Cost Control Supervisor

2 weeks ago


Quezon City, National Capital Region, Philippines Park Inn by Radisson North EDSA Full time

AREAS OF RESPONSIBILITY

  • To initiate and introduce improvements in F & B controls; systems and procedures which are found necessary to ensure effective food and beverage control.
  • To gather, process, analyse and present relevant data on the performance of the food and beverage department with appropriate comments to the management.
  • To plan the 'Standards & Specifications' for the food and beverage merchandise in consultation with the F & B Manager, Executive Chef, Purchasing Manager, Chief Accountant, and the Financial Controller. Also, to review the standards and specifications at regular intervals.
  • To conduct spot checks in the receiving, stores, food production and all F & B service areas.
  • To keep strict control over liquor; consumption, ordering, spoilage as well as breakage.
  • To review with the General Manager the performance of each kitchen and the food and beverage outlets.
  • To coordinate with the Food & Beverage Manager to review reports on his department and recommend appropriate corrective action.

§ To coordinate with the purchasing manager for constant post audit of contract prices as per the bidding sheets.

§ To oversee Storekeeper and Receiving Assistant.

§ Full participation in external and internal audit requirement of the hotel and owning company.

Food and Beverage administration:

§ Calculate and report daily food cost to Financial Controller and all concerned.

§ Debit miscellaneous food cost deductions on a daily basis. Ensure that all credits to food and beverage costs are taken up and debits to corresponding expense or other accounts are recorded simultaneously so that both entries balance

§ Prepare month end journal for food and beverage cost deductions. Expense applicable departments and credit food and beverage cost accounts.

§ Reconcile food and Beverage inventories to Balance Sheet Accounts.

§ Maintains costs percentages on a monthly basis for both food and beverage and prepares supplementary reports

§ Prepares breakdowns and reconciliation of food and beverage costs

Menu Costing and Monitoring:

§ Works closely with the Executive Chef to develop menu with reasonable costing and pricing of food and beverage products

§ Reviews and updates menu costs (food and beverage) quarterly for all outlets to ensure that pricing and portioning are correct and raise any issues encountered to the Executive Chef, Finance Controller and General Manager

§ Conduct recipe tests on a monthly basis, butcher tests, yield tests quarterly and buffet test semi-annually to ensure correctness of the menu costing and selling price. Report should be done on the results of each test – to be submitted to Executive Chef for his signature; FC and GM for their comments, review and approval.

§ Submit regularly menu engineering and menu analysis. Interpret results as necessary.

Receiving and Inventory Monitoring:

§ Ensure that physical inventory of consumable items is conducted to all locations on a monthly basis and twice a year for operating equipment and annually on tangible assets

§ Ensure that physical counts are summarized immediately. Final/reconciled summary to be sent out to all concerned including the General Manager. Non-moving / slow-moving / nearly expiring items are highlighted for proper disposition.

§ Process and reconcile all stock take documents with Accounts Payable. Investigate and report all variances.

§ Ensures all food and beverage invoices, bearing quantities ordered and received tally with the Daily Market / Grocery List and Purchase Orders, whichever is applicable.

§ Ensures that all items requisitioned are properly accounted for by observing the storeroom requisitioning processes and procedures

§ Reviews, on a random basis, total food and beverage requisitions for pricing and extension accuracy

§ Set up reasonable par / re-order level of each inventoriable item

§ Follows all applicable laws, especially in accounting policies, procedures and guidelines

Reports

§ Submits the reports required on a daily, weekly, monthly and quarterly including but not limited to Cost Controller's Monthly Report (please see attached summary):

Inventory Reconciliation

Summary of food credits

Detailed Ending Inventory

Slow / non-moving / nearly expiring inventory items

Wastages / Breakages Report

Items by popularity

Job Types: Full-time, Permanent

Benefits:

  • Additional leave
  • Company Christmas gift
  • Company events
  • Employee discount
  • Gym membership
  • Health insurance
  • Opportunities for promotion
  • Promotion to permanent employee
  • Staff meals provided

Schedule:

  • 10 hour shift
  • Day shift

Supplemental pay types:

  • 13th month salary

Education:

  • Bachelor's (Preferred)

Experience:

  • hotel: 5 years (Preferred)
  • Cost Control: 5 years (Preferred)

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