Cost Controller/ Quản lý kiểm soát chi phí

1. To ensure that all purchase requests, other than inventory items, are approved by the AGM and Area Financial Controller
2. To check that, wherever possible, three quotations have been obtained for each item
3. To ensure that Purchasing obtain up-to-date and accurate quotations
4. To ensure that accurate par levels are established and ordering is done in accordance with the set par
5. To ensure that alterations are not made to the purchase orders unless approved
6. To be involved in formal negotiations for annual or large contracts involving inventory items, such as pouring brands, mini bar items, general supplies, etc
7. To ensure that all goods are channeled to the Receiving Department
8. To spot check that all scales are working properly and that all goods are not left unattended
9. To spot check inventory store, keep track level of stock on hand, slow moving, expried date.
10. To ensure that all invoices are stamped and signed by the Material Associate. All direct purchased items should also be signed by the outlet manager
11. Spot check to ensure that goods are received as per specifications
12. To ensure that the receiving clerk does not receive goods without purchase order or purchase list
13. That the deliveries of goods by suppliers are consistent with the receiving schedule
14. That the commissary chef is called to check on quality of goods received, e.g., herbs and fresh meat
15. To establish a establish a procedure and to ensure that correct inventory items and quantity are accurately received in Check SCM
16. To set control and ensure that goods leaving the hotel premises are documented
17. That merchandise variance reports are checked daily for discrepancies, i.e., price and quantity
18. To ensure that the correct receiving procedure and cut-off time are followed during month-end stocktaking
19. To test in a regular basis that set times for stock issuance are adhered to
20. That proper procedure are set and implemented for after hour's stockroom issues
21. That goods are issued in Check SCM, with the correct unit and to correct cost center
22. To check that issues against request are not in excess
23. To ensure that all stocks movement are on a true FIFO basis in the commissary stores
24. That butcher tests are frequently carried out and that accurate butcher yield tables are maintained
25. That all conversion recipes in Check SCM and Micros are checked regularly for their accuracy
26. That all converted recipes in Check SCM are interfaced with Micros in the respective F & B outlets
27. That all FF&E and Operating Equipment are set up in a separate data base in the Check SCM for proper monitoring
28. That all standard pricing tables are maintained and as current as possible
29. That all units of measure tables are maintained and correct
30. That key procedures are followed, and that the commissary stores are secured and controlled
31. That wastage is minimized, and is being witnessed by the Materials Manager and Outlet Manager
32. That all liquor bottles are stickered and stamped with the correct control labels
33. That all outlet recipes are accurate and portion sizes consistent
34. That all outlets/departments do not overstock, especially during month-end
35. That bottle for bottle policy is establish and adhered to
36. That all menu items have a recipe and that they are linked to the corresponding inventory items
37. To audit monthly stock take and prepare stock reconciliation for all stockrooms and investigate variances
38. To prepare/ check daily food and beverage actual/potential cost report
39. To ensure that all monthly inventories purchased, are in balance with the accounts payable
40. To prepare month-end cost audit report, which is includes reconciliation of all stockrooms
41. To ensure that all policies and procedures are being followed