Cost Controller Manager
AL FAISALIAH RESORT & SPA
Total years of experience :22 years, 3 Months
**Unties and Responsibilities
1.Organization of financial administration.
2.Co-ordination with Corporate Finance.
3.The following responsibilities within the frame work of: Planning and organizing, communication, general responsibilities and administration.
4.Is aware of the daily activities and has product knowledge of all the hotel facilities
5.To ensure a smooth operation of the food and beverage department through organization and administration
6.Implements and keeps an internal control and audit system, which will ensure the efficient supervision of the food and beverage controls and costs.
7.Maintains effective employee relations.
8.Prepares and controls work schedules.
9.To facilitate human resources development and maintain effective communication within the department and with other departments in the Hotel.
10.Receives and verifies the suppliers’ invoices and monthly statements matching invoices and receiving slips against purchase orders and market listings. All goods received without an invoice are registered separately as goods received without an invoice. Prepares accounts payable vouchers.
11.Controls and registers the flow of goods in and out from the following areas: receiving, storerooms, main kitchen, F&B outlets.
12.Participates in the monthly, quarterly and year end inventories. The physical inventory reports are prepared for the following: food, beverages, mini-bar, operating supplies and S.O.E. Perpetual inventories are undertaken whenever necessary.
13.Establishes the daily and monthly food & beverage costs per outlet and the daily profit and loss statement per outlet if any are monitored.
14.Cost’s all recipes before implementing a new dish on a menu. For special events (festivals, new years party, etc) the cost controller has to establish a provisional P&L statement.
15.Establishes the sales statistics on a daily and monthly basis. Slow moving items, high cost items and low cost items are discussed with the Director of F&B.
16.Analyses outlet activity on a monthly basis, establishing the monthly profit and loss statement per outlet. The analysis should include revenue, sales costs, payroll, S.O.E., other expenses and productivity.
17.Prepares the month end closing reports for the following: food, beverage, mini bar and operating supplies. Takes care of month end adjustments and related functions in coordination with the Accounting Manager.
18.Performs any additional duties as requested by the Accounting Manager.
**General/ Miscellaneous
19.To be punctual on duty and ensure the same of your employees.
20.Be well groomed to the standards laid down. Insist on the same standard for your employees.
21.To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
22.To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
23.Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.
24.Other duties as assigned
25.Ensures all staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
26.Attend & Execute regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the HR Manager & the Training & Quality Manager.
27.He/she is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
**Special
28.Assist in Task Force Teams for new openings.
29.Carry out any other reasonable task (which may not be stated here) as requested.
**Unties and Responsibilities
1.Organization of financial administration.
2.Co-ordination with Corporate Finance.
3.The following responsibilities within the frame work of: Planning and organizing, communication, general responsibilities and administration.
4.Is aware of the daily activities and has product knowledge of all the hotel facilities
5.To ensure a smooth operation of the food and beverage department through organization and administration
6.Implements and keeps an internal control and audit system, which will ensure the efficient supervision of the food and beverage controls and costs.
7.Maintains effective employee relations.
8.Prepares and controls work schedules.
9.To facilitate human resources development and maintain effective communication within the department and with other departments in the Hotel.
10.Receives and verifies the suppliers’ invoices and monthly statements matching invoices and receiving slips against purchase orders and market listings. All goods received without an invoice are registered separately as goods received without an invoice. Prepares accounts payable vouchers.
11.Controls and registers the flow of goods in and out from the following areas: receiving, storerooms, main kitchen, F&B outlets.
12.Participates in the monthly, quarterly and year end inventories. The physical inventory reports are prepared for the following: food, beverages, mini-bar, operating supplies and S.O.E. Perpetual inventories are undertaken whenever necessary.
13.Establishes the daily and monthly food & beverage costs per outlet and the daily profit and loss statement per outlet if any are monitored.
14.Cost’s all recipes before implementing a new dish on a menu. For special events (festivals, new years party, etc) the cost controller has to establish a provisional P&L statement.
15.Establishes the sales statistics on a daily and monthly basis. Slow moving items, high cost items and low cost items are discussed with the Director of F&B.
16.Analyses outlet activity on a monthly basis, establishing the monthly profit and loss statement per outlet. The analysis should include revenue, sales costs, payroll, S.O.E., other expenses and productivity.
