Cost Controller/ System Support Professional /Business Analytics
Lofat Group
Total years of experience :10 years, 11 Months
Primary Responsibilities:F&B Cost Control :
• Actively take participate To control the Food & Beverage Cost. 2000 article for raw material, semi and finished recipe article created and managing the item master in FMC.
•Engineer the menu in terms of costing for Membership Client, Restaurant Hospitals Menu & Supply chain.
•Prepare variance analysis for food & beverage and communicating / discussing with relevant department. Also, Analyse the supply chain wastage report to indicate the item and location.
•Update and maintain recipe into the systems (FMC).
•Coordinate with Central kitchen production, restaurants, and finance to sort out issues pertaining to F&B.
•Update selling prices in POS as per the instruction from authorized persons.
•Continuously study weaknesses in controls implemented at the central kitchen, restaurants.
•Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check.
•Prepare the daily and monthly cost report department in relation to cost of sales.
•Check and ensure all menu items’ have a recipe. New trial innovative item costing & suggest sales price.
•Print and distribute menu sales analysis of the respective department on a monthly basis.
F&B Stock :
•Observed the stock movement of the warehouse, central kitchen and restaurants and contract site.
•Arrange surprise spot checks at the outlets.
•Maintain a daily record of inventory purchased, consumption and stock on hand.
•Spot check on the receiving department to ensure that the scales are correct and goods are checked. •Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
•Prepare daily staff meal cost, wastage cost report.
•Organize and do stock take and monthly closing procedures and to prepare all journals. Prepare cost board and the related journal vouchers.
•Analyse the purchase variance, qty var, usage variance.
•Record the total daily purchase by chart of aaverage price.
•Check and ensure that all inventories periodical balance stock status as on date.
•Ensure that purchasing obtain up to date and accurate prices by comparing prices against suppliers quotations with purchase price variance.
•Check and review filled requisitions and ensure that goods are not issued more than requested.
•Conduct spot check to ensure that the goods received are as per specifications, and the storerooms are not overstock especially during month end.
•Audit monthly stock and prepare reconciliation on all stockrooms. Report to F&B Actual consumption variances vs theoretical consumption by central kitchen and restaurant.
•Post actual stock results in the system and print inventory valuation report.
•Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective department based on their requisition.
F&B Systems
•Updating the material control system (FMC) with goods received notes (GRNs), stock transfers etc. and updating sales from POS-Micros system at the restaurants.
•Maintain FMC and POS systems. item master article, raw material, semi batches and finished item.
•Coordinate with group IT division and/or service provider for FMC&POS to sort out any issues.
Follow the SOP of companyandcomplyasitisstandardpolicy.Auditthestore
andprocessthedocument.
- Supervisestheday-to-dayactivitiesofmultiplenon-exemptoperations
associateswithinadefinedindividualorgroupofrestaurants, conceptsorstores.
- Assignsworktasksandactivities, preparesschedules, andensuresthatallshifts
arecovered.
- ReceivingdeliveryinvoiceanditemsverifyunderHACCPandFMClogged.
- DailyMIStoupdateasrequestedreportfromHR, Finance, ADMINandHO.
- Managingtherestaurantssmoothoperationwithqualityfoodandcustomer
service.
- Complyingbusinessrelatedlicenseupdated.(Commercial, Municipality, Health,
SignageETC)
- Futureactionandfocusplanforreviewperformanceresultinoperation
efficiency
EMBA IN HOSPITALITY MANAGEMENT.