Financial Cost Controller

Job Responsibilities • To have complete understanding of the policy relating to fire, safety and health. • To have completely understanding of the employee handbook and to adhere to the regulations contained therein. • To respond to changes in departmental functions as dictated by the management • To maintain courteous and friendly atmosphere and good working relationships with all colleagues. • To act as a department team member and involve in projecting a good personal/department and company image. • To maintain a high standard of personal hygiene and appearance at all times. • To be punctual and support to maintain discipline within the department • To perform alcohol test check in the main bars. • To prepare miscellaneous reports as required by other departments. • To prepare monthly charges of Officers checks by SBU. • To prepare monthly report of Officers check within the property. • To perform monthly inventory in store. • To perform monthly inventory of beverage and tobacco in the outlets. • To post and check the inventory in the system. • To prepare monthly food & beverage room amenities summary • To prepare monthly purchases per item category. • To prepare monthly stores and outlet inventory summary • To update the cost of the items in the bar report • To compile and distribute the month end pack. • To assist the Finance Executive in the preparation of the bar reports, posting of sales, requisitions/transfers and closing inventories. • To relieve the Finance Executive in the event of vacation. • To carry out any other reasonable duties and responsibilities as may be assigned. • To prepare daily mini bar losses report. • To check and post food transfers. • To check and post room amenities transfers. • To post beverage breakage/spoilage report in the system. • To check and post the beverage transfers. • To check and post the inter-kitchen food transfers. • To prepare daily flash food cost. • To prepare beverage flash cost. • To check and post entertainment checks within the property and other SBU. • To assist Finance Executive to perform the changes in micros. • To check the recipe and product cost of all items to be entered in the Micros system. • To prepare Officers checks by outlet to be credited to food and beverage cost. • To check menu recipe costing. • To post beverage and tobacco sales of all outlets for the month in bar reports. • To do costing of miscellaneous transfers. • To assist in the reconciliation of bar reports with the Outlet Manager/Bar in-charge. • To assist in the preparation of menu engineering reports • To perform spot check on bar that has significant shortage in bar report. • To perform receiving spot check. • To perform spot check of mini bar set up in unoccupied room.