Cost Controller

Bachelor of Business Administration (Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

What are we looking for?

As a Cost-controller, you will:

DAILY

• Check all F&B invoices - compare with Purchase orders ensuring invoices match approved LPO then approve on the invoice.
• Approving daily issue requests from each outlet and other departments.
• Checking daily receiving reports.
• Duty meal and entertainment summary preparation, attaching checks as well.
• Prepare spoilage and wastage reports.
• Checking the booked store transfers.
• Check input revenue receipts.
• Spot check - outlets and stores inventories documenting the same - ensure goods issued are as per request.
• Documenting spot-checks of receiving clerks, random checking the goods received daily ensuring that there are no variances.
• Documenting spot-checks of bars and outlets, inventory versus consumption, inventory versus par stock.
• Creating new items in MC according to the requests of departments.
• Book transfers either from stores, inter-kitchen or inter-outlet to ensure stock accountability.
• Check slow moving items - bringing to the attention of F&B department to minimize dead stock.
• Maintain par stock for each bar outlet ensuring that they are established in relation to the sales volume.
• Ensure periodic calculation of Menus (including banqueting) to ensure current costs are taken into account.
• Solving issues related to the MC system.
• Prepare Menu cost for all menus and advising on the selling price, this to be filed.
• Investigating the variance of the stock counted.
• Correcting issues like wrong units.

WEEKLY

• Check par stocks identifying discrepancies and investigating.

MONTHLY

• Set inventory date as per Month end closing dates by confirming with FC/AFC.
• Send inventory schedule to all outlets and stores well in advance so that they can plan accordingly.
• Open inventory in MC system and print out all stock sheets department-wise.
• Book all transfers for the month.
• Doing stock count for all departments. Inventory lists to be signed by two persons of whom at least one is independent from stores/receiving.
• Booking and refreshing the inventory in MC system.
• Investigating the variance of the stock counted.
• Credit duty meals and entertainment meals to prepare F&B cost.
• Print all transfers in/out to prepare F&B cost.