Cost Controller at Tribeka

Job Objective: Plan hotel cost and assets. Responsible in assisting management with building an annual operating budget for the company; managing purchasing and labor practices in order to keep costs within budget while maintaining the company’s production schedule.

Key Responsibilities.

• To control the Food & Beverage Cost together with chef engineer menu in terms of costing.
• Prepare variance analysis for food & beverage and communicating / discussing with ‎relevant parties.‎
• Update and maintain receipts into the systems.
• Update selling prices in POS as per the instruction from authorized persons.‎
• Continuously study weaknesses in controls implemented at the restaurant and ‎suggest for improvements.
• Check the daily Food & Beverage revenues report submitted by the income audit for ‎accuracy.
• Prepare the daily and monthly cost report department in relation to cost of sales.
• Participate for stock take at the Hotel.
• Maintain a daily record of inventory purchased and ensure ‎it balances with accounts payable.
• Ensure proper receiving procedures and that the scales are correct and ‎goods are checked for quality.
• 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 report.‎
• Organize and do stock take and monthly stock taking.
• Check invoices against receiving record and compare them with purchase order and ‎purchase request, and to ensure that all invoices are stamped and signed by the ‎authorized person.
• Record the total daily purchase by chart of accounts and accumulate for month end ‎balancing with account payable.
• Check and ensure that all inventories purchased are in balance with account payable ‎on a bi-monthly basis.
• Ensure that purchasing obtain up – to – date and accurate prices by comparing ‎prices against suppliers quotations.‎
• Check and review filled requisitions and ensure that goods issued are not more than ‎requested.‎
• Conduct spot check to ensure that the goods received are as per specifications and ‎the deliveries of goods by suppliers are consistent with the receiving schedule and ‎the storerooms are not overstocked especially during month – end.‎
• Audit monthly stock and prepare reconciliation on all rooms. ‎
• 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 ‎requisitions.
• Organize the bi-yearly stock –take on all operating equipment of the restaurant and ‎prepare detail loss and breakage quantities and amount.‎
• Updating the material control system with goods received notes ‎‎(GRNs), stock transfers etc. and updating sales from POS system at the ‎restaurants.‎
• Maintain Material Control System.‎
• Coordinate with group IT division and/or service provider for systems maintenance.
• Guides and directs storekeeper on order schedules, shopping lists and deadlines.
• You will promote team work, team spirit, and friendliness among your fellow work mate and colleagues.
• Ensure that established controls and procedures in respect of the controller’s areas of responsibility are complied with at all times.
• Provide management with timely reviews of operating financial status; researches inventory and cost of food variances and prepares monthly internal cost of product analysis reports using sales and inventory reports from various systems.
• To ensure that there are at all times proper procedures and controls for purchasing, receiving stores and requisitioning.
• Maintain proper and complete records of the Hotel to ensure that the accounts, records and transactions of the Hotel are accurate and correct at all times.
• Any other task assigned.

Minimum Qualifications

• Diploma in Management/Administration is an added advantage.
• Computer literate with knowledge of accounting packages such as Quick books/Sage.
• Must have worked in a similar position in the hospitality institution.
• Must have sound knowledge of material control, MS word, MS office Excel.
• Strong interpersonal, communication and presentation skills.
• Able to work under pressure