Cost Controller (Hospitality)

- To supervise, inspect and monitor cost control of all hotel items.
- To monitor daily operation duties of storeroom and receiving section.
- All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.
- All storerooms to be cleaned and sanitized daily
- To ensure that the Receiving personnel are performing their duties according to hotel procedures and using good judgment in inspecting the good qualities.
- To supervise periodically actual inventory taking in storerooms, all outlets, departments and prepare the variance report(s)
- To supervise and be responsible for control of all fixed assets and operating equipment and linen.
- To coordinate with Kitchen to ensure that all menus are properly costed and have recipes to establish menu item sale prices accordingly.
- To provide analysis of F&B stores consumption to avoid overstock and handle the ordering of food & beverage items as accurately as possible.
- To analyze all food & beverage costs on the monthly basis and making recommendation of alternatives and cost savings.
- To establish and maintain a database for food & beverage inventory stock including up-to-date pricing.
- To prepare cost reports as regulated.
- To prepare reports re. breakage, wastage, spoilage.
- To prepare reports on house use/entertainment.
- To assist in preparing financial statements.
- To work closely with all departments the purpose of analyzing financial analysis of operating results and preparing of the operating plans/budget.
- All cost related problems must be reported to the senior management immediately.