Cost Control Officer (5-Star Hotel)

Job Summary:

Cost Controller Accountant is responsible for ensuring Food & Beverage costs up to date while keeping a record of all Food and Beverage expenditure to ensure strict budget control. He/she will additionally be responsible for producing reports on a daily, weekly and monthly basis while actively participating in menu preparation in terms of pricing.

Essential duties and responsibilities – (Key activities)

Works independently and act as a team leader of Cost Control Section of Finance DepartmentResponsible for ensuring that all daily movements in stock are all accounted and encoded in Inventory SystemResponsible in scheduling and overseeing inventory count every month-end and year-end reportingResponsible in ensuring that all reconciling variances encountered in inventory record versus actual count will be resolved immediately in coordination with the concern departments. Proper justification must be taken from each department concerned when neededEnsures proper costing of F&B menu offerings including in Events/Banquet sales. Make recommendations of best price offerings considering different scenarios in meeting targeted/budgeted food and beverage cost.Review, analyze and checks variances in budgeted cost versus actual cost and identify reasons for the variance and make recommendations for improvementsPrepares and analyze food and beverage costs of each Food & Beverage profit centersPrepares and analyze banquet analysis report and communicate to concern department resultsEnsures all purchase invoices are posted in the subsidiary ledger and general ledger in the accounting system daily in coordination with receiving section and perform regular review of inventory cost per unitResponsible for the preparation of company’s itemized inventory list during quarterly and annual reportingResponsible for ensuring reasonableness of costs incurred. Do spot checks in kitchen and bar operationsResponsible in updating/adding new product items in procurement system and ensuring proper tagging of profit centersOversee and coordinates system improvement/projects with concern departments in terms of food and beverage recipeResponsible for ensuring internal policies and procedures in inventory management are properly implemented by all departments concerned and provide recommendation whenever necessary

Qualifications:

At least 5 years related work experience in 5-star hotelWorking knowledge of Materials ControlHighly responsible and reliableAbility to work cohesively as part of a teamExcellent communication and organizational skillsStrong interpersonal and problem solving abilities

Educational Requirements

BS Accountancy or equivalent

Desirable Skills

SCMInventorySystem auditingCosting