Cost Controller

Under the general guidance of the Finance Director or any other authorized by the management,, you are to establish, coordinates and administers all Food and Beverage Control and accounting related functions in accordance with policies, procedures and state and local laws and regulations. Also ensure the efficient and effective operation of the Hotels Food and Beverage Control Department and to provide support to the outlets of the Hotel with regards Food and Beverage Cost Control issues. Position is responsible for short and long term planning and the daily operations of the food & beverage control and accounting functions. Develops and recommends the F&B department’s objectives and manages within approved plans. Position may recommend and implement procedural and operational changes. How your day looks like? • Formulate accounting and reporting policy related to F&B Operations, coordinate systems and procedures, and prepare operating data and special reports as required comparing performance with operating plans and standards. • Report and interpret the results of operations to all levels of management and ownership (where applicable) to ensure timely information is provided in order to maximize profits. • Resolve problems and ensure maintenance of the F&B accounting systems and equipment to ensure smooth operations. • Assist in the compilation and preparation of the annual budget, forecasts, taxes and other financial reports to provide support thus ensuring accurate, timely information is available for management and owners. • Inform the Financial Controller and the F & B Director of any discrepancies/ variances indicated by verification procedures or otherwise and instigate the necessary action with Management in order to correct and ensure no re-occurrence of procedure errors. • Manage the Human Resources in the F&B Control department in order to attract, retain and motivate the employees; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems and provide open communication and discipline and terminate as appropriate. • Maintain all aspects of the database and point of sale system. • Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency. • Maintain all paperwork and archiving both accurately and efficiently. • Maintain the security of the information held within the department. • Respond to customer (internal & external, supplier and guest) requests, inquires and problems in a quick efficient manner to maintain a high level of customer satisfaction and a quality service. • Preparation and completion of timesheets, rotas, holiday schedules, in line with business needs, as and when required • Preparation and completion of Purchase Orders (Fourth Hospitality) as and when required • Undertake and complete any special projects, tasks or other reasonable request by your department head and/or Hotel Management. • Maintain positive and productive working relationships with other employees and departments • Ability to work independently and to partner with others to promote an environment of teamwork Qualifications • Educated to bachelor’s degree level or beyond, most likely within a business or hospitality management-related discipline, or experience equivalent. • Prior experience in the same position for the past 2 to 3 years