Cost Accountant

To understand thoroughly Sofitel objectives in Cost Controls as to:

1. Provide an effective auditing system for the activities of the Materials Management Division.
2. Provide a summary of the costs required by various people in the Accounting and Control Division to prepare daily and monthly reports.
3. Provide Heads of Departments with the cost figures necessary for them to operate their individual profit centre profitably.
4. Provide a system of monitoring the data input by operation level personnel.
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 guests services and facilities are stored and used in a controlled manner and according to accounting principles.
8. Check the data entered by Materials Management employees 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.
19. Maintain and keep track of all the FF&E items of the hotel and coordinate and assist in the inventory taking of FF&E every year.
20. Have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
21. Be entirely flexible and adapt to rotate within the different sub-departments of the Accounting & Finance Division.
22. Be fully conversant with all services and facilities offered by the hotel.