Cost Controller

Cost Controller Job Description Duties and Responsibilities:

1. To control the Food & Beverage Cost.
2. Engineer the menu in terms of costing.
3. Update and maintain receipts into the systems.
4. Coordinate with restaurant management and finance to sort out issues pertaining to F&B.
5. Update selling prices in POS as per the instruction from authorized persons.
6. Continuously study weaknesses in controls implemented at the restaurant and suggest for improvement.
7. Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check.
8. Prepare the daily and monthly cost report department wise in relation to cost of sales.
9. Participate in monthly market survey and involve in formal negotiation for annual and large contracts involving inventory items.
10. Check and ensure all menu items have a recipe.
11. Menu sales analysis of the respective department on a monthly basis.
12. Surprise spot checks at the outlets.
13. Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
14. Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
15. Prepare daily staff meal cost report.
16. Check invoices against receiving record and compare them with purchase order and purchase request and to ensure that all invoices are stamped and signed by the authorized person.
17. Record the total daily purchase by chart of accounts and accumulate for month end balancing with payable.
18. Check and ensure that all inventories purchased are in balance with account payable on monthly basis.
19. Ensure that purchasing obtains up-to-date and accurate prices by comparing prices against suppliers’ quotations.
20. Conduct spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during month end.
21. Audit monthly stock and prepare reconciliation on all stockrooms.
22. Post actual stock results in the system and print inventory valuation report.
23. Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective department based on their requisition.
24. Organizing the yearly stock take on all operating equipment of the restaurant and prepare detail loss and breakage quantities and amount.
25. Prepare other reports as needed.