Cost Controller

2 weeks ago


Dubai, United Arab Emirates RADISSON HOTEL GROUP Full time
  • Able to effectively control Food and beverage Costs.
  • Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
  • Prepare variance analysis for food & beverage and communicate with relevant parties.
  • Update and maintain receipts in the systems (FMC).
  • Check and verify voids in the POS systems.
  • Check and verify discounts on the POS systems.
  • Check and verify any happy hour discounts.
  • Check and verify all complimentary sales in POS systems.
  • Check and verify all staff meals and staff discounts.
  • Check and verify all Package meals.
  • Check and verify all settlements done on the POS system.
  • Check and cross-verify if all sales have been transferred correctly to the Property Management systems (PMS).
  • Check and verify for any lost postings.
  • Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
  • Check the menu pricing on the POS systems and ensure the correct prices are loaded.
  • Check the restaurant and bar checks daily.
  • Check the complimentary and confirm that all are approved.
  • Daily Import of Micros Sales to Materials Control system.
  • Tally all end-of-shift reports generated from all POS tills.
  • Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements.
  • Check the daily Food and beverage revenues report submitted by the income audit for the accuracy of covers and average checks.
  • Responsible for linking the articles and Recipes in Material Control.
  • Responsible for preparing daily Food and Beverage Reports and distributing them to management.
  • Responsible for monthly F&B reports and distribution to management.
  • Responsible for surprise spot checks at all F&B outlets.
  • Prepare the daily and monthly cost report department about the cost of sales.
  • Participate in stock-taking at the restaurants.
  • Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
  • Check and ensure all menu items have a recipe.
  • Coordinate with restaurant management and finance to sort out issues about F&B.

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