Food & Beverage Cost Controller

Scope of Work

: Vision and Values
As Cost Controller, I fully comprehend the vision of Six Senses (Property name) to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
Wellness
I will fully embrace and safeguard the overall Wellness philosophy, concepts and programs. I will ensure that all wellness brand initiatives are fully embraced, and I will participate regularly in our Mission Wellness activities.
Sustainability
Sustainability is at the core of everything we do at Six Senses. I will ensure to follow all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic by 2022. I will maintain a harmonious and sensitive approach to our environment and cultural surroundings.
Operational Ownership
In this role, I will assume full responsibility for the efficient operation of the financial department especially in cost control within Six Senses financial operating standard.
I will assist to ensure that all set policies, procedures, best practices are in place and rigorously enforced.
A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained in line with brand and statutory requirements.
All activities within the department will be carried out ethically, honestly and within the parameters of local law.
An important part of the role is to interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback, using guest name whenever possible.
I have full knowledge of all facilities and services offered by the resort including all F&B outlets and room categories as well as their location and layout.
I will perform the following relevant tasks for this role:
•Keeps records and books of all stock items transaction.
•Controls physically, the receiving, storeroom and production areas for proper and adequate stock items handling and presentation according to what is established by the F&B Manager and the resort management.
•Assists in checking and establishing the purchasing specifications, to spot check quality, price and service of purveyors and market in order to make sure the operation gets the best quality prices from regular and reliable supply sources.
•Spots checks receiving practices and controls that receiving meets specifications by checking daily supply reports list and registers the purchases in the cost books and perpetual inventory cards.
•Supervises the receiving, storing and issuing procedures and supervises store-room hosts and premises for proper recording, storing, inventory turnover, issuing checks for proper inventory rotation avoiding waste and pilferage.
•Responsible for store-room order and cleanliness.
•Checks for waste, pilferage, proper utilization of food and beverage in production (kitchen) and bars.
•Checks Food & Beverage Cost Controller standard recipes are followed.
•Controls portion sizes according to meat cart and standard recipes and checks captain orders for proper credit to the kitchen and the bar, when items issued.
•On a periodic basis, reviews standard recipes for proper costing.
•Reports total food and beverage cost percentage on daily basis, to make food cost and beverage reports and beverage cost report, to take bar inventories, control potentials.
•Compiles the food and beverage cost control report, on monthly basis, including the monthly food cost report, monthly beverage cost report, slow moving items, resume of sold items in the various restaurants, comparative per unit purchasing price of food and beverage items, monthly store room reconciliation, monthly food and beverage reconciliation.
•Records, on daily basis, food and beverage movements in cost books, to check for proper requisition and inter-kitchen transfers costing and extensions, to control daily officer checks and host canteen consumption.
•Checks figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.
•Operates computers programmed with accounting software to record, store, and analyze information.
•Complies with governmental and company policies, procedures, and regulations.
•Classifies, records, and summarizes numerical and financial data to compile and keep financial records, using journals and ledgers or computers.
•Coded documents according to company procedures.
•Informs the Director of Finance of any complaints or any other problems that may arise.
•Reacts to all daily operating problems and complaints rose and to offer solutions.
•Is fully conversant with all health and safety, fire and emergency procedures.
•Attends meetings and training as required by supervisors.
•Upkeeps Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
•Strictly adheres to LQA standards and guest comments.
•Performs any additional tasks given to me by supervisor/management.
General
In this role, I will behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team. Qualification : Skills and Experience
To execute the position of Cost Controller, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum of a Diploma/Bachelor’s degree in Finance or Accounting or similar qualifications and professional accounting body certification. I have more than one year’s experience in a hotel accounting role.
I am a personally involved, visible and proactive host with excellent organizational skills. I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer and I have experience and I am able to work in a cross-cultural environment positively.
Technical skills include advanced MS Office, Outlook platforms and Materials Control (MC), plus able to operate 10-key calculators and to perform calculations. I am also familiar with various hotel systems including POS, PMS and CRM platforms. I have an excellent command of written and spoken English with a solid knowledge of the local language and customs.
I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, operating standards, facilities and services. Accommodation Provided : Yes