Cost Controller

Objective

As a member of the Finance Department, he shall be responsible for audit back-of-house functions; namely, materials management (previously purchasing, receiving and stores if separate function) and the commissary kitchen. To audits the day-to-day operation of all food and beverage outlets

Reports To

Financial Controller 

KEY DUTIES / RESPONSIBILITIES

• To ensure that all purchase requests, other than inventory items, are approved by the General Manager and Financial Controller.
• To check that, wherever possible, three quotations have been obtained for each item.
• To ensure that Purchasing obtain up-to-date and accurate quotations.
• To ensure that accurate par levels are established and ordering is done in accordance with the set par.
• To ensure that alterations are not made to the purchase orders unless approved.
• To be involved in formal negotiations for annual or large contracts involving inventory items, such as pouring brands, mini bar items, general supplies, etc
• To spot check that all scales are working properly and that all goods are not left unattended.
• To ensure that all invoices are stamped and signed by the store keeper.
• Spot check to ensure that goods are received as per specifications.
• To ensure that the store keeper does not receive goods without purchase order.
• To ensure that the store keeper only holds files for current purchase orders and purchase list for goods not yet received.
• To ensure that the deliveries of goods by suppliers are consistent with the receiving schedule.
• To ensure that the commissary chef is called to check on quality of goods received, e.g., herbs and fresh meat.
• To ensure that correct inventory items and quantity are received in the computer to be correct stockroom.
• To ensure that merchandise variance reports are checked daily for discrepancies, i.e., price and quantity.
• To ensure that the correct receiving procedure and cut-off time are followed during month-end stocktaking.
• Before do any new items adding or any price revision cost controller should be done menu costing with Executive chef & F & B Manager. And at least every 03 months should be review menu costing.
• Daily bar auditors stock verification report should be review & report to management any excess or shortages.
• To ensure that all standard pricing tables are maintained and as current as possible.
• To ensure that wastage is minimized, and is being witnessed by the Materials Manager and Outlet Manager.
• To ensure that all liquor bottles are stickered and stamped with the correct control labels.
• To ensure that all outlet recipes are accurate and portion sizes consistent.
• To ensure that all outlets/departments do not overstock, especially during month-end.
• To ensure that all menu items have a recipe and that they are linked to the corresponding inventory items.
• To audit monthly stock, take and prepare stock reconciliation for all stockrooms.
• To prepare daily food and beverage actual/potential cost report.
• To ensure that all monthly inventories purchased, are in balance with the accounts payable.
• To prepare month-end cost audit report, which is includes reconciliation of all stockrooms.

WORKING CONDITIONS:

Office Space:

• Back office
• Technological Support (Computer, Landline Phone Connection etc.):
• Computers,mobile phone and dhiraagu line

General:

• Subject to the fact that he/she may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.

PERFORMANCE STANDARDS:

Specific financial measures of performance:

• To be agreed at each appraisal

Specific non-financial measures of performance:

• To be agreed on recruitment and at each appraisal.

General measures of performance:

• As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.

Frequency of appraisal:

• Performance to be appraised annually or as per policy of the company

Appraiser:

• To be appraised by the immediate superior.

This is not an exhaustive list of responsibilities; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.