Cost Control Clerk

SCOPE OF WORK

The Cost Control Clerk supervises and checks purchasing, receiving, storing, issuing, food tests, portion control, cashiering and check continuity, F & B revenue audit, cost and sales potential of food and beverage outlets and month-end F & B inventories.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

• Make spot checks each week, on procedures of purchasing, receiving, storing, issuing, preparing and portioning.
• Review the receiving records prepared by receiving staff.
• Review the store issues summaries for the day prepared by Storekeeper.
• Periodically, review and confirm the procedures for receiving merchandise.
• Follow up and verify the procedures set up for food, beverage and banquet costing established by the Management.
• Responsible for the accurate preparation of the Daily Purchases and Issues Report, calculation and extension of all Invoices, F&B Requisitions, Beverage Perpetual Inventory Records, Food & Beverage, Sales Analysis, F&B Material Control Sheet, Average Food Check per cover and the preparation of the F&B Monthly Inventory Sheet showing the cost of goods and percentage of food and beverage items to sales.
• To verify standard recipe cost detail prepared by Executive Chef.
• Supervises tallying of all items sold on the menu or drink lists of each F&B outlet.
• Carries out spot checks on portion control of all items dispensed in the kitchens.
• Maintains wine information detail.
• Supervises taking, calculation and extension of month-end food and beverage inventories.
• Safeguard all F&B inventories and provide management with timely and accurate operational cost figures.
• Prepare Slow-moving items Report and Expired Items Report.
• Prepares Monthly Cost Controller report and get the endorsement from Food & Beverage Department.
• Performs other related duties as assigned by Assistant DOF or DOF.

REQUIREMENTS/QUALIFICATIONS

• Bachelor's degree in Accounting, Finance, Hospitality Management, or a related field.
• Minimum 3-5 years of experience in food & beverage cost control, finance, or auditing within the hospitality industry.
• Strong understanding of procurement, inventory management, and cost control procedures.
• Experience with financial reporting and analysis related to F&B operations.
• Proficiency in Microsoft Excel and financial management software.

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