MANJUNATH BOCHEGOWDA

Roles and Responsibilities: As an F&B Cost Controller.
• Examine cost report of all outlets for to ensure weather the proper reports are done, to give accurate report to an organization.
• Daily check list goes though (To avoid miss reports or attachments)
• BEO auditing (cross check the BEO checks)
• Daily food cost report.
• Guest consumables reconcile report.
• Monthly ledger basis report for food, beverage, and liquor.
• Purchase report cross check and comparing with contracted price and vendor details.
• Cash auditing in outlet.
• Sunday brunch report and reconcile report.
• Weekly surprise visit to an outlet.
• Checking all NC and deleted KOT’s authorized or not,
• Cash flow checking, settlement, and online orders etc.
• Even voucher and billing audit.
• Issue report matching with physical book, and it is authorized or not,
• Merchandise reports, void bills and compliment cross checking.
• Spoilage report of outlet to analyze (To ensure they are maintaining set limit of spoilage %).
• Kitchen recipe auditing and bar recipe auditing monthly once.
• COGS (cost of goods sold) report for to help organization for coming month budget planning and for Profit & Loss.
• With the help of COGS report, a meeting with managers for the cost cut off so where the cost is high and where we can manage and where we can reduce.
• MIS Booking cross check whether they booked properly with respective department.
• Menu engineering
• Company SOP’S in all stage (meeting with a control executive to get data of respected outlet to ensure
all the SOP’S are followed) if not taking action against them.
• BVR (bar variance report) points I check opening is matching with previous report closing, sale and NC is correctly inputted, closing of bar stock is correctly inputted,
• Cocktail recipe format cross check miss match of recipe quantity.
• GRN (Goods received note) checking whether the price is matched with contracted price and finding fake bill. To avoid loss to a company.
• Consumable items tracking proper consumption is happening or not though issue report and miss using of company property.
• Kitchen ordering sheet (Items which is not in menu), it is authorized by KM or not.
• Cover charge cross checking unused coupons are profit to a company to avoid miss use here.
• Check the menu pricing on the POS systems and ensure the correct prices are loaded.
• Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check.
• Responsible for preparing daily Food and Beverage Report and distribute to management.
• Update selling prices in POS as per the instruction from authorized persons.
• Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
• Verification of revenue with account.
• Analysis of purchase & consumption of food, soft beverage, tobacco & liquor.
• Verifying and recommending daily food purchase.

COSTINGS and OTHER REPORTS:
A cost is the value of money that has been used up to produce something or deliver a service.
• RECIPE COSTING (yield, loss, cost price, is most important)
• ODC COSTING (No. of batch they produced, consumption by minus with closing and spoilage record (unusable), no of guest arrived to calculate each person consumption).
• BUFFET COSTING.
• PARTY COSTING.
• CCG COSTING. (Cutlery, crockery, and glass ware)
• FOOD COSTING.
• LIQUOR COSTING.
• BEVERAGE COSTING.
• P & L (profit and loss).
• BANQUET P&L.
• FORECAST REPORT
• Manager report
• Rebate report.
• Event P&L
• Promotions P&L.
• Menu engineering.
• Cashier contract
• General cashier daily cash drop report.
• IT related menu icons and design related report

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