Cost Controller

• General Manager
• Other HODs
• Members
• Staff

• Inventory and stock control
• Cost management and control
• Financial reporting
• Operational efficiency
• Enforcement of the procurement policy.

• Preparing daily stock take schedules, conducting stock take daily in the Bar and Kitchen
• Preparing weekly stock take schedules and conducting weekly stock take in all other operation areas
• Ensuring physical counts of all stock is done correctly, recording variances and investigating the variances
• Preparing daily reports to the Chef, F&B Manager and Finance Manager for further action/investigations.
• Ensure that all stock records in the systems are accurate and up to date daily.
• Ensure that the prices entered in the system are correct and updated when necessary
• Be responsible for all Food and Beverage stock takes in all outlets with the relevant Heads of Department and provide closing stock figures.
• Provide Monthly reports on actual vs. expected stock and an explanation of all variances by 5th of the following month.
• Ensure daily outlet stock takes in bars and give the required information to the Food & Beverage Manager
• Ensure that stock record systems are accurate and up to date
• Maintain the material requisition and ensure that no material is issued from the store without requisition or approval from the respective departmental head

• Maintain the Food and Beverage control system as well as other cost centers
• Advise all concerned and raise alarms when expenses and costs are high and not in line with revenues generated.

• Ensuring timely preparation of F&B cost and revenue reports and following up on shortages and recoveries
• Maintain an up-to-date list of all costs/ prices, ensure that all the costs/prices measure and advice on variations.
• Monthly compilation of F&B popularity index and covers reporting
• Produce an accurate Food Cost summary on daily and monthly basis and share it with the immediate supervisor, Executive Chef and the General Manager.
• Produce an accurate Beverage Cost summary daily and monthly basis and share it with the immediate supervisor, Executive Chef and the General Manager.

• Ensure that all bar shortages are recovered promptly and have a daily and month to date summary
• Prepare and maintain a list of slow moving and nearing expiry date goods and bring them to the attention of the Finance Manager, Food and Beverage Manager & Executive Chef.
• Approve all inter- departmental and functions transfers of items on daily basis
• Ensure a smooth working relationship with other departments, avoiding antagonism in sensitive areas
• Ensure that the prices entered in programmed points of sale computers are correct and updated when necessary
• Ensure that all menus/ functions are costed and portioned accurately with the help of the Executive Chef
• Ensure the availability of a list of product specifications for suppliers from the Executive Chef and F&B Manager and ensure such a list regularly updated.
• Ensure that all Food and Beverage orders including banqueting and events orders are billed accurately and in a timely manner.
• Ensure that the Club maintains the budgeted operating margin for both Food and Beverage at any given time.
• Ensure that all menu items are costed correctly and input in the Property Management System
• Monitor daily wastage and breakages in all departments and set a minimum level for the same monthly and ensure that they are countersigned by the relevant supervisors.
• Check and verify voids, discounts, happy hour discounts, complimentary sales, staff meals and any other non-routine transaction, keep records of the same and ensure that they are countersigned daily by the relevant supervisors.
• Continuous study of the weaknesses in F&B control system implemented at the Club and provide suggestions for improvements.
• Protect member data in your custody and maintain data privacy the security of information in the department
• Ensure that all POS end of day routines is conducted as currently stipulated as they may change from time to time.

• Ensure adherence to the Club Procurement Policy
• Any other duties that may be assigned to you by your supervisor or management

• Bachelor’s degree in accounting, or a related field is often required
• Professional Qualifications in CPA (II)/ ACCA Part 2.

• At least three (3) years’ experience in financial accounting in a busy and reputable institution, preferably in hospitality industry

• Proficient in Microsoft Office especially Ms excel or any other spreadsheets
• Computer literate with special skills on POS software and ERP
• Experience with computerized accounting
• Strong organizational skills
• Excellent oral and written communication skills
• Self-driven and result oriented
• Leadership and staff management skills
• Strong analytical and decision-making skills

• Integrity and Confidentiality
• Pleasant outgoing personality
• Team Player
• Passionate

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