Operational Cost Controller
Saudi Airlines Catering Company
Total years of experience :16 years, 2 Months
Analysis of results
1. Collaborate with the regional finance to ensure that their month, year-end closing are properly executed
2. Ensure that the transactions reflected in their closing are valid and relevant to respective period closed
3. Performs monthly reporting under the standard format and within the deadlines. Report activities monthly, quarterly including year-end and outlook to be kept updated.
4. Make the necessary inquiry to explain the variances between the Budget and actual figures.
5. Elaborate the year-end report on full financial year and further prospective (for the future) according to the objectives and strategy of the Management.
6. Monitor and control information communicated by the financial advisor during the month and at the month end in order to forecast the results of the corresponding months.
7. Conduct simulations, forecasts and studies related to corporate consolidated result to meet the expected information/data of all concerned managers which are relevant to their financial and operating decisions
8. In conjunction with managers, develop and implement any new document/Form/tool that may facilitate and further improve the process of reporting.
Audit
1. Review the flow of information and the accuracy of data by conducting transaction samples
2. Analyze the facts, diagnose the cause of malfunctions propose improvements, and action plan to the Management.
Designation: Group Cost Controller, Management Office
1. Consolidation of Management Report Reports of all the properties and reporting to the Management. Analyze the reports and explain to the Management Meeting.
2. Ensuring the Cost Working of Cost controllers and confirm the accuracy of their cost workings.
3. Conducting Menu Engineering and analysis.
4. Reviewing the Outlet wise Menu Item recipe costing for Food, Beverage & tobacco of the hotels in coordination with the cost controllers.
5. Reviewing the menu cost data base of cost controllers once in every three months (whenever they have updated the same) and ensures that costing is in line with the current market rates of Food, beverage & tobacco.
6. Ensuring the menu costing records of cost controllers with the concerned workings and ensuring the accuracy of the reports.
7. Coordinating all the Cost and related works in the hotel and report to the concerned persons.
8. Supervising the work of cost controllers.
9. Outlet rate comparison of the hotels and suggest for improvement.
10. Revenue Analysis and making comparative studies and communicating reviews to the Management.
11. Coordinating all the activities of Operations and accounts relating to cost control.
12. Visiting the respective hotels at least in weekly basis or once in 10 days.
13. Giving guidelines to cost controllers in order to perform their activities in a precise manner.
14. Prepare all the report or information of cost related aspects as and when asked upon by the Management and Audit department.
15. Ensure that the Hotel operation follows a proper Beverage Inventory system.
16. Setting a weekly Inventory schedule for the hotels and confirming its follow up with the cost controllers.
17. Ensure that the hotel follows the Management IOMs and procedures in its F&B Operations.
18. Handling all sorts of Cost control related queries and give explanation to Audit Queries.
19. Having experience in initial setup of Pre-Opening Hotel as well as Hotel take over.
As F&B Cost Controller: -
1. Monitoring the overall cost both daily as well as monthly basis of the Outlets.
2. Controlling the outlet’s Purchases & Issues.
3. Making Purchase Negotiations.
4. Inventory Management and Material Control.
5. Monitoring the Loss (Wastage) in Production and recommend various ways to control the Loss.
6. Menu wise costing and analysis.
7. Evaluating the overall Stock Value of the Month and Monitor the Gross and Net consumption of the outlet (F&B, General, Engineering, Housekeeping).
8. Preparation of Food & Beverage potential Report.
9. Evaluating the overall performance of the Outlet both Revenue wise and Cost wise.
10. Outlet spot check and audit.
11. Banquet covers analysis and review.
12.Buffet Control & Banquet control.
13. Micros & FMC interface.
14. Recipe costing.
15. Market Survey.
16. Framing suitable Policies & procedures for the Hotel and its revision.
17. Micros-FMC-Sun system interface.
As F&B Cost Controller: -
1. Monitoring the overall cost both daily as well as monthly basis of the Outlets.
2. Controlling the Day -to-day operations of the Outlets.
3. Checking the Cash Reports and complete the day end process.
4. Controlling the outlet’s Purchases & Issues.
5. Making Purchase Negotiations.
6. Inventory Management and Material Control.
7. Monitoring the Loss (Wastage) in Production and recommend various ways to control the Loss
8. Menu wise costing and analysis
9. Evaluating the overall Stock Value of the Month and Monitor the Gross and Net consumption of the outlet.
10.Evaluating the over all performance of the Outlet both Revenue wise and Cost wise.
11.Calculating the monthly Inventory variance and report to the Management.
12.Preparation of Cost and Consumption Reports of the month.
13.Preparation of various reports for MIS.
14.Make Comparisons about the past data with the present and analysis the performance and monitor the variance.
15.Coordinating the Operations with the Finance department.
16.Analyzing the maximum & minimum reorder level
17.Stock in hand &Turnover statements
18.Stock verification of cellar, bar & stores / spot check
19.Control of spoilages and waste.
20.Analyzing budgetary performance, control & profitability.
21.Generating all F & B related reports daily, weekly, monthly & annual basis.
22.Design, implement and monitor a strict system of F & B cost control
23.Determine selling prices of F & B and to revise them periodically.
24.Responsible for Inventory Control, Invoice Control, Daily requisitioning & reconciliation of cost.
As an Asst. Internal Auditor: -
1.Spot Checking outlet operations.
2.Purchase Reconciliation.
3.Monthly Cash and Stock Audit (Operational Audit).
4.Preparation of the Audit Report and other report for the MIS.
5.Night Auditing in the Restaurants & Leisure Division.
6.Reconciliation of System with Manual Report.
7.Making sure that all outlets are working as per the guidelines of the Company as well as the government.
Designation: Accounts Associate, Finance Department
Responsibilities
Entering purchases in SAP ERP solutions.
Preparation of monthly Stock Reconciliation.
Updating Purchase and Sales Register.
Updation of Modvat File, Service Tax File.
Electronic filing of Tax Returns.
Designation: Accounts Trainee
Responsibilities
Vouching of Invoices.
Preparation of Trial Balance and Final Accounts.
Physical Stock Verification (For Stock Audit Purpose).
Preparation of Bank Reconciliation Statement.