Cost Controller
Golden Tulip Doha, Qatar
Total des années d'expérience :15 years, 2 Mois
Responsibilities:
• Established Store / Purchasing / Receiving Process
• Established Cost Control process
• Review and Revise all the cost related Reports. ( Food/beverage/general)
• Recipe Costing
• Interface POS with Back of the House System ( ProLogic System)
• Review and amend, Link all related General Legers.
• Set up Inventory and F&B Control modules on the FMC System
• Bring to a only end of month cost reports to daily flash Cost reports
• Create Menu Engineering and ABC Analysis reports.
• Review and Revise guest complementary reports.
Responsibilities:
• Analyze all the cost of hotel operation
• Control land supervise the computation of food and beverage costs.
• Supervision of receiving of all merchandise ‘including food and beverage items
• Keep proper records of the items directly issued to departments.
• Responsible for monthly/early Physical inventory reports.
• Supervise Departments activities from time to time in relations to cost.
• Supervise the Movement of Steerable items.
• Ensure the Quality of Items to be received at the receiving area.
• Prepare all the related reports and Statements.
• Manage Whole Procurement Process.
Responsibilities:
• Develop, lead and execute purchasing strategies
• Track and report key functional metrics to reduce expenses and improve effectiveness
• Craft negotiation strategies and close deals with optimal terms
• Forecast price and market trends to identify changes of balance in buyer-supplier power
• Perform cost and scenario analysis, and benchmarking
• Seek and partner with reliable vendors and suppliers
• Determine quantity and timing of deliveries
• Monitor and forecast upcoming levels of demand
• Dealing with international suppliers
• Handle CAPEX, FF&E and OS&E acquisition.
• The Cost Controller in-charge of the organization cost and assets.
• Take care of F&B Cost, Store, Purchasing, receiving, issuing of Hotel Assets.
• Manage all responsible areas accurately, report and summarize all cost concerns
• Assist and support all cost information for the Financial Manager to develop the management report.
• Lead the team performance to achieve the department’s and hotel’s goals
Responsibilities:
• Develop, lead and execute purchasing strategies
• Setup and Maintain POS Data Base (Micros)
• Setup and Maintain ERP Software (ACE Financial)
• Setup and Established Purchasing/Materials Control Procedure.
• Setup supplier database, comparison and negotiations.
• Handle CAPEX, FF&E and OS&E acquisition.
• Storeroom Management
• Set Up Restaurants’ Retail Shop
• Prepare Recipe Cost together with Head Chef
• Manage Staff Accommodation, Transportation, and Other Admin Works.
• Assist Accounts Manager to set up and Link Accounts.
• Prepare Daily/Monthly Cost Reports and distribute.
• ABC Analysis
Responsibilities:
• Plan and manage all hotel cost concern
• Manage the cost controlling system
• Manage the asset controlling system
• Manage the store and receiving system
• Manage F&B cost function
• Track record of all cost issues
• Maintain standard of all responsible areas
• Coordinate with all departments for inventory
• Develop cost reports Daily/ Monthly
• Support cost information for all concern departments upon request
• Recipe costing and menu engineering
Responsibilities:
• Ensuring that goods and services match the specifications, quality and quantity
Stated in approved purchase orders.
• Coordinating the dispatch of products to the relevant cost centers.
• Ensuring goods are received as per the Hotel health and safety standards.
• Managing HACCP related documentation.
• Ensuring Dubai Municipality regulations are met.
• Inspecting delivery vehicles, personnel and required certifications.
• Updating the corporate health and safety receiving data base. (Clifton
Environmental services portal)
• Managing the Hotel invoice register and coordinating with department heads to
Acknowledge the receipt of goods and services.
• Checking expiry before goods receiving.
• Checking temperatures and registering for frozen items.
• Receiving Imported goods as per hotel procedure
Responsibilities:
• Food & Beverage Stores. (Dry goods/ frozen/chill/soft drink/wine/hard liquor)
• General Stores (Stationery/Glass/Crockery/Cutlery/Linen/Guest amenities
/Chemical cleaning)
• Issuing, Receiving, Storing and Re-Ordering of Goods.
• Carrying out Stock checks, monthly and annual stock taking.
• Data Entry.
• Checking expiry date and reporting to the F& B Controller
• Following the first in first out (FIFO) System
G.C.E. Advanced Level Examination in 1999 Subjects: Accounting Economics Business Studies Business Statistics