Cost Controller
SSP Emirates LLC
Total des années d'expérience :16 years, 1 Mois
Managing 14 outlets in Abu Dhabi Airport, 13 different brands, Plus guiding and supporting SSP Dubai Airport unit running 5 outlets with 4 different brands.
Brands (Burger King, Food Village, Shawarmanji, Yum cha, CNN Café, Camden Foods, Montreux Jazz Cafe, O’Leary’s Bar, Ritazza, Brioche Doree, Flavours, Caviar House, Yo Sushi, Butlers Chocolate)
Working directly with GM, Assist. GM, Operation Manager, and Accounts Manager.
Monthly reporting to Country Manager, regional HO in Cyprus, and to SSP HO in UK.
Experienced KPMG for external auditing and Deloitte for internal auditing.
Main Responsibilities:
- Submit all HO monthly and periodic reports on time.
- Monthly/Periodic Intl. brands reports, Sales, Categories, Menu engineering, and COS.
- F&B cost analysis with reasons and corrective action plan (if needed).
- New initiatives/plans tracking and assessment.
- Menu engineering analysis consolidated and unit wise.
- Inventory variance analysis and action plan.
- ACT VS Theo analysis and gap %.
- Monthly inventory turnover report consolidated and item wise.
- Budgeting with supporting analysis.
- ABC analysis for purchases and top 10 to discuss with Purchasing Dep.
- Traceability reports (ISO requirements).
- Monthly initiatives presentations to country manager.
- Spot check POS location, Kitchen production, recipe yield, and portion control.
•Prepare and lead monthly and/or biweekly stocktaking.
•Spot checks purchasing, receiving, storing, issuing functions and inventories.
•Ensures that menu cost is reviewed at regular intervals.
•Checks quality and expiration dates of goods received.
•Surprise frequent spot checks on outlet P.O.S and preparation counters.
•Ensure that stocks are held within the company objective.
•Prepares recipe cost with Executive Chef.
•Prepares biweekly and monthly cost reports by outlet.
•Provide sales and cost analysis of menu items by outlet on a monthly basis.
•Investigates irregularities and excessive costs.
•Balance purchases with the accounting records at the end of each month.
•Finalizes Cost Report/outlet, and makes recommendations on cost reduction where needed.
•Highlights slow moving stock items.
•Maintains wastage/breakage statistics, and briefs staff on comparable cost savings.
•Lead the implementation of FMC system in the new outlets.
•Train and support managers and staff on FMC system.
•Ensure that there is a proper filing for the inventory documents and all cost reports.
•Prepare cost comparisons and studies per outlets and consolidated.
•Study all new suppliers’ proposals and highlights company benefits and loses.
•Prepares price comparisons between suppliers.
•Prepare 80-20 analysis based on most selling, most consumption, most revenue making, and most profit margin making items, per outlet and consolidated on monthly basis.
•Discuss with restaurants’ GMs the recommended monthly sales mix to achieve sales targets and maintain a competitive cost of sale.
•Prepare new menus costing, menu additions costing, offers and promotions costing, and gives recommendations when needed.
•Regularly Discuss with restaurants’ GMs the proactive idea of the table cost of sale to maintain a competitive month end cost of sale.
•Responsible for Pre-installation activities, installation initiation meeting, software installation.
•Leads the whole process of the Application starting with Installation, Configuration, running the system in the right mode, Training, and ending with the Live Support Cycle.
•Solve all issues that customer may face in the system throughout the process
•Provide customers with technical support.
•Responsible for enhancing the Technical & Operational knowledge of the junior level employees.
•Provide customer with business updates & recommendation.
•Assure customer satisfaction at all stages.
•Training and support junior level team members.