• Act as the cost controller in partnership with other departments, to attain cost competitiveness for the company.
• Ensure effective internal controls are in place, good corporate governance is practised and adhered to, and team up with operations to drive cost reduction initiatives.
• Report and provide all financial reports, analysis and interpretation for financial planning and strategies, responsible for the monthly management report for the business units.
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The Cost Controller plays a crucial role in managing the financial aspects of food and beverage operations, including cost calculation, control, and pricing planning. Responsible for ensuring efficient control of food and beverage costs and providing analysis and recommendations for improvement.
2. Principal Accountabilities:
Effectively control food and beverage costs by monitoring wastage, pilferage, and operational efficiency.
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embraces our diversity and provides a way of living, helping our Team Members build a strong foundation for health and well-being, seeking lifelong learning and mindful leadership, dreaming and connecting with a
embraces our diversity and provides a way of living, helping our Team Members build a strong foundation for health and well-being, seeking lifelong learning and mindful leadership, dreaming and connecting with a
Purpose
, and creating the most optimal work experience for them as an individual.
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Key Responsibilities In this role, you will report to the Cost Control Manager and have the opportunity to develop skills and knowledge in the following areas: Cost Control
Oversee, assess, and analyze all Principal expenses with the goal of reducing costs and achieving savings.
Ensure uniformity and consistency in cost reporting.
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9.0 Reviews in conjunction with the operations personnel the monthly stocks, including perishable items, maintained by stores and other departments such as, Maintenance, Housekeeping, Stationery, etc. a. Prepares a schedule of slow-moving items for management information. b. Liaises closely with the department heads regarding the possibility of utilising the said items, or the disposal of the said items to the group hotels.
10.0 Minimizes the cost of holding stocks by ensuring that the various items of inventories are not overstocked. 11.0 Checks the condition of all food items to ensure that all food items which are not fit for human consumption are disposed after in consultation with the Management, Executive Chef and Executive Assistant Manager (Finance). 12.0 Ensures that all stock items are properly stored in the appropriate receptacles.
13.0 Conducts surprises stock check on stock maintained by all department, namely a. General Store b. Sub-stores (eg. Sundry Store, Cold
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