Cost Controller

The F&B Cost Controller analyzes Food & Beverage costs and controls factors to ensure the implementation of cost-effective measures throughout the Food & Beverage department.

This role prepares various reports and conducts weekly meetings to keep departments and directors apprised of trends and cost factors. 

The role plans and directs actions to be performed to correct activities harmful to the profitability of our food & beverage department. 

The role assists in any other way deemed necessary for the efficient overall operation of the Finance Department in full compliance with the policy, regulatory and contractual framework. 

• Supervise storekeeper and receiving clerk

• Ensure the security of all stores, including proper restrictions on the issue of keys and general access

• Ensure that all incoming goods are received via the Receiving Area, with deliveries properly checked against purchase orders and market lists

• Inspect and test goods whenever deemed necessary, especially with regard to food and beverage items

• Record and verify all food and beverage invoices on daily basis for price deviation, total and unit prices which should conform to the approved market prices

• Ensure that accumulated daily invoices agree to amounts transferred to Accounts Payable

• Make regular spot checks and inspections of storerooms, receiving area, and all outlets• Check duty invoices to ensure that correct duty has been applied

• Have full and extensive knowledge of the hotel inventory system and responsible for the maintenance of the system

• Train users on the hotel inventory system and assists in the setup of requisition lists, purchasing lists etc

• Ensure all inventory items are correctly set up in the hotel inventory system including sizes, descriptions, purchase units etc

• Ensure that proper records are kept of inventory receipts, issues, returns and transfers and proper authorization thereof

• Introduce stringent cost control measures

• Monitor and investigate spoilage and recommend appropriate actions to reduce

• Co-ordinate with F&B Manager and Executive Chef for performing recipe costing and recommended retail prices for food and beverage items

• Co-ordinate with other operating departments for performing costing and recommended selling prices

• Conduct monthly costing and ensure prompt submission of all month-end reports within deadlines

• Conduct and co-ordinate monthly stock takes of outlets and storerooms• Conduct and co-ordinate regular stock takes of operating equipment

• Conduct market price surveys in conjunction with the Purchasing Manager and Executive Chef