Cost Control Supervisor

Job Summary

In accordance with the policies, procedure and standards of The Lind Boracay, under the supervision of the Finance Manager, Cost Control Supervisor is to implement and establish a system of cost and revenue control in regards to food and beverage sales, supervising the receiving and storeroom areas.

Essential Duties and Responsibilities

· Assist the food and beverage department in pricing, testing and menu planning wherein preparing various cost controller's reports.

· Planning and implementing of timely flow of information to management for immediate corrective actions.

· Planning and monitoring of storage spaces for accurate inventory and cost effectiveness.

· Ensuring the establishment of records on a daily basis both food issued to the kitchen from the storerooms as well as perishable foods delivered directly to kitchen.

· Recommends ways and processes to improve waste and loss control in certain departments.

· Performs a continuous audit of the cost of food and beverage items, and counts and audits the monthly physical inventories for pricing and quantity reasonableness.

· Check that store personnel keep a perpetual wine and liquor room inventory utilizing the beverage card index system for the purpose of managing purchasing, issuing, and keeping an up-to-date pricing list of all stock on hand.

· Pre-costs all daily and function menus in order to determine the recommended selling price for the various goods.

· Keeps a daily record of staff meals, inter-kitchen transfer, complimentary, etc and to allot proper credits to the proper kitchen.

· Establishes and maintains a par stock for all bars and banquet stock in the total and to conduct periodic check ( at least once a month) of a par stock in addition to regular inventories.

· Maintains the cleanliness of storage freezers and other stores to guarantee sanitary conditions and orderly arrangements.

· Assists in monthly inventories of supplies stores on monthly basis and all others including operating equipment, at intervals as prescribed by the Financial Manager.

· Ensuring that staff are trained and have full knowledge of their respective job responsibilities.

2. REQUIRED QUALIFICATIONS

Required Skills

· Exceptional interpersonal and customer service skills;

· High proficiency in planning, organizing, and executing financial tasks and projects.

· Strong cost and data analysis.

· Excellent communication and coordination skills.

Qualifications

· Proven ability to work in a fast-paced environment.

· Detail oriented and deadline driven.

· Must be able to communicate clearly and, efficiently with team members, guests, and management;

· High degree of self-motivation, disciplined and customer service.

· Knowledge in food safety and HACCP practices.

Experience

· Experience in a 5-star or luxury hotel;

· 3 years related experience, or equivalent combination of education and experience;

Job Type: Full-time

Benefits:

• Company events
• Employee discount
• Promotion to permanent employee
• Staff meals provided

Work Location: In person