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.
Food Safety Auditors / Inspectors (HACCP, Government agencies)
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 ensure 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.
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 physical inventory counts reconciled with general ledger
Receiving and issuance transactions are properly recorded and on time
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.
Ability to work well under pressure and independently in a fast paced environment
Ability to focus attention on guest needs, remaining calm and courteous at all times