Cost Controller

Please refer to the" More detailed job description"

Duties:

• To perform and supervise physical inventories for the food and beverage and retail areas as required. 
• To perform routine analysis on product mix / margin and guest preference information to help the operations staff understand the impact of their merchandising efforts on revenue. 
• To be responsible of inputting prices, menu changes and user changes in the point of sale (POS) system. 
• Input receipt of all food, beverage and non-food products into the inventory and into the recipe part of the purchasing system. 
• Investigate all measurement unit issues and noticeable price variances as required. 
• Update all inventory requisitions through the inventory and purchasing system. 
• Calculate potential cost of sale ratios. 
• Maintain master cost files and recipes. 
• Perform random checks to verify all products are stored appropriately and secured. 
• Prepares monthly statements by collecting data; analyzing and investigating variances; summarizing data, information, and trends.
• Responds to financial inquiries by gathering, analyzing, summarizing, and interpreting data.
• Provides financial advice by studying operational issues; applying financial principles and practices; developing recommendations.
• Maintains costs percentages on a daily basis for both food and beverage and prepares a daily report
• Maintains liquor storeroom perpetual inventory
• Works with the Executive Chef to co-ordinate tracking of high cost items in the food area
• Reconciles all food and beverage costs deviations between requisitioned costs and physical inventory cost on a monthly basis
• Observes storeroom and kitchen inventory procedures and takes action when necessary
• Spot checks purchasing, receiving, storing, issuing functions and bar inventories to ensure minimum wastage and pilferage.
• Conducts monthly food and butcher tests to determine yield.
• Monitors checking of invoices against goods ordered and received and checks on unit cost done by Storekeeper through SCM.
• Investigates irregularities and excessive costs.
• Finalizes F&B cost report / outlet, and makes recommendations on cost reduction where needed.
• Highlights slow moving stock items.

Requirements:

•  Minimum  7 Years-experience as cost controller in a high-volume cost control function within a hotel environment.
• Computer literate, with good MS Excel skills, Infrasys (Point of Sales System) and Supply Chain Management.
• Strong organizational skills.
• Young dynamic and highly motivated.
• Outgoing personality who fosters customer relation.
• Flexible working hours, hands on and very service oriented.