Cost Controller

- Make spot checks, on procedures of purchasing, receiving, storing, issuing, preparing and portioning each week.
- Responsible for the accurate preparation of the timely and accurate daily F & B and House Cost analysis Reports.
- Assist in establishing and checking purchase specifications and periodically reviewing them to ensure they are followed. Assist in the development of a list of items denoting the specifications of major items for the review of the Food & Beverage outlets and month-end F & B inventories.
- Periodically, review and confirm the procedures for receiving merchandise.
- Follow up and verify the procedures set up for food, beverage and banquet costing.
- Responsible to the accurate preparation of the Daily Purchases and Issues Report; calculation and extension of all invoices; F & B Requisitions; Beverage Perpetual Inventory Records, Food & Beverage, Sales Analysis, F & B Material Control Sheet, Average Food Check per cover and the preparation of the F & B Monthly Inventory Sheet showing the cost of goods and percentage of food and beverage items to sales.
- Works with the Executive Chef in the preparation of selected butcher tests, can and frozen food tests to attain an acceptable yield.
- Verify standard recipe cost detail prepared by Executive Chief.
- Pre-costs all restaurant and banquet menus. Develops information to pre-cost all food items purchased.
- Check all items sold on the menu or drink lists of each F & B outlet, to ensure that the costing is in line with prizing strategy.
- Prepares potential cost and sales for each food outlets. Prepares monthly potential food cost percent to actual sales, analyze if any major discrepancy.
- Carries out spot checks on portion control of items dispensed in the kitchens.
- Conduct regular checks to ensure the pricing of guest checks are in accordance with the current menus and that food is not leaving the kitchen without being charged and priced. Supervise guest check control to ascertain full revenue for all F & B operations is being received.
- Prepares beverage potential costs of various outlets monthly as compared to actual or as requested by management. Analyze in detail if there is any major discrepancy.
- Maintains update wine information and cost details.
- Supervises taking, calculation and extension of month-end food and beverage inventories. Safeguard all F&B inventories and provide management with timely and accurate operational cost figures.
- Attends all F&B department meetings to deal with any problems that may arise.
- Prepares Monthly Cost Controller report on a timely manner.
- In order to perform an effective job, it is of great importance that an atmosphere of complete co-operation exists between the Food and Beverage department personnel and the Cost Controller and this co-operation must be reciprocated.
- Perform other delegated duties as assigned by his supervisor