Role Objective:
Senior Cost Controller’s role responsibility is to audit and analyze the operations activities of the outle within the property and provide the Outlet Manage Heads with the data necessary for cost control and profit maximization. Provide comprehensive support to the Chief accountant in all stages within the Cost Audit Function leading to the preparation of all monthly cost controlling reports and analyses.
Know-How (for all levels)
Responsible for establishing built in checks, technological and clerical procedures and tools in all phases of the operations for the purpose of regulating cost while sustaining food quality and service.
Monitors costs, compare them to the budget and take note & recommend appropriate action of variances;
Cost analyzing and controlling on products and taking necessary steps;
Help to secure a correct costing, using the existing system;
Involved in all aspects of variances such as unit sales price, unit costs of production and other costing discrepancies;
Provide reports specifying and comparing factors affecting prices and profitability of all products;
Analyze actual manufacturing costs and prepare periodical report with regards to standard costs compared to the accrual production costs;
Control void checks and complimentary meals (i.e. staff meal, gift vouchers, etc.)
Enforces Cost control policy and procedure and ensure restaurant(s) strict compliance and adherence.
Material Control
In Charge of Creating and setting up:
All F&B , non F&B and Assets clients groups tree
All cost centers Outlets and Stores on (F&B , Non F&B and Assets ) clients
All Items articles whether it’s profitable articles ( F&B ) or expenses articles (NON F&B + Assets)
All Users rights and passwords on ( F&B , Non F&B and Assets ) clients
In charge of Communicating with IT for all system issues and requirements as new reports or new setups.
In charge of all systems interfaces MC with Micros system and MC with finance
Symphony Control
Creating new menu key in micros POS for all outlet.
Adding detailed Arabic translation for each menu item in POS.
Setup menu item(s) group in POS.
Setup interface between POS & MC system.
Communicating and support IT for all POS system issues.
Accountability
Design and consistently administer system(s) of operations control in all phases:
a. Product development
b. Menu planning – engineering
c. Recipe standardization
d. Ordering and purchasing of stocks – Purchasing;
Warehouse operations control:
Receiving
Storekeeping
Stock issuance
Inventory
Production and dispatching of food
Service and sales insurance
Control all cost centers and apply the company’s standard costing system. Analysis of variances and reporting of the business aspect and financial operation results;
General
Reporting directly to Chief Accountant, ensuring the provision of accurate cost information on completed and ongoing task(s), transmit accuracy of data within the job costing and inventory system;
Undertaking any other tasks as assigned by the General Manager or Chief of finance.
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