Cost Controller

Responsibilities

• Organization and monitoring of all affairs concerned to the position.
• Proper grooming at all time.
• Attend training classes as per schedule.
• Show fullest cooperation and respect within the team and other departments.
• Be aware of the daily activities and have product knowledge of all the hotel facilities.
• Organization of financial administration.
• Co‑ordination with Corporate Finance.
• To ensure a smooth operation of the food and beverage department through organization and administration.
• Implements and keeps an internal control and audit system which will ensure the efficient supervision of the food and beverage controls and costs.
• Maintains effective employee relations.
• Prepares and controls work schedules.
• Facilitate human resources development and maintain effective communication within the department and with other departments in the hotel.
• Receives and verifies supplier invoices and monthly statements, matching invoices and receiving slips against purchase orders and market listings.
• All goods received without an invoice are registered separately as goods received without an invoice.
• Prepares accounts payable vouchers.
• Controls and registers the flow of goods in and out from the following areas: receiving, storerooms, main kitchen, and food & beverage outlets.
• Participates in the monthly, quarterly and year‑end inventories, preparing physical inventory reports for food, beverages, mini‑bar, operating supplies and SOE.
• Perpetual inventories are undertaken whenever necessary.
• Establishes the daily and monthly food & beverage costs per outlet and the daily profit and loss statement per outlet when monitored.
• Costs all recipes before implementing a new dish on a menu.
• For special events, festivals, New Year's party, etc., establishes a provisional P&L statement.
• Establishes the sales statistics on a daily and monthly basis.
• Discusses slow moving items, high cost items and low cost items with the Director of F&B.
• Analyses outlet activity on a monthly basis, establishing the monthly profit and loss statement per outlet, including revenue, sales costs, payroll, SOE, other expenses and productivity.
• Prepares the month‑end closing reports for food, beverage, mini‑bar, and operating supplies.
• Takes care of month‑end adjustments and related functions in coordination with the Accounting Manager and/or the Director of Finance.
• Performs any additional duties as requested by the Accounting Manager and/or the Director of Finance.