Responsible for the controlling receiving of hotel's assets, F&B items and store inventories through timely feedback and reporting to maximize profitability.
THE ROLE
- Analyses F&B reports.
- Calculates F&B costs.
- Compares invoices, requisitions, sales & prepare reports showing cost with sales.
- Control Receiving/Store/Cost.
Conducts Checks
- Spot checks on purchasing, receiving, storing, issuing functions and bar inventories.
- Conducts monthly food & butcher tests to determine yields.
- Work with the executive chef to prepare standard recipe cost detail.
- Pre-cost all restaurant and banquet menus of all purchases and prepared items. Develop information to pre-cost all food items purchased.
- Compares menus with food cost with sales price.
- Controls portion and minimizes- wastages and pilferages.
- Spot-check the store status of the other in house physical stores.
Conducts market survey
- Checks quality of goods received.
- Security in storage of goods.
Processes invoices
- Checks invoices against goods ordered and received.
- Checks unit costs.
- Calculates potential food & beverage costs.
- Prepares recipe costs with Executive Chef.
- Produces monthly F&B costs by outlet.
- Supervises inventories.
- Checks stores requisitions and receipts against stock records.
- Maintains par stock level and reviews regularly.
- Conducts monthly stock checks of F&B stationery & general stores.
Compiles reports
- Investigates and reports any irregularities or excessive costs.
- Prepares Monthly F&B Cost Control reports and analyses variances.
- Makes recommendations on cost reductions.
- Highlights slow-moving stock items.
- Conducts purchase price comparisons.
- Conducts periodical purchase price comparisons of food & beverage items as well as operating supplies with other hotels.
Supervises receiving
- Ensures Daily Receiving Records as prepared.
- Goods and services received are in line with quantities, qualities and prices ordered and agreed.
- Periodically, review and confirm the procedures for receiving merchandise.
- Performs other duties as designated.
- Profitability and popularity analyses of menus and beverage lists.
- Comparative food & beverage sales and costs summary among other hotels.
- Complies with internal control standard and Controller's Checklist.
- Ensures all internal control measures are strictly adhered to at all times.
- Conducts random observation of banquet
- Observes the operation of cash bars functions.
- Any other duties and responsibilities as assigned by Financial Controller or designated person
Control in house assets status
- Periodically inventory the in house asset status and report to Finance Manager
Occupational Health and Safety Responsibilities
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment
TALENT PROFILE
Qualification
- A Bachelor's degree in Business Management preferably specializing in Finance or Accounting Management
Work Experience
- At least 03 years of experience as a Cost Controller, preferably in a 5-star hotel or luxury hospitality environment.
Technical Skills
- Good knowledge of inventory control, food & beverage costing, and cost analysis.
- Strong analytical skills with attention to detail.
- Proficient in Microsoft Excel and familiar with hotel systems if possible like BSS, MICROS
- Good communication and teamwork skills.
- Good command of English is preferred.
