Cost Controller

Job Responsibilities

• Controlling the food and beverage outlets in terms of wastage, pilferage, and efficiency.
• Preparing variance analysis for food and beverage and communicating with the relevant parties.
• Updating and maintaining receipts into the systems, such as FMC.
• Checking and verifying voids and discounts (including happy hours), complimentary sales, and settlements done on the POS systems.
• Checking and verifying all staff meals and staff discounts, lost postings, cost of sales, and ensuring that the costs are within budget.
• Checking and updating the menu items, recipes, and prices on the POS systems and ensuring that the correct ones are loaded, as per the instruction from the authorized persons.
• Checking the restaurants’ cheques on daily basis.
• Checking the complimentary items and confirming that all are approved.
• Daily import of Micros Sales to Materials Control system.
• Tallying all end-of-shift reports generated from all POS machines.
• Continuously studying weaknesses in food and beverage control implemented at the restaurant and providing suggestions for improvements.
• Checking the daily food and beverage revenues report submitted by the income audit for the accuracy of covers and average cheque.
• Responsible for posting, updating, and linking the menu items and recipes on Material Control.
• Responsible for preparing daily and monthly food and beverage reports and distributing them to the management.
• Responsible for surprise spot checks at all the outlets.
• Preparing duty meal, drinks, and management report and confirming that this is as per entitlement.
• Preparing the daily and monthly cost reports for departments in relation to the cost of sales.
• Preparing daily staff meal cost report.
• Participating in stock taking at the restaurants.
• Spot checking on the receiving department to ensure that the scales are correct and goods are checked for quality.
• Checking and ensuring that no material is issued out from the store without requisition or approval from the respective department head.
• Checking and ensuring that all menu items have a recipe.
• Coordinating with the restaurant management and finance to sort out issues pertaining to food and beverage.
• Maintaining the security of the information held by the department.
• Carrying out any other tasks as and when required by the management.