17.Prepares the month end closing reports for the following: food, beverage, mini bar and operating supplies. Takes care of month end adjustments and related functions in coordination with the Accounting Manager.
18.Performs any additional duties as requested by the Accounting Manager.
**General/ Miscellaneous
19.To be punctual on duty and ensure the same of your employees.
20.Be well groomed to the standards laid down. Insist on the same standard for your employees.
21.To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
22.To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
23.Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.
24.Other duties as assigned
25.Ensures all staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
26.Attend & Execute regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the HR Manager & the Training & Quality Manager.
27.He/she is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
**Special
28.Assist in Task Force Teams for new openings.
29.Carry out any other reasonable task (which may not be stated here) as requested.
**Unties and Responsibilities
1.Organization of financial administration.
2.Co-ordination with Corporate Finance.
3.The following responsibilities within the frame work of: Planning and organizing, communication, general responsibilities and administration.
4.Is aware of the daily activities and has product knowledge of all the hotel facilities
5.To ensure a smooth operation of the food and beverage department through organization and administration
6.Implements and keeps an internal control and audit system, which will ensure the efficient supervision of the food and beverage controls and costs.
7.Maintains effective employee relations.
8.Prepares and controls work schedules.
9.To facilitate human resources development and maintain effective communication within the department and with other departments in the Hotel.
10.Receives and verifies the suppliers’ invoices and monthly statements matching invoices and receiving slips against purchase orders and market listings. All goods received without an invoice are registered separately as goods received without an invoice. Prepares accounts payable vouchers.
11.Controls and registers the flow of goods in and out from the following areas: receiving, storerooms, main kitchen, F&B outlets.
12.Participates in the monthly, quarterly and year end inventories. The physical inventory reports are prepared for the following: food, beverages, mini-bar, operating supplies and S.O.E. Perpetual inventories are undertaken whenever necessary.
13.Establishes the daily and monthly food & beverage costs per outlet and the daily profit and loss statement per outlet if any are monitored.
14.Cost’s all recipes before implementing a new dish on a menu. For special events (festivals, new years party, etc) the cost controller has to establish a provisional P&L statement.
15.Establishes the sales statistics on a daily and monthly basis. Slow moving items, high cost items and low cost items are discussed with the Director of F&B.
16.Analyses outlet activity on a monthly basis, establishing the monthly profit and loss statement per outlet. The analysis should include revenue, sales costs, payroll, S.O.E., other expenses and productivity.
17.Prepares the month end closing reports for the following: food, beverage, mini bar and operating supplies. Takes care of month end adjustments and related functions in coordination with the Accounting Manager.
18.Performs any additional duties as requested by the Accounting Manager.
**General/ Miscellaneous
19.To be punctual on duty and ensure the same of your employees.
20.Be well groomed to the standards laid down. Insist on the same standard for your employees.
21.To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
22.To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs
23.Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.
24.Other duties as assigned
25.Ensures all staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
26.Attend & Execute regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the HR Manager & the Training & Quality Manager.
27.He/she is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
**Special
28.Assist in Task Force Teams for new openings.
29.Carry out any other reasonable task (which may not be stated here) as requested.
• Ensuring optimum value in terms of cost quality in respect of all
F&B purchase rate contracts
• Ensuring, on a continuing basis, The Hotel's purchase specifications
• Carrying out periodic market surveys, analysis finding and submitting reports to the hotel Controller, Chef, F&B Manager on raw material prices, quality and availability in the market (local and surrounding areas)
• Checking daily quotation sheet prices with invoiced prices
Receiving
• Verifying the accuracy of the entries, extensions and totals of the receiving clerk’s daily report and check that all food items received with or without invoice have been properly recorded thereon
• Spot check merchandise received daily to determine that it confirms to specifications as to weight, trim and count that it has been properly invoiced. Review any discrepancies with the receiving clerk to ascertain the situation
• Spot check the weighing machines in the receiving department for accuracy of measurement
• Ensure that adequate controls are maintained over all goods receipt from the point of storage of final delivery
Storage and issuance:
• Ensure that all merchandise is stored is properly locked storage areas and monitor security control of keys for all such areas
• Maintain a daily and cumulative monthly record of food and beverage requisitions and of direct purchases issued to the producing department requisition
• Menu planning, production control, portion control and pricing
• Participate in the formulation and enforcement of sound control procedures for banquet Beverage bars including issues, returns and re issue practices
• Participate in planning daily salvage, control and usage of usable left over food items including Banquets
• Furnish to the chef, information needed in planning daily production of pastry and other items to see that they are according to plan
• In co operation with the Food and Beverage Manager and Chef establish standard portion sizes for all the outlets, post them in proper locations in kitchen and monitor on a continuous basis to see that they are adhered to
• Run periodic tests on butchery
• Establish potential food cost for each outlet and update the same every month
• Continuously review and furnish current portion cost information to the F&B Manager and Chef, so that they can adequately price Banquet, restaurants, Room service and other menus.
