Cost Controller

Veranda Tamarin is seeking for a passionate and dynamic Cost Controller. Come and join our tribe !

MAIN DUTIES

• Assists in the induction of new Cost Control staff and offers training in pertinence to Cost Control when required
• Propose measures to increase average revenue per room (average spend per guest) in regular concise report to Financial Controller
• Is responsible for staff management of the Control Section and their evaluation
• Ensure that the daily revenue report is prepared diligently and correctly from the night audit reports from WinHMS and compared with budget
• Analyse daily the revenue recorded on the systems to disclose all areas where there are improper control and to re-establish proper accounting control and procedures
• Prepare statistics for analysis and trend and for budgetary purposes
• Ensure that purchase prices are related to market prices and quality of goods
• Ascertain losses of operating equipment and submit the reconciliation and list to the Financial Controller, F&B Manager and Executive Chef
• Manage and update the Fixed Asset Register on a monthly basis from supplier’s invoices
• Reconcile the each class of assets recorded in the register with the respective class of assets in the General Ledger
• Draw list of impaired assets with cost and net book value for approval by Financial Controller
• Perform regular inspections of quality and state of items in food store rooms (Cold/Freezer), outlets and bars, boutique, housekeeping….
• Organise and supervise monthly/periodic inventories of Front Office, F&B, Boutique, Store, Maintenance and Housekeeping departments
• Ensure proper reconciliation of physical inventories of all departments and that all purchases and issues/sales up to the time of the physical inventory have been properly accounted
• Approve the physical stock taking procedures for all areas of the operations
• Ensure that respective HODs exercise control over the purchases of their department/section
• Ensure that slow moving stocks are kept at a minimum level
• Daily contact and exchange of information with Executive Chef, Head Butcher and Head Pastry
• Approve the control procedures in respect of purchases, receipts & payments (including paid out to guests), and sales at the Front Office, F&B, Housekeeping…
• Verify the revenue & expenditure from the other operated department on an ongoing basis
• Carries out regular night spot checks

QUALIFICATIONS
• Higher School Certificate with Accounting and Mathematics at “A” Level or equivalent
• ACCA Level 1 would be an advantage

EXPERIENCE / KNOWLEDGE REQUIRED
• 2 years` working experience in a similar position
• Computer Literate (Words, Excel, Accounting Packages)
• Demonstrated ability to perform calculations with accuracy
• Must have good knowledge of food and beverage items, consumable items
• Proficient in checking quality/quantity of goods (stock control system)