The Food and Beverage Controller is a senior-level management position that will have the following qualifications:

• Prepare and maintain costings of all food menus in conjunction with the chefs and F&B Director;
• Prepare and maintain recipes for all menu items in conjunction with the chefs;
• Prepare and maintain recipes and costings for all mixed drinks in conjunction with outlet managers and F&B Director;
• Monitor and record numbers of menu items consumed each month, apply costings, and produce menu potential reports to compare to actual food and beverage costs;
• Identify opportunities to adjust prices, portions, and menus based on information gleaned from the monthly potentials review;
• Spot check bar pars in all outlets and pours controls, as time allows
• Spot check portion control in kitchens and printed order tickets to ensure the “no ticket no food” policy, as time allows
• Arrange and supervise all monthly food and beverage inventory counts in conjunction with the chefs, outlet managers, and F&B Director;
• Value all monthly inventories based on current costs and provide this information promptly to the Controller;
• Produce month end worksheets that provide monthly food and beverage cost of sales figures;
• Investigate any inventory shortfalls and overages, and excessive food and beverage costs;
• Work with the chefs to track waste and improve kitchen controls;
• Ensure that all food and beverage ordered by the Resort is properly received, recorded, and stored, in conjunction with the distribution center manager, chefs, and outlet managers;
• Ensure that all food and beverage received by the Resort is properly recorded in General Ledger in conjunction with the Controller and Assistant Controller;
• Ensure that all food and beverage issued to the outlets are properly recorded in conjunction with the distribution center manager;
• Implement new food and beverage control systems as and when required/available;
• Ad hoc food and beverage control projects as directed by the Controller or requested by the F&B Director.

• Must be authorized to work in the United States
• At least 2 years of similar experience in a complex Resort environment;
• Ability to work positively and constructively with junior and senior colleagues;
• Resilience and positive attitude to challenges;
• Knowledge and experience with MS Excel spreadsheets; ChefTec, Oracle, SMS Touch, and Birch Street
• Understanding and appreciation of cost/benefit relationships;
• Meticulous attention to detail.
• Able to lift, pull, and push up to 50 pounds