Food & Beverage Revenue / Cost Controller at Blue Lodge Catering Limited

Job Description

• Producing an accurate set of month-end accounts, with comparisons to forecasts and previous periods
• Preparing profit and loss accounts and the balance sheet for senior management
• Coordinating monthly inventory
• Estimate BOM based on actual requirements (Recipe)
• Find opportunities to control cost across production processes
• Analyze costs and trends accurately
• Track work order-wise costs incurred against standard costs
• Coordinate purchases and analyze trend
• Track cost over-runs and provide timely advice to functional heads
• Making sure cost of sales of all the items is correctly ascertained.
• Double checking financial controlled system and procedure
• correctly to their different revenue center.
• Conducting reconciliation within the departments and outside company.
• Proper accounting posting Via sophisticated accounting software and procedures
• Coordinating monthly inventory taking with the store manager.
• Supervising all journal and ledgers account balance
• Reporting inventory valuation to the top management.
• Investigating every variance in inventory so as to debit or credit the appropriate department.
• Controlling cost of purchase of all items by making sure good suppliers are awarded with the contract of supply.
• Preventing leakages for profit lost. etc.
• Take part in monthly and yearly budgetary process for the company and making sure it is followed correctly.
• Provide weekly dynamic forecast of expected results, variances and budget comparisons.
• Responsible for best practice standards to include: competitor analysis; environmental scanning; market modeling; distribution yield management; business mix yield management; length of stay yield management; inventory availability by channel; pricing control and new pricing concepts
• Analyze overall monthly hotel performance and provide summary report with recommendations to improve long term strategies.
• Perform competitive benchmark studies and follow market trends.
• Create and maintain a 13-month rolling demand calendar.
• Create and develop pricing strategies in conjunction with the individuality of each hotel.
• Manage and oversee strategy for all 3rd party distribution
• Responsible for assessing, analyzing and pricing group business strategies