Summary
Date Posted: Saturday, February 01 2025, Base Salary: Not Disclosed

JOB DETAILS:
Core Duties and Responsibilities
• Assist in monitoring and analyzing cost control accounts and preparing reports for senior management.
• Review daily cost reports and investigate discrepancies or variances.
• Collaborate with department heads to understand and control costs within their respective areas.
• Assist in conducting regular inventory audits and reconciliations.
• Maintain accurate records of inventory levels and transactions.
• Monitor purchasing activities and ensure adherence to purchasing policies and procedures.
• Assist in preparing forecasts and budgets related to costs and expenses.
• Provide support during internal and external audits.
• Assist in developing and implementing cost-saving initiatives and procedures.
• Establish and administer sound food and beverage cost control systems and procedures consistent with high standards of quality and service
• Prepare the costing for recipes and menus prepared by the Executive Chef and suggest the selling price
• Provide costing, control, administration support in regard to food and beverage cost to F&B Department, supervise inventory control.
• Form analysis and prepare reports to keep all levels of management informed of day-to-day food and beverage costs, problems and opportunities and to provide necessary information for accounting entries.
• Prepare daily flash report of food costs and verify daily outlet void control sheets.
• Prepare P&L statement of major banqueting events and prepare banquet revenue breakdown summaries
• Randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales’
• Establish and maintain local policies as they relate to the receipt issuance and general controls of all hotel inventories, consumables, and various supplies.
• Establish and maintain a database for all kind of hotel inventory stocks including up-to-date pricing.
• Ensure proper storage and issuance of all hotel items, especially food and beverage ones.
• Establish and maintain a cost allocation transfer system for various hotel supplies to the various departments.
• Prepare and all operational costs on a monthly basis and recommend alternatives to improve costs.
• Verify, extend and tabulate inventories and prepare monthly inventory adjustments journal entry.
• Maintain a close working relationship with the in-charge personnel and make them aware of any potential problems or opportunities to improve the controls in their areas.
• Stay updated on industry trends and best practices in cost control and financial management.

Job Specifications and Qualifications
• Bachelors Degree in Accounting, procurement or CPA Intermediate
• 3 years experience in a similar role, preferably in a hotel environment.
• Sound knowledge in accounting software
• Ms Excel Proficiency

Key Competencies
• Outstanding communication skills
• Customer-oriented approach
• Strong analytical skills and attention to detail.
• Strong Collaboration Skills
• Knowledge of Food Safety.
• Knowledge of cost control principles and practices.
• Adaptability and Flexibility skills

Work Hours: 8

Experience in Months: 36

Level of Education: Bachelor Degree

Job application procedure
Interested in applying for this job? Click here to submit your application now.
• If interested in the position and meet the above requirements, kindly send your CV on or before 07th February 2025 to the and indicate the position applied for in the subject line.

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