Food and Beverage Controller

The Ethiopian Red Cross Society (ERCS) was established in 1935 and is one of the oldest and largest humanitarian organizations in Ethiopia. ERCS provides services to communities affected by natural and manmade disasters through the provision of emergency responses, ambulance and first aid, family reunification, essential drugs, water and sanitation, and other humanitarian services. ERCS also runs disaster risk reduction programs with the aim of creating resilience households and communities. Currently the ERCS has a structure consisting of 14 Regional Offices, Zonal Branches and District/Woreda Branches, Woreda Red Cross Committee and Kebele Red Cross committees.

ERCS also runs disaster risk reduction programs relating to food security, climate change adaptation, livelihood diversification, and institutional capacity building interventions, with the aim of creating resilience households and communities. ERCS works in partnership with the Ethiopian Government, International Federation of the Red Cross and Red Crescent (IFRC), International Committee of the Red Cross (ICRC), partnering National Societies, members, volunteers and the communities we serve.

• Work Unit: Centre of Capacity Development for Humanitarian Services
• Reports to: Catering and Logging Manager

II. Job Summary

Under the supervision of the manager of the Catering & Lodging services, the Food & Beverage Controller controls the purchase, delivery, quantity, quality, storage of foodstuffs, kitchen and service supplies and beverages, and their issuance to food preparation and service, sales price and sales turnover; works out the daily catering requirements based on confirmed bookings and practical experience; ensures that menus are planned and executed in compliance with the specifications of the service deal reached with the respective customers; inspects kitchen and storerooms and ensures that prescribed standards of efficiency and cleanliness are maintained and comply with safety regulations; keeps accounts of the movement or turnover in food, beverage and other catering supplies; keeps inventory of daily stock level of the canteen; reports on food and beverage control activities of the catering service.

III. Specific Duties and Responsibilities

• Controls the purchase, delivery, quantity, quality, storage of foodstuffs, kitchen and service supplies and beverages, and their issuance to food preparation and service, sales price and sales turnover;
• Confers with the chief cook and catering & lodging head on matters of menu and other catering supplies; works out the daily catering requirements based on confirmed bookings and practical experience;
• Ensures that menus are planned and executed in compliance with the specifications of the service deal reached with the respective customers;
• Inspects kitchen and storerooms and ensures that prescribed standards of efficiency and cleanliness are maintained and comply with safety regulations;
• Ensures accurate bill summary in that cash bill total & credit bills prove to debit on customers account.
• Ensures each bill has been correctly analyzed.
• Ensures that the internal control procedures and regulations of the catering activities are properly and consistently complied with, identifies possible loopholes in the internal control system and proposes remedial courses of action;
• Follows up and controls raw materials/semi-finished food items that are purchased according to the authorized purchase order and specification;
• Ensures that the food, beverage and catering supplies are properly stored at the right place and temperature in accordance with their nature and type;
• Works out direct and indirect expenses incurred in light of the cost standard, and finds out ways of profit maximization;
• Devises and exercises a food and beverage control system that helps realize proper and economic use of catering supplies;
• Ensures a continuous audit & accumulation of data for the production of daily report.
• Ensures that official order have been issued for all purchase & goods received.
• Ensures that stock record systems are accurate & up to dated.
• Audits requisitions & issues of all outlets & highlight any inaccuracy.
• Assists with the checking of overhead cost to ensure that units are aware of the cost.
• Submit reports & identify possible reasons when result differs from the acceptable target.
• Controlling & analyzing an ongoing following gust satisfaction merchandising & operating cost, sanitation, cleanliness & hygiene.
• Ensures that consumable kitchen and other catering supplies are utilized in accordance with first-in-first-out principle so that deterioration, expiry or other forms of wastage are avoided or minimized;
• Keeps inventory of daily stock level of the canteen to identify the volume of sale and the remaining stock balances;
• Follows up on the replacement of any missing or misappropriation etc. of bottled beverages, utensils, glasses, cups and other items and traces accountability for any irresponsible or deliberate damage or other form of loss;
• Follows up emptied bottles and other containers are returned to store in due course and condition;
• Performs other related duties and responsibilities assigned by the manager of catering and lodging services.

IV. Job Specification

• Second/First degree in Food & Beverage Control/ Hotel Management
• 4/6 years related work experience