Assistant Cost Controller at Tamarind Group

We are looking for a dynamic, results-driven Assistant Cost Controller. The incumbent will monitor the inventory in all Group outlets in accordance with Tamarind Group Policies, Procedures, and Standards laid out by Management to ensure maximum internal and external customer satisfaction.

PRIMARY DUTIES & RESPONSIBILITIES  

• Maintain complete knowledge of and comply with all departmental policies and standard operating procedures.  
• Maintain complete knowledge of correct maintenance and use of inventory and ensure they are used only as intended.  
• Adhere to scheduled work times by reporting promptly as required.  
• Attend Tamarind Group departmental meetings or any other meeting and training sessions as required. 
• Participate and advise management on best practices to improve the cost of sales and general best practices within the department  
• Cost of sales; Monitor the costs of sales on weekly basis to ensure that targets are being met by Investigate deviations (positive or negative deviations) to ascertain reasons  
• Identifies gaps in performance and puts corrective action plans in place to eliminate gaps  
• Ensure that new team members are trained and competent to perform tasks assigned to them 
• Advise/recommend to Group cost controller, and Business Systems and Controls Manager on action to be taken for improvement/ changes and monitor the implementation thereof in regards to cost of sales.  
• Analyse variances and initiate corrective action in alignment with Group cost controller and unit managers.  
• Perform any other duty as requested by the management Inventories.  
• Take daily stock takes of inventory as assigned and report excess/shortages to the relevant authority, ensuring both the Group Cost Controller and Business Systems and Controls manager are in the copy.  
• Booking of Usages for spoilage, breakages, director issues and stock variances  
• Book Tamarind Group Invoices and Return to notes as assigned  
• Participate in buffets, events, conferences and banquets controls and stock takes, including verifying opening stocks against issued quantities and closing stocks, preparing control reports, monitoring controls during these events and conference and banquets.  
• Booking platters from the main kitchen to Simba Saloon as per laid down procedure.  
• Booking of bakery and TML Production Kitchen transfers to the various kitchens  
• Sales reading to update the materials control with sales from the micros for reporting purposes  
• Ensuring that all intercompany transfers are as per laid down procedure  
• Ensure intercompany reconciliations are done on an ongoing basis.  
• Meat consumption report and Cost tracker preparation and circulation as per guidelines.  
• Take monthly inventories and routine spot checks and report excess/shortages to the relevant HODs.  
• Take bar stock take for all bars as assigned and as per laid out guidelines. 
• Perform bars, Duka and empties stock take.  
• Take monthly operating equipment stock take as signed and prepare variance reports
• Continuous review of conference and banquet recipes and A la carte recipes.  
• Establish potential food cost and any other reports as assigned by management and update the same every month.  
• Monitor and update recipes in Materials Control, Vento or Symphony where applicable and ensure the pricing are as approved by management.  
• Purchasing  
• Carry out periodic market surveys as assigned by management and analysis on raw material prices, quality and availability in the market (local and surrounding areas) and submit reports with your findings.  
• Checking daily quotation sheet prices with invoiced prices.  
• 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 Food and Beverage department and receiving department for accuracy of measurement  
• Verify the accuracy of the entries, extensions and totals of the stores clerk’s daily report and check that all food items received with or without invoice have been properly recorded thereon.  
• Ensure that adequate controls are maintained over all goods receipt from the point of storage of final delivery, Storage and issuance  
• Work with the Unit chefs on 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.  
• Ensure that all merchandise is stored is properly locked storage areas and monitor security control of keys for all such areas.  
• Furnish to the user departments with information needed in planning & production of pastry and other items to see that they are according to plan.  
• Participate in establishing standard portion sizes for all the outlets and post them in proper locations in the kitchen and monitor on a continuous basis to see that they are adhered to. 
• In cooperation with the Unit Managers and Chefs establish standard portion sizes for all the outlets and post them in proper locations in the kitchen and monitor on a continuous basis to see that they are adhered to.  
• Continuously review and furnish current portion cost information for adequately pricing for food and beverage menus.  
• Monitor cost control procedures employed in the staff cafeteria  
• Reporting, Forecasting and analysis  
• Be familiar with F&B Cost Controls standard operating procedures 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, stocking, staffing and production requirements. 
• Maintain daily records of cost, potential sales and actual costs for each outlet bar, investigate any significant variances.  
• Verify the accuracy of banquet checks as to covers charged for against covers served as reported by the chef and manager in charge that the price charged agrees with the quoted price as shown on the banquet function order that minimum guarantees are properly reflected and that beverage are consistent with banquet requisitions and billing the same. 
• Prepare the cost of employees’ meals each month as assigned.  
• Check duty meal, 100% and other discounted checks, maintain prescribed records in respect of these Checks, ensure these are properly approved, compare with the Discount report͟ from Micros and other systems.  

SKILLS/ABILITIES, EDUCATION & EXPERIENCE 

The Tamarind Group is looking for youthful, vibrant, fit, and tech savvy team players with a can-do attitude.  Individuals who are connected to our culture and will help us present to the world, the next level of hospitality.  

• Excellent reading, verbal and written English skills.  
• Capable of effectively & efficiently handling multiple tasks.  
• Excellent mathematical and analytical skills.  
• Be tech savvy and have a working knowledge of various computer software programs MS Office, receiving Software, Material Control (MC), Micros POS & Sun System.  
• Customer service oriented with a positive, energetic, and outgoing can-do attitude. 
• Well-organized and detail-oriented.  
• Have a high degree of emotional intelligence and a high level of self-confidence.  
• Be able to remain rational and calm under pressure.  
• Be able to work under variable temperature conditions (or extreme heat or cold), under variable noise levels, and outdoors/indoors.  
• Be physically fit  

EDUCATION & EXPERIENCE 

• College Diploma or Degree in Finance/Accounting related field, a CPA will be an added advantage  
• 2 years’ experience in a similar role preferably in the Hospitality industry in a 4 star or 5 Star Hotel. 
• Knowledge of Cost Control.