Title: Cost Controller

Position Overview:
To ensure that the goods and services produced by the hotel are of the best price while maintaining a high degree of quality and reasonable quantities. To ensure the accurate and timely reporting of all goods consumed and held on premises. To optimise the beverage and food cost percentages of the Hotel.

Our Vision is being leaders in creating experiences and properties that escape the ordinary.
Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our Vision and Purpose by delivering on our goals and values.

Our Goals

• Growing revenue above market
• Maximise assets
• Business transformation

Our Values

• Empowerment: We make it happen
• Possibilities: We evolve and innovate
• Community: We make the connection

Key Accountabilities

Your day-to-day

• Reports to the Purchasing Manager
• Establish and maintain procedures to ensure the timely ordering of products in relation to the hotel’s financial cycles.
• Ensure that all products purchased are properly stored and that adequate quantities and par levels are maintained for each item.
• Negotiate and maintain professional relationships with suitable suppliers.
• Maintain a competitive quote file for all Hotel products and review this file on a quarterly basis.
• Ensure that all purchased products are authorised in accordance with the established hotel policies and procedures.
• Ensure that invoices are received for goods purchased, attached to corresponding purchase orders.
• Check and distribute Daily Food & Beverage Tracker Spreadsheet (purchases vs revenue).
• Check and approve invoices in Coupa.
• Analyse weekly bar stocktake (if required) and distribute report.
• Ensure that all irregular purchases are processed with the required number of competitive quotes.
• Organise and perform monthly stock takes and calculate the cost of sales for both food and beverage products.
• Perform potential analysis and compare against usage.
• Accept all deliveries from suppliers are in line with hotels policy and procedures.
• Deliver internal requisitions to all areas of the hotel when needed.
• Assist the F&B Manager in the formation of menus for the purpose of optimising revenues while maximising margins and controlling food cost of sales
• Ensure that all of the established hotel policies are and procedures are followed with regard to product requisitioning and delivering.
• Attend all scheduled meetings.
• Comply with all of the established Hotel policies and procedures as outlined in the Team Handbook.
• Perform any other duties as directed by the Financial Controller, Food and Beverage manager, Purchasing manager and Executive Chef.