Cost Accountant
The Curve Hotel
Total years of experience :22 years, 7 Months
Accounting Summary Daily operation
AR Section: Opera Checking Daily basis Credit Card Payment, Transfer Front office data, AR maintains Guest invoice, Trail balance, Gust ledger, AR ledger, Deposit Ledger data must be Tally Opera Vs Sun. AR Aging report checking .Overdue amount collection take action. Extr…
AP Section Sun System Checking: MC Data, Supplier invoice and Out let MC transfer accuracy, Guest Paid out data, Supplier Aging report, Petty cash posting and all supplier payment check & supporting document verification. Prepaid and Accrual posting verification, other monthly payment check verification as per dead line date. Extr…
Income auditor Reports: Daily revenue report verification and guest Out let F&B check properly posted and void bill. Daily room rate checking in opera and Post Master payment. AR Ledger Payment and Credit Card Payment, refund Credit card verification Ext…..
Casher Section : Verification daily Cashier report, Petty cash Vouch with COA code. House fund front office and reimbursement details. Cash deposit details and PDC check and Guest Payment Check, Cashier opera Truncation code Jv verification Extr…..
MC FMC: All option and thoroughly knowledge As a Cost Accountant.
SUMMARY:
To plan and supervise the daily operation of the cost control office, food and beverage stores, receiving, and purchasing departments, through guiding and supervising concerned personnel in the execution of their assigned tasks and duties.
To provide the management with accurate figures of the hotel’s food and beverage costs. Overall responsible for the Food & Beverage cost control operation in the hotel.
To conduct training and cross-training of assigned personnel, so that all personnel is familiar with the duties of at least one position except his/her own
RESPONSIBLITIES OPERATIONAL:
To ensure that Hotel Standard Operating Procedures are followed in the above mentioned dept.
Prepare the costing for recipes and menus provided by the Executive Chef and suggests the selling price.
Perform spot check stores, F&B outlet and monitoring beverage sales reconciliation report.
Prepare daily flash report of F&B costs, attend major banquet events with open bar and P&L statement of major banqueting events, Prepare banquet revenue breakdown summary.
Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
Analyze and prepare entertainment, complimentary, employee relation & employee meals cost at month end, prepare inventory variation report.
Advice all concerned, raise alarms when expenses and costs are high and are not in line with revenues generated, prepare Cost Controllers report.
MONTH END ACCOUNT REPORT:
Accounting Transaction Jv posting has done accurately Sun Trail Balance Generating by Vision.
Hotel Department Allocation calculation and Jv Posting department wise.
Hotel Finance Package INCOME STATEMENT Generating By Vision
Hotel Department wise P&L and Balance Sheet Generating by Vision
Key performance Indicators Over all MTD-YTD & Comments
Month end Balance Reconciliation
Food & Beverage Revenue Reconciliation, Revenue Breakdown, Cost Reconciliation, Inventory Turnover Report.
Accounting Summary Daily operation:
AR Section: Opera Checking Daily basis Credit Card Payment, Transfer Front office data, AR maintains Guest invoice, Trail balance, Gust ledger, AR ledger, Deposit Ledger data must be Tally Opera Vs Sun. AR Aging report checking .Overdue amount collection take action. Extr…
AP Section Sun System Checking: MC Data, Supplier invoice and Out let MC transfer accuracy, Guest Paid out data, Supplier Aging report, Petty cash posting and all supplier payment check & supporting document verification. Prepaid and Accrual posting verification, other monthly payment check verification as per dead line date. Extr…
Income auditor Reports: Daily revenue report verification and guest Out let F&B check properly posted and void bill. Daily room rate checking in opera and Post Master payment. AR Ledger Payment and Credit Card Payment, refund Credit card verification Ext…..
Casher Section : Verification daily Cashier report, Petty cash Vouch with COA code. House fund front office and reimbursement details. Cash deposit details and PDC check and Guest Payment Check, Cashier opera Truncation code Jv verification Extr…..
MC FMC: All option and thoroughly knowledge As a Cost Accountant.
SUMMARY:
To plan and supervise the daily operation of the cost control office, food and beverage stores, receiving, and purchasing departments, through guiding and supervising concerned personnel in the execution of their assigned tasks and duties.
