Food & Beverage Cost Controller at Emerge Egress Consulting

Core Duties and Responsibilities

• Assist in monitoring and analyzing cost control accounts and preparing reports for senior management.
• Review daily cost reports and investigate discrepancies or variances.
• Collaborate with department heads to understand and control costs within their respective areas.
• Assist in conducting regular inventory audits and reconciliations.
• Maintain accurate records of inventory levels and transactions.
• Monitor purchasing activities and ensure adherence to purchasing policies and procedures.
• Assist in preparing forecasts and budgets related to costs and expenses.
• Provide support during internal and external audits.
• Assist in developing and implementing cost-saving initiatives and procedures.
• Establish and administer sound food and beverage cost control systems and procedures consistent with high standards of quality and service
• Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price
• Provide costing, control, administration support in regard to food and beverage cost to F&B Department, supervise inventory control.
• Form analysis and prepare reports to keep all levels of management informed of day-to-day food and beverage costs, problems and opportunities and to provide necessary information for accounting entries.
• Prepare daily flash report of food costs and verify daily outlet void control sheets.
• Prepare P&L statement of major banqueting events and prepare banquet revenue breakdown summaries
• Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales’
• Establish and maintain local policies as they relate to the receipt issuance and general controls of all hotel inventories, consumables, and various supplies.
• Establish and maintain a database for all kind of hotel inventory stocks including up-to-date pricing.
• Ensure proper storage and issuance of all hotel items, especially food and beverage ones.
• Establish and maintain a cost allocation transfer system for various hotel supplies to the various departments.
• Prepare and all operational costs on a monthly basis and recommend alternatives to improve costs.
• Verify, extend and tabulate inventories and prepare monthly inventory adjustments journal entry.
• Maintain a close working relationship with the in-charge personnel and make them aware of any potential problems or opportunities to improve the controls in their areas.
• Stay updated on industry trends and best practices in cost control and financial management.

Job Specifications and Qualifications

• Bachelors Degree in Accounting, procurement or CPA Intermediate
• 3 years experience in a similar role, preferably in a hotel environment.
• Sound knowledge in accounting software
• Ms Excel Proficiency

Key Competencies

• Outstanding communication skills
• Customer-oriented approach
• Strong analytical skills and attention to detail.
• Strong Collaboration Skills
• Knowledge of Food Safety.
• Knowledge of cost control principles and practices.
• Adaptability and Flexibility skills