F&B Cost Controller

He or She compiles records of all supply transactions aboard ships. He also verifies that the supplies received are listed on requisitions and invoices. As such, he maintains inventory and stock records every month and compiles records of expenditures.

 Duties and Responsibilities:

• Must be familiar with accounts procedures.
• Apply and ensure application of standards and procedures set by the hotel accounts policy.
• Apply and ensure application of procedures and regulations concerning the inventory.
• Make sure that all material and equipment made available to the Accounts Department is correctly used.
• Participate in preparing the monthly accounts.
• According to Head Sommelier instructions, implement the appropriate means to ensure the inventory controls are done correctly.
• Make any suggestions to Head Sommelier or Assistant Head Sommelier that will improve the work in the stores.
• Performs related duties and special projects assigned.
• Initiate any other appropriate responsibility that may be assigned by the management.
• Based on information received from the Purchase Department, issue a purchase order and send it to supplier.
• By arrival of goods, agree the purchase order to the delivery note and agree the quantity received and enter the inventory system.
• Raise a Goods Return Note when any goods are sent back to the supplier, ensure a credit note is received from the supplier and enter the inventory system.
• Ensure store requisitions are signed by the Head of Department concerned.
• Ensure the quantity requested and the quantity issued agrees and the requisition form is signed by the wine storekeeper and the person collecting the goods and enter the Inventory System.
• Ensure that any goods returned to the store have to be entered in the Inventory System and agreed by the wine storekeeper.
• Ensure all documents from the suppliers with the purchase order are passed on to the accounts department and the store’s requirements are filed correctly.
• A physical stock must be done on a regular basis and the information agreed to the computer inventory any differences have to be investigated and the information given to the accounts department.
• Ensure all monthly printouts and reconciliation are done before the start of a new accounting period.
• Ensure the interface between inventory and general ledger is done. The correct way under the supervision of the assistant Financial.

Candidate Requirements :

• Degree/ Diploma in Finance /hospitality management, or equivalent
• A minimum of 3(three) years of experience in similar role in international 5-star hotel
• Proven experience in cost control, inventory management, or a related financial role, preferably within the hospitality industry.
• Extensive wine and beverage knowledge and the ability to speak English or any additional language will be highly regarded.
• Strong analytical skills and attention to detail, with the ability to interpret financial data effectively.
• Proficient in the use of inventory management systems and Microsoft Office Suite (especially Excel).
• Computer literacy (Opera, and Excel) 
• Must be GUEST service driven 
• Positive attitude 
• Must be able to work accurately under pressure 
• Must be self-disciplined and motivated 
• Must be a TEAM player 
• Excellent communication skills, in writing and verbally.