Cost Controller

This position is responsible to assist the Accountant in managing all revenues and costs items for the Operational Departments of the hotel and supervise physical inventories

Profile:

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

Role & Responsibilities:

• Take part in training and implement accordingly
• Conduct and ensure that employees receive adequate and satisfactory on-the-job training
• Keep his superior informed about all unusual matters concerning any plans affecting his/her area
• Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior / HR Manager
• Play an active role in the team 
• Carry out effective and efficient services and assistance for both internal and external customers
• Maintain cooperative working relationships with other staff members
• Participate in Eco Standard/Sustainable Responsibility set by the hotel
• 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
• Ensure energy saving (electricity)
• 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
• Follow up on the cost controller check list on a daily/monthly basis
• Fixed assets inventory and tagging
• Carry regular Spot Checks & Report on variances to FC/AFC
• Comply with all the sustainability commitments and practices implemented within business units
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society