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Cost Controller

United Arab Emirates - Abu Dhabi

Full job details

Recruiter
Rosewood Abu Dhabi
Posted
01/12/2016
Ref
10271
Location
United Arab Emirates - Abu Dhabi
Job Type
Finance, Cost Controller
Sector
Hotel
Job Level
Non-Management
 

Job Description

 

OVERVIEW/BASIC FUNCTION:

Assists in maintaining or increasing the profitability of the Food & Beverage Department by providing timely management information. Carries out central activities in accordance to standard operating procedures as issued by the Director of Finance.

 

RESPONSIBILITIES:

 

  •  Issues, on a daily basis, food cost reports, provides relevant information regarding unusual movements or results.  Spot checks accuracy of transfers, credits, fruit baskets, VIP amenities etc.

 

  • Issues the daily food revenue/covers report.

 

  • Issues bi-monthly the beverage cost/potential report within three days of inventory date.

 

  • Issues a comprehensive monthly F&B report detailing the results and including a market price index.

 

  • Checks slow moving items and report them to the Director of F&B /Executive Chef for appropriate action.

 

  • Updates menu costing and issues food potential cost reports for one outlet every two months or as directed.  Refers high cost items to the Director of F&B /Executive Chef for appropriate action.

 

  • Updates costing prior to menu revisions.

 

  • Sets up effective control systems where needed in coordination with the Director of Finance and the Director F&B.

 

  • Checks price increases on F&B items and reports the same for appropriate action.

 

  • Checks F&B purchase requisitions for correct order quantity.

 

  • Reports uneconomical orders listed on the market list to the Assistant Director of Finance.

 

  • Conducts at least once a month a thorough market survey covering at least one category of food.  Priority shall be given to fast moving/high value items.

 

  • Spot checks the receiving procedures for quality, quantity and expiry dates of F&B items.

 

  • Ensures the accuracy of the daily receiving report for F&B items.  Verifies unit prices, meat tags, market list, purchase requisitions, store and direct issues.

 

  • Checks the weighing scale on a weekly basis for accuracy.

 

  • Verifies outlet par-stocks on a monthly basis for beverages and tobacco.

 

  • Schedules and carries out month end inventories, values the same, checks and reports discrepancies.

 

  • Spot checks the outlets on a daily basis, during working hours.  Spot checks the outlets in the evenings and early morning at least once a week.  Establishes a report on the observations and discrepancies.

 

  • Reviews recipe cards regularly.  Costs at least one buffet monthly.  Costs at least one function weekly.

 

  • Performs butcher tests on a regular basis and whenever large meat shipments are received.

 

  • Checks regularly portion control.

 

  • Ensures that employee meal cost is in line with the forecast.  Calculates the cost of staff meals taken by outsiders.

 

  • Verifies the correctness of the daily receiving reports, requisitions, transfers, etc.  Ensures that only authorized signatures are honored, that no alterations have been made and that the calculations are correct.

 

  • Checks monthly summaries.  Balances the monthly purchases with the Accounts Payable Accountant.  Prepares the monthly journal vouchers for food/beverage and tobacco costs.

 

  • Prepares the schedule and staffing for inventory taking, directs it ensuring that stock counting is organized and accurate.

 

  • Performs portion controls for high priced items as much as possible but at least 10 items per month.

 

  • Ensures that “transfers” for employees’ meals are correctly done and accounted for.

 

  • Ensures that all “transfers” between outlets or to other departments are prepared and accounted for.

 

  • Calculates and accounts for officer checks consumption’s.

 

  • All Spot checks and controls done have to be documented and kept in files for future reference.

 

  • Controls that menu prices are the same as in the POS system every time there is a menu price change.

 

  • Carries out other duties that may from time to time be delegated to him by the Assistant Director of Finance.

 

 

QUALIFICATIONS:

 

  • Experience:                         Minimum two years’ experience as Food & Beverage Cost Controller at a 5 star hotel.

 

  • Education:                          High school diploma;

 

  • General Skills:                      Team player , hard worker , positive attitude

 

  • Technical Skills:                   Sun system knowledge , Birchstreet  system will be a plus

 

  • Language:                           Required to speak, read and write English, with fluency, other languages

preferred.

 

  • Physical Requirements:         Must be able to exert physical effort in transporting _____ pounds, endure

 

various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

 

  • Licenses & Certifications:     HACCP certified