• Take monthly inventories of F&B assisted by another member of the controller staff, report excess/shortages
• Maintain a perpetual inventory of the beverage store room
Reporting
• Maintain complete familiarity with the requirement as of the F&B Cost Controls and carry out the responsibilities therein designated.
• Maintain sales history through menu abstracts and prepare daily, weekly and monthly cover forecasts to assist in the planning of purchasing, staffing and production requirements
• Maintain daily records of cost, potential sales and actual for each outlet bar, investigate any significant variances.
• Cost requisitions and direct issues on a daily basis to produce a Daily Food Cost Report.
• Calculate the cost of employees’ meals each month.
• Deep accounting knowledge .• knowledge of pricing.
• In-depth knowledge of modern and complex principles and practices of hotel accounting and operations
• Knowledge how to develop and standard recipes, material cost, pricing, optimum portions
• Skills in developing standards and specifications, knowledge of raw materials and quality available
• Knowledge of waste reducing methods (yields, ordering quantities and storage conditions)
• Knowledge of markets and market conditions
• Ability to systematize
• Ability to analyse and pro-active in approach
• Ability in planning & forecasting
• Communication skills
• Teamwork (demonstrates teamwork and team building skills in producing results and meeting organizational objectives)
• Cross cultural sensitivity
• Adaptability / flexibility
• Sense of responsibility
Supporting Strategic Planning and Decision Making
- Analyzes financial data and market trends.
- Assists in analyzing information, forecasts sales against expenses and creates annual budget plans.
- Compiles information, analyzes and monitors actual sales against projected sales.
- Assists in developing means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning.
- Protects and strengthens our competitive advantage by advocating and supporting sound business and financial decision making.
- Implements a system of appropriate controls to manage business risks.
Leading Accounting Teams
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Communicates the goals and the owner priorities to subordinates in a clear and precise manner.
- Provides excellent leadership by assigning team members and other departments managers' clear accountability backed by appropriate authority.
- Holds staff accountable for successful performance.
Developing and Maintaining Finance and Accounting Goals
- Supports property strategy from a finance and accounting perspective
- Submits reports in a timely manner, ensuring delivery deadlines.
- Ensures Profits and Losses are documented accurately.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Ensures appropriate corrections are made to audit results if necessary.
- Reviews audit issues to ensure accuracy.
Managing Projects and Policies
- Generates and providing accurate and timely results in the form of reports, presentations, etc.
- Ensures compliance with standard and local operating procedures (SOPs and LSOPs).
- Oversees internal, external and regulatory audit processes.
- Ensures compliance with Standard Operating Procedures (SOPs).
- Ensures that the P&L is accurate (e.g., costs are properly matched to revenue, costs are recorded in the proper accounts).
Anticipating and Delivering on the Needs of Key Stakeholders
- Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).
- Understands the owners' perspective.
- Anticipates and addresses owner needs and involves ownership in key decisions.
- Leverages strong functional leadership and communication skills to influence the executive team, the property's strategies and to lead own team.
- Advises the GM and executive committee on existing and evolving operating/financial issues.
- Facilitates critique meetings to review information with management team.
- Attends owners meetings in order to provide context and explanation for financial results.
- Attends meetings and communicates with the owners, understanding the priorities and strategic focus.
- Demonstrates a commitment to meeting the needs of all key stakeholders.
- Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behavior
I'll work with all Heads of Departments to effectively control all products that enter and exit the hotel. Specifically, you will be responsible for performing the following tasks to the highest standards:
•Review the daily intake of products into the hotel and ensure accurate pricing and quantity of goods received
•Control the stores by ensuring accuracy of inventory and stock control and the pricing of good received
•Alert Director of Financial of slow moving goods and goods nearing expiry dates to reduce waste and alter product purchasing to accommodate
•Manage cost reporting on a weekly basis
•Attend finance meetings, as required
•Maintain good communication and working relationships with all hotel areas
•Act in accordance with fire, health and safety regulations and follow the correct procedures when required
•Cost’s all recipes before implementing a new dish on a menu. For special events (festivals, new years party, etc) the cost controller has to establish a provisional P&L statement
•Participates in the monthly, quarterly and year end inventories. The physical inventory reports are prepared for the following: food, beverages, mini-bar, operating supplies and S.O.E. Perpetual inventories are undertaken whenever necessary.
