Cost Controller - Based OnsiteSix Senses Côn Đảo

To assist in the implementation a system of control to avoid excessive cost by reducing waste and other losses without sacrificing quality.
To assist in identifying problems in the F&B operations early so that they can be resolved before they turn into major problems.
To assist in playing a positive and creative role in working with the F&B Department and to constructively assist in pricing, testing and menu planning, as well as the actual control of the cost.
To ensure the establishment of records on a daily basis for both foods issued to the kitchen from the storerooms as well as perishable foods delivered directly to the kitchen.
To monitor slow moving stock items held in storage and to highlight such on a timely basis. To recommend methods and procedures to improve control waste and losses within the hotel and to investigate reasons for spoilage and wastage.
To perform a continuous audit of actual food costs against potential costs by ensuring that standard recipe costing are updated. To count and audit the inventories of all Hotel stores for pricing and quantity reasonableness.
To work continually with the Executive Chef in the development of butchering tests, portion control and recipes.
Should inspect and extend all store requisitions and transfers and call attention to apparent over-issuing.
To establish and conduct inventory schedules of all store items. Standard inventory Sheets will be used.
To establish inventory counts of operating equipment both at the Hotel stores and operating departments as per schedules established by the Financial Controller. To assist the Financial Controller in the preparation of operating equipment inventory and loss reports.
To check in the accuracy of banquet billing based on Event Order received. To review the work of the F&B Cashiers to make sure that there are no irregularities and that the guest checks are priced in accordance with the current menus, and that no food is leaving the kitchen without being checked and priced.
To prepare any other cost evaluations required by the Financial Controller or any Department heads. Also to analyze major expense items.
To perform related duties and special projects as assigned by the Director of Financial or the Financial Controller.