Cost Controller

Hadya Group

Key Responsibilities:

Controls all purchasing procedures relating to quotations, purchase orders and price comparison.

Controls that all receiving procedures are adhered to.

Controls that all storing and issuing procedures are followed.

Checks daily the receiving reports for F & B and supplies, comparing invoices or delivery slips with purchase orders or market list and all additions and extensions in the invoices and report.

Issues daily food cost reports.

Issues potential beverage cost / revenue reports as needed.

Issues The Monthly F&B Cost Report with all pertaining calculations, comments and analysis.

Issues monthly list of non-or slow-moving items to the departments concerned and takes any needed action to prevent spoilage of such items.

Issues receipts updated costs for items with purchase prices increasing above expectations for F&B

Management review and decision to increase sales prices.

Issues food potential cost reports for outlets as required.

Issues actual cost calculations for specific banquets comparing it to the potential cost.

Conducts at least one market survey a month concentrating in high value items. This survey can be made together with The Kitchen Chief, F&B Manager or Assistant F&B for food and beverage items and with the operation analyst for other supplies items.

Participates in the receiving process very often to investigate quantities, quality of products and if the receiving procedures are followed.

Checks the weighing scale on a monthly basis for accuracy.

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

Values the inventories and checks all discrepancies, sending all needed information to Accounting for control purposes and comparison with the book values.

Verifies daily all bar par stocks and takes necessary action when discrepancies arise.

Performs butcher tests at least each 3 months.

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

Ensures that transfers for employee s meals are correctly done and accounted for.

Ensures that all transfers between outlets or to their departments are prepared and accounted for.

Participates in F&B meetings.

Sets up control systems wherever needed in agreement with The Financial Controller and F&B Manager.

Calculates costs of imported goods and its unit price and sends the information and file to Accounting Department.

Ensures that all merchandise is stored in properly locked storage areas and monitors security control of keys for such areas.

Maintains records of requisition and direct issues to be compared to inventories usage.

Prepares special promotion statistics.

Calculates and accounts for officer checks consumptions.

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.

Performs any other duties as required.