I 'll be responsible for the effective control of goods and products in and out of the hotel. Specifically, a Cost Controller will perform the following tasks to the highest standards:-
• Review the daily intake of products into the hotel and ensure accurate pricing and quantity of goods received
• Control the stores and ensure accurate inventory
• Alert Heads of Department on slow moving goods and goods nearing expiry dates Ensure wastage is limited and product ordering is altered accordingly
• Manage cost reporting on a weekly basis
• Check all incoming goods ordered by the hotel that was meant for storage
• Ensure goods are accompanied by proper documentation
• Maintain a minimum level of goods in the store by promptly processing additional order through daily market list when quantity reached the established stock par
What are we looking for?
• Previous experience in a high volume cost control function within a hotel environment
• Computer literate, with good MS Excel skills
• Strong organizational skills
• Ability to develop strong working relationships with internal and external customers
Responsible for all financial operations of the company (bank accounts - salary - Accounts suppliers - control costs - Develop financial center - etc.)
1- Review For all Reports to Cost Controller and
Receiving and Purchasing and stores to evaluate
2 - Correct The Mistake for this reports
3 - Work Attitude Survey for saving cost
4 - Review expire data for all items in store
and Rating this items Slow moving or dead
moveing items
5- Review Recipe for chef and change for the bast
6 - Performance sampling for employ in store &
receiving
7- Review for price items in receving and work
comparason for it
8- Review to work in receiving area and evaluation
its
9 - control for high quality for all items
received
10 - And Anther Work
1.Ensure that all cost books are outlined in cost control manual, computer cost control print outs and
necessary files are maintained and kept in a safe place.
2.Ensures that the daily random samples of receiving reports and market lists are carried out, together
with the investigation of quantity and price differences. Reports unresolved discrepancies to the
Financial Controller.
3.Updates and distributes purchase price comparisons and sales statistics as required.
4.Supervises and distributes daily cost and monthly sales potential reports as requested by management and as outlined in the cost control manual.
5.Updates and maintains production standard worksheets.
6.Provides timely month- end accounting information.
7.Supervises and assists in inventory taking.
8.Performs monthly cash purchase test and market surveys.
9.Ensure that market surveys are completed in coordination with the executive chef and purchasing.
10.Performs butcher tests, portion control tests, buffet costing, and pastry production control regularly.
11.Performs menus costing and recipes costing when required.
12.Identifies and organizes adequate storage for all perpetual inventory items.
13.Review bar stock in coordination with F&B Department.
14. Provide and distribute monthly slow moving items report.
15.Protects inventories from waste, spoilage and theft.
16.Performs related duties and special projects as assigned
1.Maintains cost records as outlined in the Cost Control Manual.
2.Carries out daily receiving reports and market lists, investigates quantity and price differences and reports unresolved discrepancies to the Cost Controller or Purchasing Manager.
3.Updates and distributes purchase price comparisons and sales statistics as required.
4.Completes and distributes daily cost and monthly sales potential reports as requested by Management and as outlined in the Cost Control Manual.
5.Updates and maintains production standard worksheets.
6.Assists with inventory taking for food and beverage, general supplies and operating equipment.
7. Prepare the Analysis of managers offices, stores requisition and stewards sales and charge the over
limit to employee city ledger in the same month.
8. Supervises inventory clerk and receiving agent, verify posting by receiving agent and storemen.
9. Performs related duties and special projects as assigned.
10.inventory for EOS in hotels & Stors
1. Ensures that all goods received are supported by authorized documents.
2. Verifies that materials received are in accordance with quantity, quality and price as per approved
orders.
3. Stamps all invoices / delivery notes with the receiving stamp and completes and obtains necessary
signature for goods at their destination.
4.Notifies storeroom or concerned departments of accepted materials to ensure their prompt removal
from the receiving area.
5.Completes all other receiving documentation as required by the Cost Control Manual.
6.Performs other duties as assigned.