Cost Control Manager
6 months ago
Job Purpose:
Cost management monitoring and controlling updates and changes to costs, budget, and the cost baseline of the project. Monitoring and controlling costs by project, expenditure of project funds and the work performed as a result of those expenditures.
Major aspect of cost monitoring and controlling is to determine the relationship between the expenditures and the accomplishments.
The cost performance compare with business results.
Duties & Responsibilities:
Supervise cost control, receiving and stores team for all locations.
Checked the posting of all the items received for operation with suppler contracts daily.
Checked on variances, such as quantity ordered and quantity received, unit price etc. as per contract / agreement.
Checked postings of all transfers, stores issues, and store requisition forms for appropriate authorizations.
Investigated the reason for spoilage issue form and made the necessary adjustments in the system with approval from FM.
Prepared Inventory adjustment authorization forms for the Financial Manager’s approval.
Perform butchery test to calculate the yield percentage for all meat and seafood items as and when introduced in the menu.
Perform month end F&B inventory and spot checks on direct purchases.
Check on portion control on prepared food, butchery, and grill items.
Approved food & beverage requisition by ERP
Checked the monthly purchase requisition for all the storeroom items raised by storekeepers, for their quantity on hand, last price paid and quantity to order.
Do the Supplier Audit monthly to make sure that supplier delivery amount reconciliation as per contract and market.
JOB PURPOSE:
Verify the entire purchased invoice with LPO and forwarded to Accounts payable for payment signed and stamped.
Data entry in the system and article creation to purchasing order.
Tender menu costing and commercial projection
Project viability tender under bidding
Recipe costing and current market pricing evaluation
Inventory slow and non-moving reporting to FM.
Inventory high value and fast-moving report to FM.
Product branding and packaging monitoring.
Par stock maintenance at all time.
Verifying daily receipt with invoices
- Minimum Education: Post graduate specialized cost management - Work experience required: 10 years in Hospitality & Catering preferred. - Competencies: Finance / Accounting & Procurement functions & Operations. - Certificates & Licenses: Finance & Accounting
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