Le Meridien ★ 3.7

PRIMARY OBJECTIVE:

To report on a timely basis the costs of raw materials and other supplies as they relate to the Food and Beverage Department. To monitor and maintain control of revenue and expenditure cycles.

Interface with Department Heads from time to time particularly with food and beverage, credit control, data processing and engineering. To communicate effectively with staff at all levels in achieving meaningful and timely information flow.

The Cost Controller will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

DUTIES & RESPONSIBILITIES:

1. Monitor the ordering, purchasing, receiving, storing and issuing functions.

2. Check food, beverage and general receiving reports, issues and transfer.

3. Prepare Daily Food and Beverage Cost Reports and sending by weekly.

4. To evaluate maximum and minimum stocks and have effective stocks. To carry out spot checks.

5. Review, process and transfer activities from procurement system to financial system.

6. Audit and log the daily Entertainment and Officer Check and post the allocation journal during closing.

7. Assist and verify the recipe costing for Food and Beverage.

8. Process the inter kitchen and beverage transfers and record to the Flash Food and Beverage spreadsheet.

9. Costing of special events for banqueting i.e. Special Promotions, Christmas functions etc.

10. To prepare and analyze monthly Food & Beverage potentials.

11. Conduct random stock take to determine beverage potentials for Outlets.

12. Stocktake of Production Inventories on an annual basis or as required.

13. To take charge of the month end beverage inventory counts and to produce the month end Food & Beverage control report.

14. Assist Food & Beverage Department in menu planning by means of costing, portion sizes, recipes, standardized menu, item presentation to ensure food cost objectives are met.

15. Assessing the popularity of each item on the menu of various Outlets by means of menu engineering on a quarterly basis.

16. Identify and implement initiatives to reduce costs and improve operational efficiency without compromising quality and service standards.

17. Collaborate with various departments such as kitchen, procurement, and finance to ensure effective communication and coordination in managing costs.

18. Understand and adhere to relevant workplace health and safety standards. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related Marriott International Policies.

19. Completely understand, implement and ensure adherence to Local Labor Laws and the Hotel Local standard operating policies.

20. Perform any duties as and when directed by your Department Head, Immediate supervisor and Hotel Management.

To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all associates are committed to their jobs and the success of the enterprise and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.

Free parking area.

Opportunity to attend TakeCare internal activities and internal training according to Marriott International.

Career development and growth.

Associate discount account at Marriott International's properties.

12 days of paid leave.

Social insurance during probation.

Multi-Tasking

Problem Solving

Dependability

Integrity

Positive Demeanor

Leadership

Managing Execution

Building Relationships

Generating Talent and Organizational Capability

Learning and Applying Professional Expertise

Education & Experience:

• High school diploma/G.E.D. equivalent
• At least 1 year of related work experience
• No supervisory experience is required