function:
To provide management and cafe department heads with F&B
operation information as an aid to controlling and administering their
departments. To establish and monitor F&B, FOH, Events and
Boutique Cost Control system and procedures. All with a view to
maximizing cafe profits consistent with a high level of quality, service
and guest satisfaction.
B) Scope and general purpose of job:
Responsible for administering the cafe,FOH, events and boutique cost
control function including the purchasing, receiving, storing and
issuing of food and beverage supplies, procurement of menu planning,
production, pricing and portion control, inventory control, forecasting
and analysis reporting in a timely manner food and beverage costs,
opportunities and problems and the provision of information for
accounting purposes.
A) Work Performed:
1- Purchasing :
● Ensure that standard purchase specifications are
maintained on a continual basis.
● Reviews invoice prices with those quoted on the daily
quotation sheets.
● Maintains beverage inventory cards for checking / control
purposes.
2- Receiving:
● Spot check goods received to insure that it conforms to
establish specifications for weight, counts, trims and is correctly
invoiced. Ensure errors are corrected.
● Spot check and enter on the system all new and existing
boutique items

● Check the accuracy of the entries, extensions and totals of
the receiving financial daily report that all items unaccompanied
by an invoice are entered on the report and that goods without
invoice and error correction forms are completed.
● Reconcile total food purchasing as invoiced by suppliers
with that shown on receiving finacial’s report.
3- Storing and issuing:
A) Department those goods are stored properly, that they are
price stamped and issued in proper rotation and that the
key control to the storage areas is followed
B) Record the daily and monthly food and beverage issues of
both requisitioned and direct issues to the kitchen.
C) Monitor issue procedures from storerooms to ensure
requisitions are presented properly signed authorized
and that the established procedures are followed for
both food and beverages.
4- Procurement of Menu planning, pricing, production and portion
control:
A) Establish in conjunction with food and beverage manager and
executive chef standard portion sizes and monitor
conformance.
B) Determine potential food cost for cafe.Cost for each menu
item.
C) Establish and monitor the control procedure for events
D) Provide cafe manager with information for planning daily
production and participate in control / usage of leftover items.
E) Review and provide current portion cost information in order
to appraise menu pricing.
5-Inventories of Food & Beverage and boutique:
a) Take monthly inventories of food and beverage, and boutique
assisted by a member of the controllers’ staff.
b) Maintain a perpetual inventory of the storeroom.
c) Maintain levels of stock of outsourced cafe items and
boutique, according to sales forecasts

6- Reporting, Forecasting, Analysis:
A) Learns and observes the requirements of the food and
beverage cost control requirements.
B) Prepares sales history through menu abstracts.
C) Prepares daily, weekly and monthly cover forecasts to assist
in the planning of purchasing, production and staffing.
Maintains daily records of cost, potential and actual sales for
each bar.

D) Verify the accuracy of cafe orders as to covers, prices,
guarantees and beverage charges.
E) Check cash register readings for all cash (cafe,boutique and
FOH) to ensure amounts recorded agree with actual net
consumption as reflected by requisitions / returns.
F) Records the daily and monthly sales of Cafe, FOH, events and
boutique.
G) Cost requisitions and direct issues daily issues daily and
produces a daily food cost. Prepares and issues the daily
flash food cost report.
H) Calculates the cost of employee’s meals on a monthly basis
in accordance with procedures.
I) Prepares and distributes monthly as directed the
reconciliation of food and beverage costs, private label usage
report and summary of beverage cost and potential sales.

Supervision Exercised

وظائف مثل وظيفة "محاسب تكاليف"

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