JUNIOR COST CONTROLLER

1. Generally, assists with the control, monitoring and management of the costs of the Hotel including the ordering, purchasing, receiving, storing and issuing functions as well as tracking of records of all cost issues.
2. Reports and summarizes all costs concerns.
3. Performs menu engineering, i.e., evaluates and optimizes best menu design and pricing structure to create a more profitable menu including respective planning.
4. Performs price checking to ensure the objective of best quality/price decisions are achieved at all times.
5. Timely updates all standard pricing tables and unit of measure tables.
6. Assists in updating menu costs quarterly for all outlets and meal periods.
7. Participates in the planning, monitoring of daily salvages, controls and usage of usable daily leftover food and spa items including banqueting and special events.
8. Verifies purchasing procedures are being adhered to, i.e., at least three updated quotations have been obtained for each item procured, and that purchase orders and requisitions have been issued.
9. Assists the Cost Controller in ensuring that all the goods in the various stores are properly locked, secured and controlled.
10. Assists the Cost Controller in taking the monthly inventories of Food and Beverage, Gallery, Spa & Wellness and fixed assets.
11. Assists with the conduct of month end inventory counts and audit of stock taking of all stores including Dry, General, Beverage, Kitchen, Outlet Bars, Spa & Wellness, Engineering, or other and prepares reconciliation for all stockrooms.
12. Performs the reconciliation of all inventory accounts based on actual purchases and actual inventory stock taking and allocates the expenses to the respective department based on their requisitions.

 Requirements:

Diploma in accountancy/ACCA Level 1 with one- year related experience