Cost Controller

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Cost Controller

Job Summary
To establish guidelines and ensure accountability over safeguarding the company's investment in F&B inventory by preventing and limiting excessive costs. Ensures that the hotel's policies are adhered to in the areas of purchasing, receiving, storing and issuing and revenue control. Supplies management with the tools for planning and controlling of the F&B Department. Responsible for preparing accounting information relating to food and beverages and enabling timely preparation of financial and statistical reports in accordance to MEA Standard.

• Department / Division: Finance/Procurement
• Reports to: Purchasing Manager/Accounting Supervisor/AFC
• Responsible for: Accounting Supervisor/AFC

RESPONSIBILITIES
The primary responsibilities of the role include:

Complete issues reports (storeroom requisition)
• Approve REQ/PO in BirchStreet as per LSOP threshold (storeroom requisitions)
• Verify and contra-sign invoices after reconciling with daily receiving Log
• Checks receiving report & market list
• Balance Food & Beverage system with account payable
• Perform Price comparison for suppliers and comp sets as required
• Analysis food & beverage sales history
• Update standard recipes & buffet
• Create item sales button on My Micros upon request of F&B
• Update butcher test
• Attend BEO meetings and work with Events Team and Executive chef on DDR package allocation/prices and item creation in My Micros screen for banqueting team
• Forward closing information to accounting
• Monitor and reconcile usage of "Open food" and "Open beverage" option
• Update standard recipes & buffet. Assist in establishing standardized food portions and standard food recipes, and periodically review the calculation and preparation of them to ensure that the optimum cost is maintained
• Complies with MEA health, safety and hygiene standards
• Control food and beverage preparation, on a redefined timely basis, by means of cost ratios (which are the cost of goods sold expressed in relation to actual sales).
• Calculate standard potential food costs based on the sales history and the standard recipes, and compare them with the actual results.
• Assist in defining standardized beverage portions and calculate their potential cost ratio.
• Compare actual and potential sales of beverages on a fixed timely basis.
• Make surprise controls in Bars and Restaurants to ensure that procedures and service instructions are followed and that quality and quantity meet the desired standards.
• Reviewing and auditing of all F&B invoices and verify that quantities and prices listed are those of purchase orders, market lists and/or various beverage orders lists.
• Take inventories on a monthly basis of all F&B items on stock and prepare monthly storeroom reconciliation.
• Assist in establishing and checking purchase specifications and periodically review them to make sure that they are followed and also check if competitive market prices are being obtained.
• Inspect the receiving and storing/issuing departments and confirm that the established MEA Addis Ababa procedures are maintained.
• Review the work of the food checkers and/or cashiers, to make sure that there are no irregularities and that the pricing of the guest checks is in accordance with the current menus and that no food is leaving the kitchen without being checked and priced.
• Prepare desired financial and statistical results by taking into consideration the established calendar of reports.
• Attend meeting with Purchasing team to discuss any open items
• Supervise activities performed by storekeeper and receiving agents
• Prepare, analyze and report slow moving store items to concerned departments
• Prepare, analyze and report nearly expiring store items to concerned departments
• Conduct spot check for storerooms at least twice a month
• Communicate store(s) closing open/close timings for requisitions
• Establish store(s) month end closing process for inventory count
• Take inventories on a monthly basis of all F&B items on stock and prepare monthly storeroom reconciliation.
• Forward closing information to accounting with finalized cost analysis and reporting
• Monthly receiving report should be generated by receiving agent and checked by Cost Controller
• Beverage perpetual (on-hand) inventory is audited on a monthly basis and the results are compared to actuals once per month.
• Beverage pars/Par sheets updated annually (or as specified by Continent Finance), posted and adhered to. DOF and DF&B signatures included on pars. Pars are dated.
• Beverage pars are audited.
• Perform other duties assigned by his/her Supervisor.
• Approve REQ/PO in BirchStreet as per LSOP threshold (storeroom requisitions)

PREFERRED QUALIFICATIONS

Education: BA Degree in Accounting, F&B Cost Control or related

Related Work Experience: At least 2 years of related work experience.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

The world is a big place and Marriott Executive Apartments offers temporary housing that feels like home in the biggest and best cities for business travel across Europe, Asia, Latin America, Africa and the Middle East. Join the Marriott Executive Apartments team and help our guests adapt to a new locale and feel comfortable and cared for while living away from home. In joining Marriott Executive Apartments, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.