Cost Controller

Job Summary:
We’re looking for a cost controller to administer sound cost control systems and procedures within the hotel in order to maximize profits, although keeping a consistent level of high standards of quality and services, and providing Management with all needed costs related information.

Key Responsibilities:

• Controls all purchasing procedures relating to quotations, purchase orders and price comparison.

• Controls that all receiving procedures are adhered to.

• Controls that all storing and issuing procedures are followed.

• Checks daily the receiving reports for F & B and supplies, comparing invoices or delivery slips with purchase orders or market list and all additions and extensions in the invoices and report.

• Issues daily food cost reports.

• Issues potential beverage cost / revenue reports as needed.

• Issues The Monthly F&B Cost Report with all pertaining calculations, comments and analysis.

• Issues monthly list of non-or slow-moving items to the departments concerned and takes any needed action to prevent spoilage of such items.

• Issues receipts updated costs for items with purchase prices increasing above expectations for F&B 

• Management review and decision to increase sales prices.

• Issues food potential cost reports for outlets as required.

• Issues actual cost calculations for specific banquets comparing it to the potential cost.

• Conducts at least one market survey a month concentrating in high value items. This survey can be made together with The Kitchen Chief, F&B Manager or Assistant F&B for food and beverage items and with the operation analyst for other supplies items.

• Participates in the receiving process very often to investigate quantities, quality of products and if the receiving procedures are followed.

• Checks the weighing scale on a monthly basis for accuracy.

• Prepares the schedule and staffing for inventory taking, directs it ensuring that stock counting is organized and accurate.

• Values the inventories and checks all discrepancies, sending all needed information to Accounting for control purposes and comparison with the book values.

• Verifies daily all bar par stocks and takes necessary action when discrepancies arise.

• Performs butcher tests at least each 3 months.

• Performs, portion controls for high priced items as much as possible but at least 10 items per month.

• Ensures that” transfers” for employee’s meals are correctly done and accounted for.

• Ensures that all “transfers” between outlets or to their departments are prepared and accounted for.

• Participates in F&B meetings.

• Sets up control systems wherever needed in agreement with The Financial Controller and F&B Manager.

• Calculates costs of imported goods and its unit price and sends the information and file to Accounting Department.

• Ensures that all merchandise is stored in properly locked storage areas and monitors security control of keys for such areas.

• Maintains records of requisition and direct issues to be compared to inventories usage.

• Prepares special promotion statistics.

• Calculates and accounts for officer checks consumptions.

• All Spot checks and controls done have to be documented and kept in files for future reference.

• Controls that menu prices are the same as in the POS system every time there is a menu price change.

• Performs any other duties as required.