Cost Controller

Prepare and analyze food and beverage costs on a weekly basis and recommend alternatives to improve costs.

1. Assist in the monthly food and beverage inventories count and extension.
2. Establish and maintain a database for food and beverage inventory stock including up-to-date pricing.
3. Establish and maintain a cost allocation transfer system for food and beverage supplies to the various departments. Summarize these transactions for each financial period close.
4. Cost all food and beverage items and where practical, input these costs into the Material Control system and generate monthly potential food and beverage cost of sales.
5. Price all food and beverage storeroom requisitions and compute the following: Monthly food and beverage actual costs by outlet.
6. Monthly storeroom & kitchen variances for food and beverage.
7. Assist management in menu costing in order to establish menu item sale prices.
8. Establish and monitor the following operational controllers in the banquets and food and beverage outlets:
9. Menu Items (ensure that they are properly rung up the system).
10. Operation inventories and reconciliations.
11. Point of Sale system user capabilities and controls.
12. Portion controls.
13. Prepare F&B reports as requested by management.