Finance

Under the general direction of the Accounting Manager, the Cost Control Supervisor is responsible for maintaining an effective control over Food and Beverage cost and inventories.
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<h3>Main Duties</h3>
1. Assist in providing analytical review on costs (food &amp; non-food) and make recommendation on how to better manage costs.&nbsp;
2. Supervises his/her associates within the accounting section and promotes the Discovery Values in the work place.&nbsp;
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<h4>Operational&nbsp;</h4>
1. Prepares the monthly Food and Beverage Cost Report and release the report in accordance with the reporting schedule as set by the management and owners, i.e. 15th day of the following month.
2. To ensure that the journal vouchers to record food &amp; beverage cost, general supplies, operating equipment and tobacco are released in accordance with the deadline set.
3. To conduct regular spot-checks of food and beverage to assure compliance with standard purchasing, receiving, storeroom and inventory control procedures.
4. To conduct regular spot-checks in the storerooms to ensure the accuracy of the "Daily Record of Food Purchases and Issues", "Daily Record of Beverage Purchases and Issues" , storeroom requisitions and extensions.
5. To conduct regular spot-checks of perpetual inventory cards in the beverage storeroom (or of computerized perpetual inventory system) and all bar par stocks.
6. To conduct regular spot-checks on accuracy of food and beverage charge postings.
7. To conduct the monthly physical inventory-taking of all storeroom (food and beverage, general stores and operating equipment).
8. To assist in the development of a Master Food and Beverage Cost Sheet to be updated quarterly or more often as the hotel deems necessary.
9. To investigate variances between actual and potential costs (food - more than 1.5%; beverage - more than 1.0%)
10. To coordinate with Hotel Purchasing Officer regarding status of purchase orders and incoming shipments.
11. Reports operational issues and accounting system problems to Accounting Manager / Financial Controller.
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<h4>Budget and Costing</h4>
1. To be able to understand the Department&rsquo;s Operational Budget and actively participate in all cost saving efforts.
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<h4>General Duties</h4>
1. To report for duty punctually wearing the proper office attire/uniform and name badge at all times.
2. To participate in departmental meetings and activities.
3. To provide courteous and professional service at all times.
4. To attend continuous training and development programs of the hotel.
5. To maintain good working relationship with colleagues and other departments.
6. To ensure that the correct standards, policies and procedures are maintained as stated in the Department&rsquo;s Operations Manual.
7. To obtain complete understanding of and adhere to the hotel&rsquo;s code of conduct.
8. To obtain complete understanding of and adhere to the hotel&rsquo;s policy relating to fire, hygiene, health and safety.
9. To safeguard confidentiality of information processed by the department.
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<h4>Administration</h4>
1. To ensure that all departmental reports and correspondences are accurate and submitted on a timely basis
2. To ensure that files are maintained and updated, merged and purged as necessary on a regular basis.
3. To ensure that his/her associates and team are supervised accordingly by displaying the Discovery Values in the work place.
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<h4>Occasional</h4>
1. To perform tasks that may be assigned from time to time.

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