As a Cost Controller you are responsible to liaise closely with the Food & Beverage Department on various operational and cost related issues and your role will include key responsibilities such as:

• Establish and administer sound food and beverage cost control systems and procedures consistent with high standards of quality and service
• Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price
• Provide costing, control, administration support in regard to food and beverage cost to F&B Department, supervise inventory control.
• Form analysis and prepare reports to keep all levels of management informed of day-to-day food and beverage costs, problems and opportunities and to provide necessary information for accounting entries.
• Verify the accuracy of the entries, extensions and totals of the Receiving Clerk’s Daily Report and that all items received, with or without invoice, had been properly recorded thereon.
• Perform test checking on the receiving of goods at the hotel to ensure that the procedures are followed correctly
• Prepare daily flash report of food costs and verify daily outlet void control sheets
• Attend major banquet events with open bar, prepare P&L statement of major banqueting events and prepare banquet revenue breakdown summaries
• Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales’

Qualifications

• Bachelors degree Accounting or related field.
• At least two years previous experiences within a hotel environment.
• A sound knowledge of F&B cost controlling.
• Prior experience in pre-opening is an added advantage.
• Knowledge of Opera, Micros and SUN System.