Cost Controller

Company Description

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

Job Description

Position:            Cost Controller

Department:      Finance

Reports to:       Director of Finance & Business Support

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PURPOSE OF POSITION

To contribute to the success of all F&B Outlets by striving to achieve higher margins through effective analysis and auditing of cost control factors linked to food production and service.

KEY ROLES & RESPONSIBILITIES

INVENTORY PROCEDURES

• Produce monthly F&B cost control report for senior management detailing achieved cost against budget, inventory results and explaining any action points
• Provide concise and accurate reconciliation of F&B costs for Financial Controller
• Conduct monthly physical inventories on all beverage areas (store & beverage outlets), check and sign all inventory sheets in line with policy and procedures
• Produce monthly outlet inventory results detailing credits/debits for adjustments such as management rebates, cocktail sales, wine by the glass, recycled beverages, food transfers
• Assist Accounts department with goods receiving inquiries and invoice application
• Produce monthly (or as required) detailed menu analysis based on recipe costings.
• Produce daily flash food cost report for Executive Chef & Team

Control Procedures

• Introduce and monitor par stock levels in all beverage outlets including banquets
• Ensure POS/PMS is updated with accurate outlet revenue potentials
• Provide Director of F&B with suggestions for future price structuring of menu, utilizing knowledge of current trends and unit prices
• Perform continual housekeeping duties on POS/PMS and maintain correct set up of products for purchase and recipe use
• Liaise with central purchasing department on any supply or pricing issue

Staffing Procedures

• Attend monthly F&B meetings and daily operation briefings
• Ensure compliance with all health, safety and hygienic legislation
• Control monthly payroll and staff requirements in line with business
• Conduct monthly appraisals for cost control staff
• Conduct disciplinary reviews on a timely basis when appropriate
• In conjunction with training manager, provide training for all POS/PMS users
• Willing to work a flexible schedule to accomplish all major responsibilities and tasks
• Monitor the completion and distribution of daily in-house reports (F&B, Rooms segmentation, Flash, and Labour)
• Reconcile and monitor all assigned balance sheet accounts according to the policy
• Responsible for the monthly Journal and closing entries as assigned
• Responsible for month-end deadlines and schedules
• Manage all banking transactions for the operation
• Oversee all revenue processes for the hotel
• Monitor front office rebates. Oversee the preparation of the daily operational package that is routed to the General Manager and the Financial Controller
• Assist the General Cashier in performing surprise float counts
• Assist in General Cash and Income Audit Functions, as required

PERSONAL ATTRIBUTES

• Excellent written and verbal skills
• Ability to motivate employees
• Proven leadership skills
• Significant experience in Word, Excel, POS & PMS and other required systems

EXPERIENCE

• Minimum 3 years previous experience in a similar position preferred
• Experience of manual cost control environment and in F&B department

   

Qualifications

QUALIFICATIONS

• Graduate of Accounting or Finance Course