Finance Department

Job Profile

Update: 26.06.08 / DHR-HR-FI-JP-006

F&B Cost Controller

Position: Department: Reporting to: Supervision: Summary: F&B Cost Controller Financial Department Chief Accountant To plan and supervise the daily operation of the cost control office, food and beverage stores, receiving, and purchasing departments, through guiding and supervising concerned personnel in the execution of their assigned tasks and duties. To provide the management with accurate figures of the hotels food and beverage costs. Overall responsible for the Food & Beverage cost control operation in the hotel. To prevent and detect accidental errors and / or fraud related to the receiving, issuing, and sales of items in the hotels F&B operation. To conduct training and cross-training of assigned personnel, so that all personnel is familiar with the duties of at least one position except his/her own. Minimum 2 years experience in the same position or similar. BA, University diploma 25 years up Good in written and spoken English

Experience: Qualifications: Age: English Proficiency:

This Job Profile is not intended to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with this position. It is intended to provide a profile of the principle elements essential for the performance of the job. All Job Profiles are subject to change.

This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

Finance Department

Job Profile

Update: 26.06.08 / DHR-HR-FI-JP-006

F&B Cost Controller

Responsibilities: Operational To ensure that Hotel Standard Operating Procedures are Followed in the above mentioned departments. To monitor the daily operation of the food and beverage stores, purchasing, and receiving departments, and ensure that reports are submitted on time, as per WG SOPs. To report all mistakes and/or failures to follow procedures immediately to the Financial Controller. To detect, investigate, and report any undue variances in receiving, issuing, and transfer-reports, or any other documents, to the Financial Controller and / or the Executive Chef. To supervise, guide, and assist the cost control personnel and Inventory Systems Officer with their tasks whenever needed. To ensure that the daily and monthly food and beverage cost reports are finalized and distributed according to schedule. To control daily, weekly, and monthly reports before distribution, and rectify any mistakes that may occur in such reports. To calculate and submit adjusted monthly food and beverage costs for the hotel. To calculate and up-date food and beverage recipes, in co-operation with EC and Purchasing department. To calculate and reconcile promotion budget reports for the hotel. To ensure that month-end inventories are handled according to SOPs To delegate and control all additional tasks that may be given to the cost control office. To submit any other reports, whilst keeping deadlines. As requested by the Financial Controller.

Daily Duties Daily food and beverage cost reports Ensure that daily issues, requisitions, and receiving reports are entered correctly and on time into the inventory system. Check that daily transfer, credit, and debit amounts are correct, and entered under the correct outlets. Supervise and check the entering of any additional credits and / or debits into the food and beverage cost programs, as instructed by FC. Check and approve the food and beverage cost reports prepared by the Assistant Cost Controller and the Cost Control Clerk. To ensure that the daily food-cost report is prepared and distributed according to schedule.

Store room and Purchasing procedures Check and approve Purchase Orders for the Food (and Beverage) store room(s). Ensure that all-operational procedure for the storerooms is followed.

This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

Finance Department

Job Profile

Update: 26.06.08 / DHR-HR-FI-JP-006

F&B Cost Controller

Purchasing and Receiving Supervise and assist the Purchasing and Receiving officers on a daily basis. Approve POs for the F&B stores. Check that POs are issued and followed up on a regular basis. Check that items and amounts received correspond to the specifications of the Pos. Check that receiving reports are filled in and distributed correctly.

Weekly Up-dating and costing of items and recipes To ensure that all food and beverage costs are updated bi-weekly, as per new prices received by Purchasing, in all systems and reports. To ensure that F&B recipe costs are updated, as requested by EC. To ensure that all F&B budgets are reconciled and distributed as requested by FC.

Store room and Purchasing procedures Check and approve Purchase Orders for the Food (Beverage) store room(s). Ensure that all-operational procedure for the storerooms is followed.

Purchasing and Receiving Supervise and assist the Purchasing and Receiving officers on a daily basis. Approve POs for the F&B stores. Check that POs are issued and followed up on a regular basis. Check that items and amounts received correspond to the specifications of the POs. Check that receiving reports are filled in and distributed correctly.

Up-dating and costing of items and recipes To ensure that all food and beverage costs are updated bi-weekly, as per new prices received by Purchasing, in all systems and reports. To ensure that F&B recipe costs are updated, as requested by EC. To ensue that all F&B budgets are reconciled and distributed as requested by FC.

Purchasing and Receiving reports Ensure that the Items not available report is accurate, and issued before 12.00 every Thursday. Check that the Returnable container monitoring logbooks are up-dated.

This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.

Finance Department

Job Profile

Update: 26.06.08 / DHR-HR-FI-JP-006

F&B Cost Controller

Monthly Month-end inventories Up-date price / cost of food and beverage items in inventory lists, and distribute to EC, BM, as per SOP. Distribute inventory lists to all concerned outlets / departments as per SOP FB 001. Monitor the physical stock taking of kitchen inventories in main kitchen, butchery, and bakery. Ensure that the checked and finalized store, kitchen, and bar inventories are entered into the Master lists, and Summary Inventory Report are printed for all inventories, as per SOP FB 001.

Monthly food and beverage cost reports On the basis of the figures acquired from month to date revenues, costs the inventories, and on other adjusted figures received from the accounting department, prepare monthly reports of Food and Beverage cost for the hotel. To ensure that Food & Beverage inventories are entered, adjusted, printed, and distributed according to SOP FB 001, Monthly stock-taking. Assist the Cost Control Clerk to divide the beverage sales into four categories, i.e.: Spirits, Wine & Champagne, Beer & Soft drinks, and others according to Micros sales report. The reports shall be presented according to WGH standard format, as per VPOP. Prepare any other month-end reports as requested by FC.

Purchasing and Receiving reports Check that the monthly report of deposited and returnable items is issued. Ensure that storeroom items received on the last day of the month are entered into the next months inventory. Ensure that follow-up on items not received is up to date.

Personnel Scheduling and attendance Set-up regular working schedules Enforce attendance and punctuality Set up special schedules for public holidays, long weekends, and during the vacation of any staff. Ensure that all staff have taken their holidays and vacation by the end of each year.

Training Prepare training programs for new staff. Cross training of staff in the various sections. Monitor the training of in-house trainees (F&B Cashiers, etc.)

This material is copyright protected and is property of Daniel G. Fuchs and Stephan Faessler.