A breath of fresh air on the oceanfront, Four Seasons Hotel Casablanca offers a sleek resort-inspired escape – just 10 minutes from the busy city center and business district. Discover this intimately scaled enclave, where 186 ultra-spacious guest rooms, including 29 suites, welcome with contemporary Moroccan elegance. Experience the vibrant social scene with four options for ocean-view dining and drinks, or relax in the outdoor pool and the club-like spa and fitness center. For business and social events, host up to 700 guests in the ballroom and seven function rooms. With the arrival of Four Seasons, the White City is discovering the glamour of an oceanfront lifestyle.
Four Seas ons Casablanca is looking for a Food & Beverage Analyst who shares a passion for excellence and who infuses enthusiasm into everything he / she does.
Work on a team built on mutual respect, collaboration, e xcellent service and passion . Four Seasons Hotel Provides employees with same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine's 100 Best Companies to work for since 1998.
The role of Food & Beverage Analyst is to Monitor and control all procedures that impact the receipt, issuance, general controls and sales of food and beverage in the hotel, and to ensure that all control functions are established and enforced according to Four Seasons' internal policies and procedures.
Major Responsibilities / Tasks:
1. Maintain internal policies as they relate to the receipt, issuance and general controls of food and beverage. There should be no deviation from our corporate policies unless a local exception has been approved in writing by the Regional Director of Finance.
2. Monitor daily revenues and costs and prepare a daily and month to date Food and Beverage Cost Report as prescribed in the Accounting and Finance Manual, at a frequency agreed with the Executive Chef and Director of Finance
3. Analyse receiving vs. ordering discrepancies especially for high-cost items.
4. Maintain all recipe costings in BirchStreet and produce Menu Engineering report in Avero monthly.
5. Generate action plans in response to findings from the menu engineering analysis – propose retail price and recipe adjustments as appropriate.
6. Work with purchasing & chefs to identify areas of improvement in supplier and product selection, optimizing the best cost culture in the kitchen.
7. Review Food and Beverage invoices periodically to ensure price compliance, and assist purchasing in testing deliveries on the dock, including periodic weighing of food products.
8. Review and monitor all food and beverage physical inventories to ensure better efficiency.
9. Meet with purchasing manager at a minimum once a month to review strategies and plan for future co-ordinated cost savings actions.
10. Maintain a close working relationship with the Food & Beverage Director, Executive Chef and Purchasing Manager and make them aware of any potential problems or opportunities to improve the controls in their areas as they relate to food and beverage – Keep the Director of Finance always informed.
11. Attend Food & Beverage Meeting as appropriate to review prior month's Food & Beverage performance to highlight actions needed and show the Food & Beverage management team appropriate opportunities.
12. Perform events P&L on a case-by-case basis.
13. Always conduct self professionally to reflect the high standards of Four Seasons and encourage staff to do the same.
14. Perform any additional duties as assigned by the Director of Finance, to include a participative role in Operating Equipment inventory taking.
15. Enforce competitive bidding according to Purchasing Policies.
Special Requirements:
1. Must have a thorough working knowledge of all corporate policies and procedures as they relate to food and beverage control.
2. Must have a commitment to follow all local and corporate policies and procedures as they relate to food and beverage control.
3. Must be willing to work a flexible schedule to accomplish major responsibilities and tasks.
4. Must be willing to accept assignments on as need basis, to promote teamwork.
5. Must work in a safe, prudent, and organized manner.
6. Must show strong ethics.
7. Must be able to work as a team and co-ordinate work efforts with the purchasing and F&B team.
8. Must be able to produce meaningful reports to analyse profitability.
9. Must be able to work independently.
10. Must have skills in using Excel and other systems to produce reports and collect data (Birchstreet, Avero, POS)
11. Must have some financial knowledge.
12. Must have some basic knowledge in food & beverage preparation and ingredients.
Partners:
1. Director of Finance and Assistant Director of Finance
2. Purchasing Manager
3. Executive Chef and Executive Sous Chef
4. Director of Food & Beverage and Assistant Director of Food & Beverage
5. Director of Events and catering teams
6. All other F&B Department Heads
7. Senior Director of Revenue
Due to the local work permit policy in the country, we are looking only for candidates with a valid Moroccan Work Permit .
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