Cost Controller - To be posted at Heritage Golf Club

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