Cost Controller
-Monitoring and updating cost estimates for projects to ensure that costs are within expected ranges.-Reviewing expense reports to ensure that expenses are reasonable and appropriate for the circumstances.-Coordinating with other departments such as human resources, payroll, accounting,F&B and finance to ensure that all costs are accurately tracked.-Conducting cost analyses to identify areas where costs can be reduced or eliminated altogether.-Monitoring budgets to ensure that spending does not exceed approved levels.-Preparing reports to management regarding costs and expenses.-Preparing bid estimates for new projects or bids on existing projects.-Managing supplier relationships to ensure that the company is receiving quality products at competitive prices-Evaluating and managing stock rotation procedures-Generating reports, charts, and tables on material information-Comparing and correcting data in regards to production.-inventory Balance control.- Performing monthly food and beverage inventory audits for stores, while conducting random spot checks for F&B outlets, spa, and boutique in accordance with company policy.- Establish and nurture a strong collaborative bond with the Director of F&B, Executive Chef, and Purchasing Manager, ensuring they are informed about any potential issues or chances for enhancing control measures within their respective F&B domains.-Implement and uphold a robust cost allocation transfer system for F&B, ensuring precise recording of all inter-department transfers among cost centers.-Analysis of differences identified based on inventory.-Analysis at the end of the period-produced product control (Calculation)-Analysis inventory result
