Cost Controller in the Hospitality Industry

As a Cost Controller, you are primarily responsible for calculating costs of food and beverage items and also responsible for the short and long-term planning of the F&B controlling and pricing aspects.

Duties and Responsibilities:

• Ensure up-to-date costing all food & beverage items and keep up-to-date records of all Food & Beverage monthly expenses to ensure strict budgeting control.
• On a daily basis receive from stores, the goods received note and analyze as specified in food & beverage procedures.
• Carry our spot checks on bin cards
• Prepare daily food & beverage costs
• Make periodical checks on the value of the restaurant food as compared to posted food totals by the cashiers
• Maintain an up-to-date list of all cost/prices, ensure that all the cost/price measures and advice on variations
• Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
• Prepare variance analysis for food & beverage and communicating with relevant parties.
• Check and verify all complimentary sales in POS systems.
• Check the complimentary and confirm that all are approved.
• Continuously study weaknesses in F&B control implemented at the Resort and provide suggestions for improvements.
• Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check.
• Responsible for linking the articles and Recipes in Material Control.
• Responsible for preparing daily Food and Beverage Report and distribute to management.
• Responsible for monthly F&B Report and distribute to management.
• Responsible for surprise spot checks at all F&B outlets.
• Prepare Duty Drinks and management report and confirm that this is as per entitlement.
• Prepare the daily and monthly cost report department in relation to cost of sales.
• Track and report on the activities of all Igbagbe stores
• Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
• Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
• Check and ensure all menu items have a recipe.
• Coordinate with restaurant management and finance to sort out issues pertaining to F&B.
• Update selling prices in POS as per the instruction from authorized persons.
• Any other tasks as and when required by the management.