Assistant Cost Controller
- Flacq
- Negotiable
- Permanent
- Added 30/06/2025
- Closing 30/07/2025
- Nasreen Serajuddy
Assist the Cost Controller in managing all revenues and cost items for the Operational Departments of the hotel and carry out physical inventories
| 1 | Take part in training and implement accordingly | |||||||
| 2 | Keep his superior informed about all unusual matters concerning any plans affecting his/her area | |||||||
| 3 | Assist in supervision of outlet activities from time to time in relation to Cost affairs | |||||||
| 4 | Carry out effective and efficient services and assistance for both internal and external customers | |||||||
| 5 | Maintain cooperative working relationships with other staff members | |||||||
| 6 | Participate in Eco Standard/Sustainable Responsibility set by the hotel | |||||||
| 7 | Control and supervise the cost computation of cost of Food and Beverages | |||||||
| 8 | Make inventory reports, cost reports, local purchase reports, reconciliation of Food and Beverage statements, dishes sales reports, F&B reports, session/ no charge reports,fuel consession report , open item report etc... | |||||||
| 9 | Ensure that the daily revenue report is prepared diligently and correctly from the night audit reports from WinHMS and compared with budget | |||||||
| 10 | Analyze 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 | Assist in the preparation of statistics for analysis and trend and for budgetary purposes | |||||||
| 12 | Ensure energy saving (electricity, water) | |||||||
| 13 | Perform regular inspections of quality and state of items in food store rooms (Cold/Freezer), outlets and bars, boutique, housekeeping and spot check…. | |||||||
| 14 | 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 | |||||||
| 15 | Approve the physical stock taking procedures for all areas of the operations | |||||||
| 16 | Ensure that slow moving stocks are kept at a minimum level | |||||||
| 17 | Keep proper record of the items directly issued to outlets / departments | |||||||
| 18 | Report to Accountant/FC for all matters connected with Cost Control | |||||||
| 19 | Take part in fixing the menu price in the light of the cost of commodities | |||||||
| 20 | Follow of employee signature for all new recruits | |||||||
| 21 | Fixed Assets tagging | |||||||
| 22 | Assist in Carrying Out spot checks | |||||||
| 23 | Comply with all the sustainability commitments and practices implemented within business units | |||||||
| 24 | Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society
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| Preferred Qualifications | Higher School Certificate with Accounting and Mathematics at “A” Level or equivalent ACCA Level 1 would be an advantage | |||||||
Veranda Palmar Beach Hotel
- Coastal Road, Belle Mare, Mauritius, Belle Mare, Mauritius