Cost Controller
Middle East, United Arab Emirates
Competitive Expatriate Package
Competitive Expatriate Package
Full job details
Recruiter
Yas Viceroy
Posted
14/06/2012 05:27:00
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Location
Middle East, United Arab Emirates
Job Type
Finance
Sector
Hotel
Job Level
Yas Viceroy hotel is the only 5-star- luxury hotel on Yas Island and the first Viceroy Hotel Group property in the Middle East. It prides itself on an exceptionally high standard of 5-star-luxury service throughout its 499 rooms and suites, 12 restaurants & lounges and spa. Every aspect of the Yas Viceroy Hotel is brought to life with world-class service and cutting edge design that embodies a fusion of elegance and momentum.
The Cost Controller is primarily responsible for controlling costs which relate directly to accounting and safekeeping of the Hotel assets and operating equipments.
Primary Duties and Responsibilities:
1. The Cost Controller should liaise closely with all departments on various operational and cost related issues.
2. To perform test checking on the receiving of goods at the hotel, to see that the procedures are followed correctly.
3. Should perform random test counts in the Stores.
4. Daily Flash Report of food costs to be prepared.
5. Verify daily outlet void control sheets.
6. Verify outlet open item report to see that correct pricing has been applied, and take necessary action in input the recurring items in the POS system.
7. Should randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
8. Verify and approve outlet food & beverage requisitions, and forward them to Stores.
9. Requisitions for special events to be scrutinized.
10. Review and prepare outlet buffet costing periodically.
11. Verify and control complimentary Bar Order forms, Club Floor F&B cost, fruit baskets in the rooms etc.
12. Investigate major minibar rebates, and brief the Director of Finance.
13. Post and file inter outlet bar transfers.
14. Transfer POS (micros) revenue data, and run the potential usage report.
15. Control Steward Sales issued, and prepare monthly summary for the same.
16. Verifying Daily Receiving Report.
17. Prepare costing of invoices of imported items.
18. Verify and record beverages received free of cost.
19. Review and verify spoilage.
20. Prepare general store issue reports on weekly basis.
21. Perform Market Surveys once in every 6 months, and necessary amendments should be made to the standard list of suppliers for food and beverage, in liaison with the Executive Chef, Purchasing Manager and Financial Controller.
22. Analyze and prepare Entertainment, Complimentary, Employee Relation & Employee Meals cost at month end.
23. Prepare F&B cost distribution summary at the month end.
24. Perform Food & Beverage, General Store and Engineering Store inventory at the month end.
25. Prepare Food & Beverage cost reconciliation at the month end.
26. Prepare inventory variation report.
27. Prepare Cost Controller’s report.
You must have;
1. At least 1 years experience as a Cost Controller in a 5 star luxury hotel of minimum 6 F&B outlets.
2. Overall 5 years experience in Hotel Industry
University Degree in Accounting & Finance or Hotel Management Degree would be an advantage.
3. Experience in Micros, Sun System & FMC will be an asset.
4. Ability to work extended hours and occasionally in the night shifts would be required.
The Cost Controller is primarily responsible for controlling costs which relate directly to accounting and safekeeping of the Hotel assets and operating equipments.
Primary Duties and Responsibilities:
1. The Cost Controller should liaise closely with all departments on various operational and cost related issues.
2. To perform test checking on the receiving of goods at the hotel, to see that the procedures are followed correctly.
3. Should perform random test counts in the Stores.
4. Daily Flash Report of food costs to be prepared.
5. Verify daily outlet void control sheets.
6. Verify outlet open item report to see that correct pricing has been applied, and take necessary action in input the recurring items in the POS system.
7. Should randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
8. Verify and approve outlet food & beverage requisitions, and forward them to Stores.
9. Requisitions for special events to be scrutinized.
10. Review and prepare outlet buffet costing periodically.
11. Verify and control complimentary Bar Order forms, Club Floor F&B cost, fruit baskets in the rooms etc.
12. Investigate major minibar rebates, and brief the Director of Finance.
13. Post and file inter outlet bar transfers.
14. Transfer POS (micros) revenue data, and run the potential usage report.
15. Control Steward Sales issued, and prepare monthly summary for the same.
16. Verifying Daily Receiving Report.
17. Prepare costing of invoices of imported items.
18. Verify and record beverages received free of cost.
19. Review and verify spoilage.
20. Prepare general store issue reports on weekly basis.
21. Perform Market Surveys once in every 6 months, and necessary amendments should be made to the standard list of suppliers for food and beverage, in liaison with the Executive Chef, Purchasing Manager and Financial Controller.
22. Analyze and prepare Entertainment, Complimentary, Employee Relation & Employee Meals cost at month end.
23. Prepare F&B cost distribution summary at the month end.
24. Perform Food & Beverage, General Store and Engineering Store inventory at the month end.
25. Prepare Food & Beverage cost reconciliation at the month end.
26. Prepare inventory variation report.
27. Prepare Cost Controller’s report.
You must have;
1. At least 1 years experience as a Cost Controller in a 5 star luxury hotel of minimum 6 F&B outlets.
2. Overall 5 years experience in Hotel Industry
University Degree in Accounting & Finance or Hotel Management Degree would be an advantage.
3. Experience in Micros, Sun System & FMC will be an asset.
4. Ability to work extended hours and occasionally in the night shifts would be required.