About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
Open since May 2019, in the information technology capital of India, Four Seasons Hotel Bengaluru at Embassy ONE provides a preferred address for both business and leisure travellers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Designed to reflect a sense of its location, the Hotel’s design merges nature and architecture in an homage to Bengaluru’s reputation as the Garden City. Four Seasons Hotel Bengaluru at Embassy ONE is located in one of the city’s most dynamic development that includes Four Seasons Private Residences, premium grade office space, sophisticated retail, dining and entertainment.Position : Food & Beverage Cost Controller - Assistant Manager
Basic Function:
• The preparation and reporting of daily and monthly results as well as in the monitoring of all internal controls and procedures affecting the Food & Beverage operation at the property.
Role and Responsibilities
• Monitor and report (as necessary) the daily exceptions report i.e. voids, adjustments, moves etc.
• Reconcile banquet cheques with final "event orders" and covers report (per kitchen).
• Log potential costs in conjunction with #2 above if necessary.
• Cross-check food and beverage requisitions' prices, extensions and totals.
• Maintain file of outstanding meat tags and reconcile to physical storeroom count weekly, noting discrepancies.
• Maintenance of perpetual inventories for high food cost items.
• Month-end closings, as required; this with regard to inventory, pricing, extending etc.
• Microfilm files on a weekly basis as directed by the Food & Beverage Controller or Assistant Director of Finance.
• Performance of all control functions as required by local and corporate policy. These include, but are not limited to, menu costing, yield tests, portion testing, par stock checks, random visual checks in outlets, monitoring of storeroom procedures, monitoring of receiving procedures, monitoring cafeteria controls, etc.
• Generally perform any additional duties, as assigned by the Director of Finance, the Assistant Director of Finance or Food & Beverage Controller, to include a participative role in operating equipment inventory.
Skills and Abilities:
• Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks.
• Must have a commitment to follow all local and corporate policies and procedures as they relate to Food & Beverage control.
• Must work in a safe, prudent and organized manner.