About the organization
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, including:
- Emergency response and disaster risk reduction
- Ambulance and first aid services
- Family reunification
- Health services and essential drugs
- Water, sanitation, and hygiene support
- Livelihood and resilience programs
ERCS operates through 14 regional offices, zonal and woreda branches, and community-level Red Cross committees. It partners with the Ethiopian Government, IFRC, ICRC, national societies, volunteers, and local communities. The organization aims to build resilient households and communities through disaster risk reduction, food security, climate change adaptation, livelihood diversification, and institutional capacity building.
Job description
Under the supervision of the Manager of Catering and Lodging Services, the Food and Beverage Controller is responsible for controlling the purchase, delivery, quantity, quality, and storage of food, kitchen and service supplies, and beverages. The Controller ensures proper issuance to food preparation and service, monitors sales pricing and turnover, plans menus, maintains cleanliness and safety standards, and keeps inventory and daily reports.
Key responsibilities include:
- Controlling purchase, delivery, quantity, quality, storage, and issuance of food, kitchen, service supplies, and beverages
- Coordinating with the chief cook and catering head on menu planning and daily catering requirements
- Ensuring menus are executed according to service agreements with customers
- Inspecting kitchens and storerooms to maintain efficiency, cleanliness, and safety standards
- Ensuring accurate billing and proper internal control procedures
- Monitoring raw materials and semi-finished food items according to purchase orders and specifications
- Proper storage of food, beverages, and catering supplies at the correct place and temperature
- Controlling direct and indirect expenses and finding ways to maximize profit
- Devising and implementing a food and beverage control system for economic use of catering supplies
- Maintaining stock records, auditing requisitions, and ensuring accountability for all items
- Monitoring guest satisfaction, operating costs, sanitation, cleanliness, and hygiene
- Ensuring first-in-first-out (FIFO) use of consumable kitchen and catering supplies to minimize wastage
- Keeping daily inventory of stock levels to track sales and remaining balances
- Following up on replacement or misappropriation of utensils, bottles, and other items
- Performing other duties assigned by the Manager of Catering and Lodging Services
Educational qualification
Applicants must have a first or second degree in Food and Beverage Control or Hotel Management.
Work experience
Candidates should have 4 to 6 years of relevant work experience in food and beverage control or hotel management.
Required skills and competencies
Applicants should possess:
- Strong knowledge of beverage control and hotel management
- Ability to monitor and control food, beverage, and kitchen supplies
- Experience in inventory management, billing, and internal control
- Good coordination and communication skills
- Knowledge of hygiene, sanitation, and safety standards
Job location
This position is based in Addis Ababa, Ethiopia.
Employment type and salary
Full-time position. Employment terms and salary are according to the organization’s scale.
How to apply
Interested and qualified candidates should submit their application online before February 17, 2026, using the official link:
https://ee.ifrc.org/x/fqTf4qqW