To provide the management with accurate figures of the hotel’s food and beverage costs. Overall responsible for the Food & Beverage cost control operation in the hotel.
To conduct training and cross-training of assigned personnel, so that all personnel is familiar with the duties of at least one position except his/her own
RESPONSIBLITIES OPERATIONAL:
To ensure that Hotel Standard Operating Procedures are followed in the above mentioned dept.
Prepare the costing for recipes and menus provided by the Executive Chef and suggests the selling price.
Perform spot check stores, F&B outlet and monitoring beverage sales reconciliation report.
Prepare daily flash report of F&B costs, attend major banquet events with open bar and P&L statement of major banqueting events, Prepare banquet revenue breakdown summary.
Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
Analyze and prepare entertainment, complimentary, employee relation & employee meals cost at month end, prepare inventory variation report.
Advice all concerned, raise alarms when expenses and costs are high and are not in line with revenues generated, prepare Cost Controllers report.
MONTH END ACCOUNT REPORT:
Accounting Transaction Jv posting has done accurately Sun Trail Balance Generating by Vision.
Hotel Department Allocation calculation and Jv Posting department wise.
Hotel Finance Package INCOME STATEMENT Generating By Vision
Hotel Department wise P&L and Balance Sheet Generating by Vision
Key performance Indicators Over all MTD-YTD & Comments
Month end Balance Reconciliation
Food & Beverage Revenue Reconciliation, Revenue Breakdown, Cost Reconciliation, Inventory Turnover Report.
Responsibilities: Operational:
To ensure that Hotel Standard Operating Procedures are followed in the above mentioned dept.
To monitor the daily operation of the food and beverage stores, purchasing, and receiving departments, and ensure that reports are submitted on time.
Prepare the costing for recipes and menus provided by the Executive Chef and suggests the selling price.
Perform spot check stores, F&B outlet and monitoring beverage sales reconciliation report.
Prepare daily flash report of F&B costs, attend major banquet events with open bar and P&L statement of major banqueting events, Prepare banquet revenue breakdown summary.
Verify daily outlet void control sheets, complimentary & officer Check, guest amenity cost.
Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
Attend outlet theme nights to ensure beverage consumption is properly recorded, and no misuse has occurred.
Verify and approve outlet food & beverage requisitions and forward them to stores.
Scrutinize requisitions for special events, review and prepare outlet buffet costing periodically
Investigate major mini bar rebates and brief the financial controller, Post and file inter bar transfers, transfer POS revenue data and run the potential usage report.
Control stewarding chemical & laundry chemical issues and prepare monthly summary for the same, small operating equipment, operating equipment respective departments.
Prepare costing of invoices of imported items, Verify and record beverages received as free of cost, review and verify spoilage, Prepare general store issue reports on weekly basis.
Perform market surveys once in 6 months, necessary amendments should be made to the standard list suppliers for food & beverage, in liaison with the Executive Chef, Materials Manager and Financial Controller.
Analyze and prepare entertainment, complimentary, employee relation & employee meals cost at month end, prepare inventory variation report.
Advice all concerned, raise alarms when expenses and costs are high and are not in line with revenues generated, prepare Cost Controllers report.
Reporting to: Cluster Director of Finance
Summary:
To plan and supervise the daily operation of the cost control office, food and beverage stores, receiving, and purchasing departments, through guiding and supervising concerned personnel in the execution of their assigned tasks and duties.
To provide the management with accurate figures of the hotel’s food and beverage costs. Overall responsible for the Food & Beverage cost control operation in the hotel.
To prevent and detect accidental errors and / or fraud related to the receiving, issuing, and sales of items in the hotel’s F&B operation.
To conduct training and cross-training of assigned personnel, so that all personnel is familiar with the duties of at least one position except his/her own
Month End Report Details
Food & Beverage Revenue Reconciliation, Revenue Breakdown, Cost Reconciliation, Inventory Turnover Report. Recap of Stewarding chemical, laundry chemical cost.
Outlet wise Profit & Loss Account, Revenue, Cost, and Payroll & Related Expenses Comparison.
Outlet wise Average Check, Number of Covers Comparison. Food & Beverage Cost Report.
