Cost Controller

You will support the overall operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to minimise costs. You will manage the day-to-day operation cost accounting. Further you will adhere to all cost control procedures and review purchase procedures for all items. This role is important for the hotel as your action will positively influence our profit.

DUTIES AND RESPONSIBILITIES

• Examines all food and beverage invoices, verifying quantities ordered and received against the food order sheets and purchase orders
• Compares quoted prices to invoice prices
• Verifies food and beverage invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet
• Totals and codes invoices on a daily basis
• Ensures that all items requisitioned are properly accounted for by observing the requisitioning process
• Reviews total food and beverage requisitions for pricing and extension accuracy
• Maintains costs percentages on a daily basis for both food and beverage and prepares a daily report
• Maintains liquor storeroom perpetual inventory
• Works with the Executive Chef to co-ordinate tracking of high cost items in the food area
• Reconciles all food and beverage costs deviations between requisitioned costs and physical inventory cost on a monthly basis
• Updates menu costs quarterly for all outlets and meal periods
• Observes storeroom and kitchen inventory procedures and takes action when necessary
• Supervises and assists in taking physical inventories of all food and beverage
• Performs closing duties relevant to the accounting of the food and beverage department
• Prices and extends all monthly food and beverage inventories
• Debits miscellaneous food cost deductions to proper ledger accounts and credits food and beverage cost accounts so that both sides balance
• Prepares preliminary food and beverage cost report to summarise purchases
• Prepares menu potentials by developing and compiling accurate menu abstracts
• Develops potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager
• Checks merchandise received daily to determine that it conforms to weight, trim, and count specifications
• Tests for suitable quality and accurate menu pricing by performing yield tests of specific products
• Works closely with Food and Beverage Manager to develop menu pricing of food and beverage products
• Prepares cost breakdowns of food and beverage
• Insures that items are prepared and stored as specified
• Reviews daily food production as it relates to cover forecasts to make sure that it is according to plan
• Supports a safe hotel by applying hotel regulations, and adhering to existing laws and regulations
• Anticipates possible and probable hazards and conditions and takes action to prevent them from happening
• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct
• Performs other duties as assigned by the supervisor/manger.