Cost Controller

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Oversee Receiving Section to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.
• Ensure daily and monthly Food and Beverage Cost Report are prepared and distributed on a timely basis
• Ensure that all goods received have been charged to the correct Cost Centre.
• Conduct physical inventory stock take to account for inventory movement with proper documentation.
• Establish par stock for F&B outlets, ensure compliance by the relevant departments.
• Ensure accurate menu costing and pricing of all F&B menus including new and promotional menus, evaluate standard recipes, and determine its potential cost with Culinary and F&B In Charge
• Maintain and update standard recipe file for all menu items.
• Review the store operation and the proper maintenance of the store inventory regularly.
• Perform Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
• Conduct random checks on beverage items and reconcile with the perpetual inventory list.
• Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
• Co-ordinate with the respective departments on any discrepancies and slow-moving items.
• Ensure losses, breakages and spoilage items are investigated and justified.
• Ensure proper cost management to reduce F&B wastages and ensure no pilferages.
• Prepare month-end closing journal for submission to the Superior.
• Ensure accurate month end inventory is recorded and reconciled with general ledger.
• Ensure workplace safety and health system is followed and compliant to HACCP standard.
• Make suggestions for possible improvement in cost control procedures.
• Identify training needs, develop improvement plan, coaching, and discipline of staff.
• Any other adhoc duties as and when assigned by the Management.