Cost Controller

Responsibilities

1. Provide an effective auditing system for the activities of the Materials Management section.
2. Provide a summary of the costs required by various colleagues in the Accounting and Control Department to prepare daily and monthly reports.
3. Provide Department Heads with the cost figures necessary for them to operate their individual profit center profitably.
4. Provide a system of monitoring the data input by operation level ambassadors.
5. Compare details of quantities, unit costs, etc., on regular purchase orders to those on authorized purchase requests.
6. Audit prices and quantity variances as per daily Receiving Variance Report.
7. Ensure the inventory items and services which are bought and used in providing guest services and facilities are stored and used in a controlled manner according to accounting principles.
8. Check the data entered in Materials Management by ambassadors and correct where necessary.
9. Prepare daily the Comparison Report on Food & Beverage Actual vs. Potential costs/sales.
10. Reconcile the cost of all officer and entertainment checks and apply credit to the respective departments.
11. Prepare analysis on General Stores issues such as guest supplies against budget.
12. Verify the accuracy of recipes for the outlets and kitchens for the purpose of inventory control and potential costing.
13. Maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails, and buffets.
14. Audit inventory transactions and make adjustments when necessary.
15. Collate and journalize month-end figures.
16. Attend month-end and other stocktaking activities in all Food & Beverage and general areas.
17. Reconcile and obtain explanation on variation and prepare Inventory Adjustment Authorization for the Director of Finance’s approval.
18. Coordinate and assist in the inventory taking of operating equipment every four months.