Cost Controller Job Description
Duties and Responsibilities: -
· To control the Food & Beverage Cost.‎
· Engineer the menu in terms of costing.
· Update and maintain receipts into the systems.
· Coordinate with restaurant management and finance to sort out issues pertaining to ‎F&B.
· Update selling prices in POS as per the instruction from authorized persons.‎
· Continuously study weaknesses in controls implemented at the restaurant and suggest for improvement.
· Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check.
· Prepare the daily and monthly cost report department wise in relation to cost of sales.‎
· Participate in monthly market survey and involve in formal negotiation for annual and ‎large contracts involving inventory items.‎
· Check and ensure all menu items have a recipe.
· Menu sales analysis of the respective department on a monthly basis.
· Surprise spot checks at the outlets.‎
· Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
· Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.‎
· Prepare daily staff meal cost report.‎
· 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.‎
· Record the total daily purchase by chart of accounts and accumulate for month end balancing with payable.
· Check and ensure that all inventories purchased are in balance with account payable on monthly basis.‎
· Ensure that purchasing obtains up-to-date and accurate prices by comparing prices against suppliers’ quotations.‎
· 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.‎
· Audit monthly stock and prepare reconciliation on all stockrooms. ‎
· Post actual stock results in the system and print inventory valuation report.‎
· 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.
· Organizing the yearly stock take on all operating equipment of the restaurant and ‎prepare detail loss and breakage quantities and amount.‎
· Prepare Other reports as needed.
Job Type: Full-time
Pay: BD300.000 - BD500.000 per month