Cost Controller

• Organization and monitoring of all affairs concerned to the position.

• Proper grooming at all times

• Attend training classes as per schedule

• Show fullest cooperation and respect within the team and other departments

• Is aware of the daily activities and has product knowledge of all the hotel facilities

• Organization of financial administration.

• Co-ordination with Corporate Finance.

• The following responsibilities within the frame work of: Planning and organizing, communication, general responsibilities and administration.

• Proper grooming at all times

• Attend training classes as per schedule

• Show fullest cooperation and respect within the team and other departments

• Is aware of the daily activities and has product knowledge of all the hotel facilities

• 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.

• To facilitate human resources development and maintain effective communication within the department and with other departments in the Hotel.

• Receives and verifies the suppliers’ 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, F&B outlets.

• Participates in the monthly, quarterly and year end inventories. The physical inventory reports are prepared for the following: food, beverages, mini-bar, operating supplies and S.O.E. 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 if any are monitored.

• Cost’s all recipes before implementing a new dish on a menu. For special events (festivals, new years party, etc, the cost controller has to establish a provisional P&L statement.

• Establishes the sales statistics on a daily and monthly basis. Slow moving items, high cost items and low cost items are discussed with the Director of F&B.