COST CONTROLLER- F&B

Responsible to: Hospitality Division F&B Job brief We are looking for an COST CONTROLLER to handle prepare, compute, manage, research and analyze all accounting data, in order to provide quantitative information on performance, financial position, solvency, liquidity and cash flows of our business. Responsibilities Review daily purchase order and signed Review daily requisition and signed Review documents for outside buffet and signed Controls that all storing and issuing procedures are followed Controls all receiving procedures Check all receiving reports for F&B Follow up work flow in operating out lets Follow up and resolve problems in all branches FMC system Participate in the receiving procedures very often to investigate quantity, quality and procedures followed Ensures that all transfers between outlets or to other departments are prepared and accounted for Participate in F&B meetings Calculate the recipe cost based on inputs from the chefs Set up control systems wherever needed in agreement with Financial controller and F&B manager Ensures that all merchandise is stored in properly locked storage areas and monitors security control of keys of such areas Cost pricing of tenders and contracts and menus Performs any other duties as required Periodic visit to branches to monitor progress of work and product lines Flash food cost reports Follow up purchase department in prices of raw materials and price comparisons Follow up and monitor the main inventory movement Check par stocks and take necessary actin when discrepancies arises Preparation of monthly reports closing & JV and reconciliation Preparation analytical reports Preparation of reports for theoretical cost Monthly turnover report Follow up purchases department in prices of raw materials and price comparison Check the weighing scale accuracy Prepare the schedule and staffing for inventory taking, directs it ensuring that stock counting is organized and accurate Preparation reports menu engineering at least each six months Preparation process and documentary strategies control in order to control stores and processing outlets Preparation reports menu engineering Update recipe costing

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