Cost Controller

Job description

Key tasks

GENERAL MISSION
• To study, analyse and report on all variances relating to costs and inventory management within the hotel.
• To manage the hotel inventory process on a monthly basis.
• To supervise the daily receiving and store-keeping activities.

RESPONSIBILITIES AND MEANS
• To ensure that all inventory movements within the hotel are accounted for and are properly supported with appropriate documentation.
• To ensure the implementation of all cost control policies and procedures by all departments.
• To prepare and issue various cost reports as required by Management.

ADMINISTRATIVE RESPONSIBILITIES
• To discharge the duties in an effective and efficient manner.

TECHNICAL RESPONSIBILITIES
• To verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report
• To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel employees (staff meals).
• To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments.
• To ensure all goods received and delivered in and out of the hotel stores are properly documented and accounted for.
• To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
• To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.
• To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc…

RELATIONS
• Directly reports to the Financial Controller.
• Close working relationship with the Executive Chef, F&B Manager, Kitchen staff and Bartender.

OTHER RESPONSIBILITIES
• To be ready and responsible when assigned to perform any other duties as designated by higher management.