Financial / Cost Controller

•Prepare daily flash report of food costs and verify daily outlet void control sheets •Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales

• Regular daily inspections of quality and state of items in food store rooms on a minimum of once per    day.

• Cleaning inspections and checks of all storerooms.

• Regular inspections on the conditions of refrigerated store rooms must be carried out with regard to temperature control and a temperature log needs to be maintained and kept on or near each walk-in fridge door

• All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.

• All storerooms to be cleaned and sanitized daily.

• All issues to be ready by requested time. Storerooms must always be kept locked when not working inside and a great emphasis to be placed on security of inventories.

• All food and beverage orders are to be placed according to company policy liaising with

Executive Chef & F&B Manager.

• All administration matters to be carried out according to company policy and the direction of the accountant and the Financial Controller.

• Daily contact and exchange of information with Executive Chef, Sous Chef, Head Butcher and Head Pastry.

• Carry out inventories without fail as agreed with Financial Controller or from Head Office of food and beverage stocks.

• Deal with any variances and carry out recounts as informed by Financial Controller.

• The Hotel Cost Controller is directly responsible that the guidelines for handling and cleaning of machines and equipment are strictly followed by all store staffs concerned and that all store staffs are properly trained in correct use of equipment.

• Repair orders should be passed on to the F&B Manager, then to the Maintenance Dept.

As a Cost Controller you are responsible to liaise closely with the Food & Beverage Department on various operational and cost related issues and your role will include key responsibilities such as:

•Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price
•Perform test checking on the receiving of goods at the hotel to ensure that the procedures are followed correctly
•Prepare daily flash report of food costs and verify daily outlet void control sheets
•Attend major banquet events with open bar, prepare P&L statement of major banqueting events and prepare banquet revenue breakdown summaries
•Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales
•Verify and control complimentary bar order forms, Food & Beverage cost, fruit baskets in the rooms, etc.