Cost Controller - To be posted at Heritage Golf Club
- Savanne
- Not disclosed
- Permanent
- Added 27/03/2024
- Closing 26/04/2024
This position is responsible to assist the Accountant in managing all revenues and costs items for the Operational Departments of the hotel and supervise physical inventories
Profile:
- Higher School Certificate with Accounting and Mathematics at “A” Level or equivalent - ACCA Level 1 would be an advantage
Role & Responsibilities:
- Take part in training and implement accordingly
- Conduct and ensure that employees receive adequate and satisfactory on-the-job training
- Keep his superior informed about all unusual matters concerning any plans affecting his/her area
- Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior / HR Manager
- Play an active role in the team
- Carry out effective and efficient services and assistance for both internal and external customers
- Maintain cooperative working relationships with other staff members
- Participate in Eco Standard/Sustainable Responsibility set by the hotel
- Ensure that the daily revenue report is prepared diligently and correctly from the night audit reports from WinHMS and compared with budget
- Analyse daily the revenue recorded on the systems to disclose all areas where there are improper control and to re-establish proper accounting control and procedures
- Prepare statistics for analysis and trend and for budgetary purposes
- Ensure that purchase prices are related to market prices and quality of goods
- Ascertain losses of operating equipment and submit the reconciliation and list to the Financial Controller, F&B Manager and Executive Chef
- Ensure energy saving (electricity)
- Perform regular inspections of quality and state of items in food store rooms (Cold/Freezer), outlets and bars, boutique, housekeeping….
- Organise and supervise monthly/periodic inventories of Front Office, F&B, Boutique, Store, Maintenance and Housekeeping departments
- Ensure proper reconciliation of physical inventories of all departments and that all purchases and issues/sales up to the time of the physical inventory have been properly accounted
- Approve the physical stock taking procedures for all areas of the operations
- Ensure that respective HODs exercise control over the purchases of their department/section
- Ensure that slow moving stocks are kept at a minimum level
- Daily contact and exchange of information with Executive Chef, Head Butcher and Head Pastry
- Approve the control procedures in respect of purchases, receipts & payments (including paid out to guests), and sales at the Front Office, F&B, Housekeeping…
- Verify the revenue & expenditure from the other operated department on an ongoing basis
- Follow up on the cost controller check list on a daily/monthly basis
- Fixed assets inventory and tagging
- Carry regular Spot Checks & Report on variances to FC/AFC
- Comply with all the sustainability commitments and practices implemented within business units
- Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society