Cost Controller
- Savanne
- Negotiable
- Permanent
- Added 21/05/2025
- Closing 20/06/2025
- Ingrid Gangaram
Assist the Accountant in managing all revenues and costs items for the Operational Departments of the hotel and supervise physical inventories.
| 1 | Take part in training and implement accordingly | |||||||
| 2 | Conduct and ensure that employees receive adequate and satisfactory on-the-job training | |||||||
| 3 | Keep his superior informed about all unusual matters concerning any plans affecting his/her area | |||||||
| 4 | Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior / HR Manager | |||||||
| 5 | Play an active role in the team | |||||||
| 6 | Carry out effective and efficient services and assistance for both internal and external customers | |||||||
| 7 | Maintain cooperative working relationships with other staff members | |||||||
| 8 | Participate in Eco Standard/Sustainable Responsibility set by the hotel | |||||||
| 9 | Ensure that the daily revenue report is prepared diligently and correctly from the night audit reports from WinHMS and compared with budget | |||||||
| 10 | 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 | |||||||
| 11 | Prepare statistics for analysis and trend and for budgetary purposes | |||||||
| 12 | Ensure that purchase prices are related to market prices and quality of goods | |||||||
| 13 | Ascertain losses of operating equipment and submit the reconciliation and list to the Financial Controller, F&B Manager and Executive Chef | |||||||
| 14 | Ensure energy saving (electricity) | |||||||
| 15 | Perform regular inspections of quality and state of items in food store rooms (Cold/Freezer), outlets and bars, boutique, housekeeping…. | |||||||
| 16 | Organise and supervise monthly/periodic inventories of Front Office, F&B, Boutique, Store, Maintenance and Housekeeping departments | |||||||
| 17 | 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 | |||||||
| 18 | Approve the physical stock taking procedures for all areas of the operations | |||||||
| 19 | Ensure that respective HODs exercise control over the purchases of their department/section | |||||||
| 20 | Ensure that slow moving stocks are kept at a minimum level | |||||||
| 21 | Daily contact and exchange of information with Executive Chef, Head Butcher and Head Pastry | |||||||
| 22 | Approve the control procedures in respect of purchases, receipts & payments (including paid out to guests), and sales at the Front Office, F&B, Housekeeping… | |||||||
| 23 | Verify the revenue & expenditure from the other operated department on an ongoing basis | |||||||
| 24 | Follow up on the cost controller check list on a daily/monthly basis | |||||||
| 25 | Fixed assets inventory and tagging | |||||||
| 26 | Carry regular Spot Checks & Report on variances to FC/AFC | |||||||
| 27 | Comply with all the sustainability commitments and practices implemented within business units | |||||||
| 28 | Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society | |||||||
Heritage Le Telfair Golf & Wellness Resort
- B9, Coastal Road, Bel Ombre, Mauritius, Bel Ombre, Mauritius
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