Cost Controller

Job Description

Title: Cost Controller

Company Name: Hotel Sarina

Vacancy: --

Age: At least 22 years

Job Location: Anywhere in Bangladesh

Salary: Negotiable

Experience:

• At least 2 years

• At least 2 years

• Age At least 22 years

EXPERIENCE

• Must have completed apprenticeship as a cook in a hotel or restaurant
• Must be good in English language in spoken and written form Must have Typing skills
• Must have Computer skills: Windows XP, Word, Excel, and MS Outlook. Additional: Stock Control System, WinZip
• At least 2 years of food costing experience in a star class hotel
• Must have good knowledge of food and beverage items, consumable items. 
• Must be knowledgeable in checking quality of goods and in working with supply schedules
• Must be able to lead a team with different nationalities.

AREAS OF RESPONSIBILITY

• The entire hotel department stores for food and beverage items only

POSITIONS DEMANDING CLOSE LIAISON

• With GM, Accountant, F&B, R&B in Daily operational matters
• Financial Controller Daily reports, authorization for purchases Accountant   Daily reports, day to day stores administration
• Food & Beverage Manager Quality of purchases, cleanliness, timely issue of items Hygiene and cleanliness of stores,
• Executive Chef Quality/Issues/Stock Update/Items to use up
• Front Desk Manager prepares all necessary customs documentation together with the accountant and be present for inspections

SPECIFIC DUTIES AND ACTIVITIES:

• Regular daily inspections of quality and state of items in food store rooms on a minimum of once per day. 
• Cleaning inspections and checks of all storerooms. 
• Regular inspections on the conditions of refrigerated store rooms must be carried out with
• Regard to temperature control and a temperature log needs to be maintained and kept on or near each walk-in fridge door
• All items are to be received and stored in their correct manner according to storing location, Packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation. 
• All storerooms to be cleaned and sanitized daily.
• All issues to be ready by requested time. Storerooms must always be kept locked when not working inside and a great emphasis to be placed on security of inventories. 
• All food and beverage orders are to be placed according to company policy liaising with Executive Chef, Bar Manager and F&B Manager.
• All administration matters to be carried out according to company policy and the direction of the accountant and the Financial Controller.
• Daily contact and exchange of information with Executive Chef, Sous Chef, Head Butcher and Head Pastry.
• Carry out inventories without fail as agreed with Financial Controller or from Head Office of Food and beverage stocks.
• Deal with any variances and carry out recounts as informed by Financial Controller.
• The Hotel Cost Controller is directly responsible that the guidelines for handling and Cleaning of machines and equipment are strictly followed by all stores crew concerned and that all stores crew are properly trained in correct use of equipment.
• Repair orders should be passed on to the F&B Manager to add to AVO list.
• The Hotel Cost Controller is to follow up on outstanding repairs and communicate accordingly with the Hotel Engineer

COMMUNICATION

• With GM, Financial Controller, Accountant, Executive Chef, F&B Manager, Chief Housekeeper

MANAGEMENT

• Lead subordinates successfully into productive working methods by setting an Example and utilizing all available management tools.
• Communicate to subordinates in a fair and correct manner even when under pressure.
• Ensure that correct disciplinary procedures are adhered to. Follow up on disciplinary reports.
• Unauthorized persons to be allowed inside the storerooms