Cost Controller

Industry:
Hotels
Department:
Finance and Accounts
Job Role:
Cost Controller
Level:
Management
Location:
Asia
Area:
Others
Salary Description:
Competitive
Posted:
22-Feb-20
Recruiter:
Raffles Hotels and Resorts
Job Ref:
VBB00849

COST CONTROLLER

Job Purpose
To ensure that the Accounting Department operates smoothly and efficiently while adhering to standards required by corporate policies. The Cost Control Manager will ensure the smooth and efficient operation of Cost Control, Storerooms and Receiving, and assist management in keeping the cost of food, beverage and other supplies to the minimum while maximizing profitability.

Key Interactions Internally

• Kitchen Team

• Bar Service Team

• F&B Service Team

• Finance Team

• Housekeeping Team

• Front Office Team

• Engineering Team

• Stewarding Team

• Sales & Marketing Team

Externally

• Suppliers

• Food Safety Auditors/Inspectors (HACCP, Government agencies)

• External Auditors

Primary Responsibilities
REPORT ON COSTS AND INVENTORIES


• To ensure that all inventory movements within the hotel are accounted for and are properly supported with appropriate documentation.

• To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc.

• To verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily summary report.

• To cost all recipes, inter-kitchen transfers, and any food and beverage consumed by the hotel employees (staff meals).

• To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.

• To conduct quarterly market price survey with Purchasing and Culinary Teams.

• To assist in analyzing F&B expenses as well as on allocation of other expenses on all departments.

• To prepare and issue various cost reports as required by Management.

MANAGE THE PHYSICAL INVENTORY PROCESS


• To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.

• To witness the physical count of operating equipment on quarterly basis.

SUPERVISE THE RECEIVING AND STOREKEEPING ACTIVITIES


• To define reorder point and maximum par stock levels, and to ensure the compliance with the relevant departments.

• To ensure all goods received and delivered in and out of the hotel are properly

• documented and accounted for.

• To liaise with Purchasing Department on timely delivery of critical storeroom stocks

• To e nsure that security of all stores has been adequately maintained, including proper restrictions on the issuance of keys and general access.

• To ensure that all incoming goods have been received via the Receiving Area, with deliveries properly checked against purchase orders.

• To conduct inspection of the storeroom and receiving area on a daily basis.

• To review the monthly listing of expiring F&B items, as well as non-moving items, and recommend necessary steps to avoid spoilage and obsolescence.

• To ensure that food safety and environmental requirements are complied on operation.

ENSURE THE IMPLEMENTATION OF COST CONTROL POLICIES AND PROCEDURES


• To introduce stringent cost control measures.

• To conduct regular tests and spot checks on kitchen, bar, and restaurant.

OTHER RESPONSIBILITIES


• To assist in checking, valuation, and disposal of hotel assets and scrap items

• To prepare time tables for completing monthly reports and work schedules.

• Ensure the hotel complies with corporate policy on Cost Control, Storeroom and Receiving.

• Ensure the hotel complies with food safety standards set by governing agencies and organizations.

• To be responsible for preparation of the various monthly reports as required by Management.

• To perform other duties as required by the Director of Finance or it's designate.

Main Complexity/Critical issues in the Job

• Accurate daily and monthly cost reports

• Accurate physical inventory counts reconciled with general ledger

• Tests and spot checks done regularly

• Receiving and issuance transactions are properly recorded and on time

• Par stock levels are followed


Profile
Knowledge and Experience


• Diploma or Degree in Accounting, Hospitality or related field

• 3 years of experience in cost control operations of similar size/style of hotel.

• Proficient in MS Applications (Excel, Word, Powerpoint, etc.)

• Has familiarity with the hotel's operating systems and software including applicable inventory and materials control, Micros POS , etc.

Competencies


• Presentable, well groomed with leadership quality.

• Strong interpersonal and problem solving abilities

• Highly responsible & reliable

• Ability to work well under pressure and independently in a fast paced environment

• Ability to work cohesively as part of a team

• Ability to focus attention on guest needs, remaining calm and courteous at all times

• Excellent communication and organizational skills


Contact Details:
Raffles Hotels and Resorts
Tel: .
Contact: HR Department

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