Cost Control Officer

PRIMARY OBJECTIVE

To report on a timely basis the costs of raw materials and other supplies as they relate to the Food and Beverage monitor and maintain control of revenue and expenditure cycles.

Interface with Department Heads from time to time particularly with food and beverage credit control data processing and engineering. To communicate effectively with staff at all levels in achieving meaningful and timely information flow.

The Cost Controller will be required to conduct their duties in a courteous safe and efficient manner in accordance with the hotels policies and procedures ensuring that a high level of service is maintained.

DUTIES & RESPONSIBILITIES

1. Monitor the ordering purchasing receiving storing and issuing functions.
2. Check food beverage and general receiving reports issues and transfer.
3. Prepare Daily Food Cost Reports and sending by weekly.
4. To evaluate maximum and minimum stocks and have effective carry out spot checks.
5. Posting invoice in Sun System doing some month end journal in Cost section
6. Officer Check Editing and month end journal entry.
7. Assist with Recipe costing and updating for Food and Beverage.
8. Process the inter kitchen and beverage transfers and record to the Flash Food and Beverage spreadsheet.
9. Costing of special events for banqueting i.e. Special Promotions Christmas functions etc.
10. Conduct random stock take to determine beverage potentials for Outlets.
11. Stocktake of Production Inventories on an annual basis or as required.
12. To take charge of the month end inventory counts and to produce the month end Food & Beverage control report.
13. Assist Food & Beverage Department in menu planning by means of costing portion sizes recipes standardized menu item presentation to ensure food cost objectives are met.
14. Assessing the popularity of each item on the menu of various Outlets by means of menu engineering on a quarterly basis.
15. Anticipate guests needs through observation and offer prompt efficient service either personally or through effective communication with other associates.
16. Align working practices and conduct with Sheraton Saigon Grand Opera Hotel Vision; consistently strive to meet and exceed the expectations of both internal and external guests.
17. Uphold companys Cares culture by demonstrating the Marriott Standards at all times to guests and fellow associates.
18. Understand and adhere to relevant workplace health and safety standards. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation and related Hotel and companys Policies.
19. Align management style working practices and conduct with Sheraton Saigon Grand Opera Hotel Vision Corporate Values and policies. To comply with Sheratons Code of Conduct at all times.
20. Completely understand implement and ensure adherence to Local Labor Laws and Sheraton policies.
21. Be well versed and knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure employees are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
22. Perform any duties as and when directed by your Department Head Immediate supervisor and Hotel Management.

To summarise it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned but to highlight the most important aspects of your position. It is essential that all associates are committed to their jobs and the success of the enterprise and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.