F&B Analyst
Full time
Four Seasons Hotel Seoul
The Four Seasons Hotel Seoul is looking for a F&B Analyst who is responsible for carrying out the various F&B projects inherent to the Four Seasons Hotel Seoul.
Objectives
Establish and control the food and drink costs of all the points of sale in the restaurants and bars of the hotel
provide all the necessary tools to the operational F&B teams in order to respect the budgets set by the Management and the Owners at the beginning of the year
works closely with Chefs and Restaurant Managers to calculate, study and understand the fluctuation of food and beverage costs
developing a "Menu Engineering" program aimed at maximizing the profitability of restaurants, but also of identifying and implementing the corrective measures necessary to achieve the budgetary objectives set
works in conjunction with Finance, in charge of administrative functions, Birchstreet orders, and liaison with Purchasing and Kitchens
Responsibilities
Project Management:
Assist the F&B Director in carrying out all types of projects, such as operational investments or the preparation, monitoring, and implementation of Capex Plans, including relations with suppliers and/or service providers as well as other hotel services;
Work with the F&B Director on current and future F&B Concepts
Assist the F&B Director on any strategic initiative such as competitor surveys
Follow, under the control of the F&B Director, the Renovations, the creation of points of sale, the creation of 'pop-ups' as well as any other event-related projects related to the F&B;
Assist the F&B Managers with the collection of various quotes, the search for equipment, new suppliers, or even with various related projects.
F&B Data Analysis:
Manage various financial analyzes on performance, including but not limited to Revenue, COS, other expenses, Payroll;
Supervise in collaboration with the Cost Control the passage of daily orders in Birchstreet for all kitchens (resolution of discrepancies between purchase orders and invoices, resolution of food invoices without purchase order, and resolution of account discrepancies F&B suppliers);
Supervise in collaboration with the Cost Control the updates and maintenance of order guides in Birchstreet (references, prices, packaging, etc.);
Monitor price changes for products ordered for the Kitchens and work in collaboration with the Purchasing Department for renegotiation needs;
Develop jointly with the Purchasing Department the food cost reduction initiative with Entegra;
Develop reports and communicate the weekly Food Cost Trend & the weekly Beverage Cost Trend, general and for each cuisine;
Collaborate with Purchasing to establish general monthly food and beverage costs;
Establish, in collaboration with the Bar team, the technical sheets of the cocktails, existing and future, in order to carry out the "costing" of the Bar menu in order to ensure a drink cost in line with the budgeted objectives;
Follow market trends;
Ensure the updating and maintenance of drink references in Micros, in the same way as the consistency of references between Birchstreet and Micros, allowing a consistent drink cost calculation and thus eradicating “open wine” in the various points of sale.
Engineering Menu:
Establish, in collaboration with the Kitchens, the technical data sheets for each dish/dessert, existing and future, and carry out the corresponding “costings”;
Update recipes in Birchstreet to ensure “scalable costing”;
Ensure the correct configuration and updating of items in the various software participating in the engineering menu (Birchstreet, Micros, Avero, etc.) in order to ensure that costs and revenues are up-to-date and correctly linked to each other ;
Establish the "costing" of the cards and menus of all the restaurants and communicate them to the kitchen teams, room, and to the F&B Department to help them in the elaboration of the selling prices, on the occasion of each change menu or with a view to reassessing the selling price of dishes that are not profitable enough;
Work with the dining room teams and the F&B Department on their engineering menu in order to establish the sales action plan to maximize the profitability of the restaurants;
Establish P&L for temporary F&B events: pop-up stores, etc.
Other responsibilities
Communicate effectively with all hotel services and external stakeholders
Communicate effectively with the various departments of F&B, Purchasing, and the Finance Department to ensure proper follow-up on any information relating to cost controls
Establish a relationship of trust with kitchens and restaurants in order to obtain their support and help in the actions implemented and to be implemented to control costs and improve the profitability of restaurants
Be proactive about the measures to be implemented and their automation to improve cost control processes and maximize restaurant profitability
Assist the F&B Department on any other project or temporary mission, in connection with the needs of the hotel
Training of a Micros, Avero, and Birchstreet “Master User” in each F&B outlet
At the request of management, provide any assistance within the service or more generally within the hotel if necessary
Comply with all the provisions applicable to employees: procedures corresponding to uniforms, time controls, health and safety in the company, etc.
Preferred Qualifications and Skills
College degree preferably specializing in hotel and F&B management or Business School
1 year of prior experience in an accounting management position, prefered
A working knowledge of hotel operations
Ability to operate computer equipment ( Outlook, Word, Excel, Birchstreet, Micros, Avero)
Reading, writing and oral proficiency in the English language
Visa Requirements
Must already possess valid work authorization in South Korea
What to Expect: You Will…
Be part of a cohesive team with opportunities to build a successful career with global potential
Have access to a robust benefit plan
Have the opportunity to engage in diverse and challenging work
We look forward to receiving your application!
