Cost Controller

at  Pullman

Company Description
“Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow’s hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS”
Job Description

ADMINISTRATION:

• Analyse each cost and come up with recommendation / alternatives to the management.
• Check if the purchasing department is buying right products at right price and from right vendor. Provide all observation on purchasing department to Director of Finance.
• Cost Controller maintains full control over Micros Point of Sale Machine in terms of crating family groups, menu items, menu pricing etc.
• Monitor receiving bay to ensure that quality and quantity of goods received is as per specification stated in the LPO.
• Conduct spot checks in the F&B Outlets to ensure standard operating procedure is followed and internal controls are maintained.
• Complete inter kitchen food transfers and inter bar beverage transfers on the daily basis.
• Prepare potential food cost & beverage cost on daily basis and discuss the cost report with F&B Manager and Executive Chef. Inform Director of Finance if there are any irregularities observed.
• Monitor daily spoilage report and investigate reasons for spoilage and come up with recommendation to reduce the cost of spoilage.
• Prepare buffet cost and recipe cost for each item on the menu.
• Conduct butcher / yield test on the regular basis.
• Credit F&B cost after thorough verification of officers / entertainment checks and complimentary food & beverage provided to guest / staff etc.
• Spot check on in room Mini Bar to verify the accuracy of the inventory as well as expiry date.
• Prepare menu engineering report and provide comments to management regarding high cost / low margin items, low cost / high margin items/ slow moving items / fast moving items. Discuss this report with Financial Controller on monthly basis.
• Review banquet event orders for meeting rooms.
• Conduct regular spot checks on beverage inventories in the bars and conduct thorough month end inventories for inventory items, variance must be investigated and action after discussion with management.
• Prepare inventory turnover report and discuss with executive team, Irregularities must be brought to the attention of Financial Controller and General Manager.
• Educate all F&B Outlet Managers about regulations on serving alcohol, provide a copy of liquor license and copy of regulations to each outlet.
• Monitor the deliveries of alcoholic beverages and ensure that it never exceeds the liquor permit value in any month. Keep the liquor delivery book updated all the time.
• Ensure that all weighing scales in the hotel are calibrated on quarterly basis, maintain separate file for calibration certificates.
• Implement portion control in the F&B outlets.
• Co-ordinate with Chief Steward and ensure that operating equipment inventories are performed on quarterly basis, report of the quarterly inventories must be submitted to the management within two weeks from the completion date of inventory with your comments and recommendation.
• Attend F&B briefings as and when it is necessary.
• Liaise with Owning Company and Operating Company Auditors.
• Spot check receiving bay to ensure that Receiving Agent is performing his tasks as per standard operating procedure.
  Job Description for Cost Controller will include above essential functions but will not be limited to the functions listed above.

THE ROLE

• Knowledge of inventory management, stores management, procurement and internal controls.
• Knowledge of automated financial and accounting reporting systems.
• Professional written and verbal communication and interpersonal skills.
• Ability to analyse accounting data and provide financial reports to management.
• Highly organised and capable of managing several tasks at one time.
• Carry out supervisory responsibilities in accordance with the company’s policies and applicable local laws.
• Ability to motivate teams to produce quality materials within tight timeframes and simultaneously manage several projects.
• Ability to participate in and facilitate group meetings.
• Working knowledge of modern office methods, procedures, and equipment.
• Proficient knowledge of Word, Excel, Outlook and PowerPoint.
• Maintain courteous and friendly atmosphere and good working relationships with all colleagues.
• Act as a department team member and involve in projecting a good personal, department and company image.
• Makes conscious decisions; implement and monitor it.
• Manages time and resources effectively.
• Has drive and determination to succeed.
• Maintain a high standard of personal hygiene and appearance at all times.
• Should have a complete understanding of the hotel’s Heartist handbook and adhere to the regulations contained therein.
• Liaise with Owning Company and Operating Company Auditors.
• Should have a complete understanding of the hotel’s policies & procedures and standard operating procedures and polices relating to fire, safety and health.