• Job Description

  Req#: REQ10291788

  OBJECTIVES

  The Food and Beverage Cost Controller (FBCC) is responsible for establishing food and beverage costs for all restaurants, and for providing tools to the Food and Beverage operational teams in order to meet the budgets set by Management and Owners at the beginning of the year.

  The FBCC must work closely with the Chefs de Cuisine and Restaurant Managers to calculate, study and understand food and beverage costs, to develop a Menu Engineering program aimed at maximizing restaurant profitability, and to identify and implement the corrective measures needed to achieve our budget targets.

  The FBCC reports directly to the F&B Director and his/her Deputy, and indirectly to the Purchasing and Finance Departments.

  Additionally the FBCC works in thorough cooperation with the Restaurant and Catering Managers, Executive chefs/Lead Bartenders and any partner involved in the success of the Food and Beverage Department.

  ESSENTIAL TASKS

  1. Food and beverage costs :

  - Placement of daily orders in Birchstreet for all kitchens.

  - Update and maintain order guides in Birchstreet (references, prices, packaging, etc.).

  - Monitor price changes of products ordered for the Kitchens and work in collaboration with the Purchasing Department for renegotiation needs.

  - Work with the Purchasing Department to develop the food cost reduction initiative with Entegra.

  - Elaborate and communicate weekly Food Cost Trend, general and for each kitchen

  - Work with Purchasing to establish general monthly food costs.

  - In collaboration with the Bar team, draw up technical specifications for existing and future cocktails, in order to cost the Bar menu and ensure that beverage costs are in line with budgeted objectives.

  - Ensure the updating and maintenance of beverage references in Micros, as well as the consistency of beverage references between Birchstreet and Micros, to enable consistent beverage costing to eradicate "open wine" in the various outlets.

  -Expand scope from Food to Labor and apply a cost control mindset to all areas relevant to the F&B bottom line

  - Create analytical tools for kitchen and front of house to achieve goals

  - Monitor inflation and market trends from suppliers and refine our competitive analysis

  -Monitor in house events, BEOs at cost and insure thorough costing

  - Streamline discrepancies in prices when ordering Vs receiving

  -Operate Food supplier price bidding and identify areas of opportunity

  2. Menu Engineering

  - In collaboration with the Kitchens, draw up costable recipe sheets for each existing and future dish/dessert, and carry out the corresponding costings.

  - Update all recipes in Birchstreet to ensure "automatic costing".

  - Ensure that all items are correctly created and updated in the various software programs involved in menu engineering (Birchstreet, Micros, Avero, etc.), to ensure that costs and revenues are up to date and correctly linked to each other.

  - Establish the costing of menus and menus for all restaurants and communicate them to the kitchen, front of house and Restaurant Management to help them set sales prices, when changing menus or re-evaluating the sales price of dishes that are not profitable enough.

  - Work with restaurant front-of-house teams and Food & Beverage Management on their menu engineering to establish sales action plans to maximize restaurant profitability.

  SECONDARY TASKS

  • Communicate effectively with the different departments of the Food & Beverage, Purchasing and Finance Departments in order to ensure a good follow-up regarding any information related to cost controls.
  • Establish a relationship of trust with kitchens and restaurants in order to obtain their support and assistance in the actions taken and to be taken to control costs and improve restaurant profitability.
  • Propose and automate measures to improve cost control processes and maximize restaurant profitability.
  • Assist the Restaurant Management with any other projects or temporary assignments in line with the hotel's needs.
  • Training of an Avero and Birchstreet "Master User" in each Restaurant outlet.
  • Establish a relationship of trust with kitchens and restaurants in order to obtain their support and assistance in the actions taken and to be taken to control costs and improve restaurant profitability.

  About Four Seasons Hotels Istanbul
  A thriving metropolis that connects continents, cultures and religions, Istanbul captivates all who visit. Within this cradle of civilization, Four Seasons provides an oasis of quality and beauty in two unsurpassed locations. Four Seasons Hotel Istanbul at the Bosphorus shines with a modern, almost resort-like experience that welcomes guests with luxurious sophistication. Like staying in a friend’s home, Four Seasons Hotel Istanbul at Sultanahmet greets guests with a warm embrace, and ushers them to a front row seat to culture, peeling back layers of history as they discover more about the world.

  Sky’s the Limit
  Four Seasons Hotels and Resorts have been ranked FORTUNE magazine’s ‘100 Best Companies to Work For’ every year since 1998... Come and find out why! With over 100 hotels in 38 countries, Four Seasons is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. The deeply instilled Four Seasons culture is personified by its employees – people who share a single focus and are inspired to offer great service.

  
  What to Expect
  Competitive Salary & Wages
  Private Health Insurance
  Excellent Learning and Development opportunities
  Complimentary Accommodation at other Four Seasons Hotels and Resorts
  Complimentary Dry Cleaning for Business Attire
  Complimentary Employee Meals

  Discounted Indoor Parking Privileges
  … and so much more!
  Learn more about what it is like to work at Four Seasons, visit us:
  http://jobs.fourseasons.com/
  https://www.linkedin.com/company/four-seasons-hotels-and-resorts
  https://www.facebook.com/FourSeasonsJobs
  https://twitter.com/FourSeasonsJobs

  Legal Disclaimer:

  7 Nisan 2016 tarihli Resmi Gazetede yürürlüğe giren 6698 Sayılı Kişisel Verileri Koruma Kanununa istinaden, özgeçmişinizde yer alan kişisel bilgileriniz kurum bünyesinde oluşacak mevcut ve gelecek işe alım talepleri doğrultusunda istihdam amaçlı kullanılacak olup, kişisel bilgileriniz veri tabanımızda gizlilik içerisinde saklanacaktır.

  Özgeçmişinizin veri tabanımızda istemediğiniz takdirde contactus.bosphorus@fourseasons.com adresi ile iletişime geçmenizi rica ederiz.

• About the company

  Times change, but our dedication to perfecting the travel experience never will. Our highly personalised 24-hour service, combined with authentic, elegant surroundings of the highest quality, embodies a home away from home for those who know and appreciate the best. As the company has grown from one hotel to 115+ in 45+ countries, our deeply instilled culture, personified by our employees, continues to get stronger. Over 60 years, our people have built an unrivalled depth of reliability, trust and connection with our guests – a connection we will steadfastly uphold, now and always.

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