Assistant Cost Controller

Job description / Role

Key tasks
- Provide the Financial Controller and the Food & Beverage Department Head with cost of sales information needed to control costs.
- Take initiative to see that food and beverage control procedures are adhered to and where necessary enlist the assistance of the Financial Controller to ensure compliance.
- Monitor activities relating to food and beverage cost controls of the hotel.
- Perform tasks on areas of concern which include food and beverage, purchasing, receiving, storage and issuance, menu planning, production and portion control, pricing, inventories, reporting, forecasting and analysis.
- Verify that Novotel & Adagio Al Bustan standard purchase specifications are followed on a continuing basis.
- Check daily quotation sheets prices with invoiced prices.
- Provide information from perpetual inventory records needed for beverage purchasing.
- Verify the accuracy of the entries, extensions and totals of the Receiving Clerk's Daily Report and that all items received, with or without invoice, had been properly recorded thereon.
- Verify that Notice of Error Correction and Goods Received without Invoice forms have been prepared where appropriate.
- Spot check merchandise received daily to determine that it conforms to specifications as to weight, trim, and count and that it has been properly invoiced.
- Review any deficiencies with Receiving Clerk to ascertain why sub-standard merchandise was accepted. If not resolved, report problem to the Controller.
- Ensure that adequate controls are maintained over all goods received from the point of receipt to the point of storage or final delivery.
- Ensure that all merchandise is stored in properly locked storage areas and monitor security control of keys for all such areas.
- Check merchandise storage practices periodically as to orderliness, price stamping, and rotation of merchandise.
- Maintain a daily and cumulative monthly record of food and beverage requisitions and of direct purchases issued to the producing department without requisition.
- Monitor procedures for issuing store items from storerooms to ensure that such merchandise is issued only on written requisition signed by a properly authorised person.
- Monitor beverage issue procedures to make certain that bar requisitions are handled according to cost control manual instructions.
- Participate in the formulation and enforcement of sound control procedures for banquet beverage bars including issue, return and re-issue practices.
- Participate in planning daily salvage, control and usage of usable left-over food items, including banquets.
- Furnish the Executive Chef information needed in planning daily production requirements and monitor daily production of pastry and other items, and see to it that they are according to plan.
- Check the butcher shop production record daily for yield information and for control of steak usage.
- In cooperation with the Outlet Operation Manager and the Executive Chef, to establish standard portion sizes for all outlets, post in proper locations in the kitchen and continuously monitor to see to it that they are adhered to.
- Run periodic Butcher tests, and Yield tests.
- Establish potential cost for the bars and outlets.
- Conduct continuous review, and furnish current portion cost information to the Outlet Operation Manager, Executive Chef, and Rooms Division in charge so they can adequately price dining costs and other menus.
- Take monthly inventories of food and beverage assisted by another member of the controller staff or food and beverage management personnel.
- Maintain a perpetual inventory of the beverage storeroom.
- Reconcile store purchased for each month.
- Maintain a complete familiarity with the requirement of the Food and Beverage Cost Control policy according to Novotel & Adagio Al Bustan and Accor standards and carry out the responsibilities therein designated.
- Maintain a sales history report through menu abstracts and prepare a daily, weekly, and monthly cover forecasts to assist in the planning of purchasing, staffing, and production variances.
- Maintain daily record of costs, potential sales and actual sales for each outlet to investigate on any significant variances.
- Verify the accuracy of outlet checks as to cover charges against covers served as reported by the Executive Chef's department that the price charged agrees with the quoted price as shown on the function order, that minimum guarantees are properly reflected and that beverage charges are consistent with bar requisitions.
- Check cash register readings for all cash items to ensure that amounts recorded agree with actual consumption as reflected on requisitions net of returned merchandise.
- Maintain a daily and monthly record of beverage full bottle sales in outlets.
- Prepare cost requisitions directly issued on a daily basis to produce a daily food cost.
- Issue a "Daily Flash Food Cost Report".

Requirements

Skills

Level of Education Others:

Areas of study
- Economy
- Finance
- Accounting

Professional experiences
- 3 to 5 years

Languages essential
- English

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.