Cost Controller Associate

Responsible for the management of reducing company expenses while maximizing revenues in F&B Department by establishing procedures and processes to determine variance of actual costs against budgeted costs, estimate costs on foods & beverages and determine prices; maintain a system of checking and monitoring to prevent loss due to spoilage and theft

• Estimate the costs of foods and beverages and determine the cost and selling price.
• Periodically review the menu in terms of costing and profitability and prepare the variance analysis for presentation to the Executive Chef and Restaurant Manager
• Ensure that selling price is updated in the Symphony System after approval is obtained from the authorities (Executive Chef / Restaurant Manager / GM)
• Establish a system of control of menus and beverages to maximize profit.
• Check the F&B daily revenue report submitted by the income auditor for accuracy and prepare analysis report and recommendation.
• Prepare the daily and monthly cost report department in relation to cost of sales.
• Schedule surprise spot checks at the outlets to ensure that protocol is followed.
• Negotiate the purchase of supplies to ensure that best price is obtained without compromising the quality.
• Ensure that the purchasing department obtains up – to – date and accurate prices by comparing prices against the suppliers’ quotations.
• Ensure that purchase is made according to approved request.
• Check invoices against receiving record and compare with purchase order and purchase request; ensure that all invoices are stamped and signed by the authorized person.
• Organize the movements of stocks and ensure that old stocks are used first.

• Check and ensure that no supplies is taken out from the store without requisition or approval of the respective Department Head.
• Maintain par stock level and ensure that there are ample stocks at any given time.
• Audit monthly stock and prepare reconciliation report.