Food & Beverage Slow Moving Report, Outlet wise Food & Beverage Inventory Details.
Prepare month-end reports as requested by FC, The reports shall be presented according to standard format.
Cost Controller
Position: Cost Controller
Department: Financial Department
Reporting to: Cluster Director of Finance
Summary:
To plan and supervise the daily operation of the cost control office, food and beverage stores, receiving, and purchasing departments, through guiding and supervising concerned personnel in the execution of their assigned tasks and duties.
To provide the management with accurate figures of the hotel’s food and beverage costs. Overall responsible for the Food & Beverage cost control operation in the hotel.
To prevent and detect accidental errors and / or fraud related to the receiving, issuing, and sales of items in the hotel’s F&B operation.
To conduct training and cross-training of assigned personnel, so that all personnel is familiar with the duties of at least one position except his/her own
Accounting Summary Daily operation:
AR Section: Opera Checking Daily basis Credit Card Payment, Transfer Front office data, AR maintains Guest invoice, Trail balance, Gust ledger, AR ledger, Deposit Ledger data must be Tally Opera Vs Sun. AR Aging report checking .Overdue amount collection take action. Extr…
AP Section Sun System Checking: MC Data, Supplier invoice and Out let MC transfer accuracy, Guest Paid out data, Supplier Aging report, Petty cash posting and all supplier payment check & supporting document verification. Prepaid and Accrual posting verification, other monthly payment check verification as per dead line date. Extr…
Income auditor Reports: Daily revenue report verification and guest Out let F&B check properly posted and void bill. Daily room rate checking in opera and Post Master payment. AR Ledger Payment and Credit Card Payment, refund Credit card verification Ext…..
Casher Section : Verification daily Cashier report, Petty cash Vouch with COA code. House fund front office and reimbursement details. Cash deposit details and PDC check and Guest Payment Check, Cashier opera Truncation code Jv verification Extr…..
SUMMARY:
To plan and supervise the daily operation of the cost control office, food and beverage stores, receiving, and purchasing departments, through guiding and supervising concerned personnel in the execution of their assigned tasks and duties.
To provide the management with accurate figures of the hotel’s food and beverage costs. Overall responsible for the Food & Beverage cost control operation in the hotel.
To conduct training and cross-training of assigned personnel, so that all personnel is familiar with the duties of at least one position except his/her own
RESPONSIBLITIES OPERATIONAL:
To ensure that Hotel Standard Operating Procedures are followed in the above mentioned dept.
Prepare the costing for recipes and menus provided by the Executive Chef and suggests the selling price.
Perform spot check stores, F&B outlet and monitoring beverage sales reconciliation report.
Prepare daily flash report of F&B costs, attend major banquet events with open bar and P&L statement of major banqueting events, Prepare banquet revenue breakdown summary.
Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
Analyze and prepare entertainment, complimentary, employee relation & employee meals cost at month end, prepare inventory variation report.
Advice all concerned, raise alarms when expenses and costs are high and are not in line with revenues generated, prepare Cost Controllers report.
RESPONSIBLITIES OPERATIONAL:
To ensure that Hotel Standard Operating Procedures are followed in the above mentioned dept.
Prepare the costing for recipes and menus provided by the Executive Chef and suggests the selling price.
Perform spot check stores, F&B outlet and monitoring beverage sales reconciliation report.
Prepare daily flash report of F&B costs, attend major banquet events with open bar and P&L statement of major banqueting events, Prepare banquet revenue breakdown summary.
Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
Analyze and prepare entertainment, complimentary, employee relation & employee meals cost at month end, prepare inventory variation report.
Advice all concerned, raise alarms when expenses and costs are high and are not in line with revenues generated, prepare Cost Controllers report.
• B.A. Business Administration 1993-96(Kuvempu University) Sir M First Grade College, Bhadravti 577301 India. • Diploma In Advance Accountancy ( Open University) Management Studies Promotion Institute • Reliance Data system MS Office computer Management • Computer Hardware Networking • Customer Care Course By Ms. Vera Lee, Scotland • Training in Advanced Food Hygiene HACCP based food safety system Level 3, ISO 22000 (FSSI)