Cost Controller
Current• Provide the Management and F&B department the needful assistance control cost, ensure that F&B control procedures are adhered, ensure and monitor activities related to F&B cost controls areas includes F&B purchasing, receiving, storage and issue, menu planning, analysis, portion control, pricing inventory and forecasting.• Review the daily receiving report for all materials. • Review the daily store requisition for all materials. • Compute daily requisition and material transferred between the kitchen, restaurant and bar, separately. Also prepare the Daily/Weekly Food & Beverage Cost Report. • Supervise the monthly physical inventory taking for the food, beverage, general supplies and engineering materials and compute the inventory amounts for the physical inventory list. • Calculation of loss and spoilage/breakage report routine basis. • Prepare the Monthly Cost Controller Report. • Prepare monthly F&B cost comparison report and conduct market surveys to test the efficiency of purchasing system.• Check that receiving staff is performing their duties according to hotel procedures and using good judgment in inspecting goods. • Check the computer systems are adjusted when menu price changes. • Perform analysis of the menus and compute standard food cost. • Compute and record costs in the standard recipe and standard drink recipe. • Perform Butcher Test and have a grasp of spoiled or unusable ingredients. • Very Good User of POS System Creating of Menus & Sales items.• Menu Costing, Pricing & Engineering• Beverage Matrix –sales & cost share analyses• I can help & share in Payable • Store Management and Organizing – Control System In-Out and Storage Control.• Monthly closing JV’s Closure, Food & Beverage Cost Analysis• Daily import of POS item sales in outlets to FBM for inventory reconciliation • Perform beverage outlet spot checks on random basis • Conduct spot checks on receiving items.
