Cost Controller - F&B Control (Assistant Manager)

Responsibility

• Establish and maintain local policies as they relate to the receipt, issuance and general controls of food and beverage.
• Ensure F&B inventory movements are accounted for, in compliance with the Club’s policy and are properly supported with appropriate documentation.
• Maintain accuracy of POS System data.
• Monitor daily revenues and costs and prepare a daily and month to date Food and Beverage Cost Report timely as prescribed in the Accounting and Finance Manual and prepare journal entry.
• Prepare monthly Food & Beverage costs with emphasis and detailed analysis by outlet on exceptional variances including sales ratios, slow moving items, breakages & loss, etc., and provide recommendations to improve F&B profit margin.
• Maintain menu costing on all food and beverage items and make Management aware of any pricing problems.
• Verify, extend and tabulate the above inventories and prepare the monthly inventory adjustments journal entry.
• Assisting F&B department on menu engineering, menu costing, sale price setting, before the launch of menu.
• Prepare P&L report for specific or special occasion on potential food cost, beverage cost, and other related expenses and communicate with relevant chefs or departments accordingly.
• Establish and maintain a cost allocation transfer system for food and beverage supplies to the various departments and summarize these transactions for each financial period close.
• Gathers and manipulates business data from a variety of sources and provides recommendations to Management for decision-making purposes in a timely and accurate manner.
• Ensure the preparation of a comprehensive monthly analysis report required by the Finance Controller for internal control purposes.
• Perform any additional duties as assigned by the Finance Controller from time to time.
• Constantly monitor all food and beverage controls to ensure compliance with the Club.
• Assist in the monthly food and beverage inventories count and extension.
• Coordinate with Kitchen and F&B to prepare daily market order for kitchen and ensure all items are received by policies & Procedure.
• Coordinate, attend and monitor all food and beverage, general and other physical inventories (including Operating Equipment) to ensure accuracy and ensure significant variances are investigated and explained.
• Cost all food and beverage items and where practical, input these costs into the point of sales system, and generate and analyze monthly potential food and beverage cost of sales.
• Establish and maintain a database for food and beverage inventory stock including up - to - date pricing.
• Verify the reasonableness of usage or consumption of food and beverage and operating supplies.
• Review reasonableness of spoiled beverage.
• Monitor and record all house account meals and entertainment expenses and report any non-compliance with the Club’s policy to the Financial Controller for follow-up.
• Review the Recipe Costing prepared by Chefs, check the portioning and ingredients to ensure accuracy.
• Conduct regular spot checks in the kitchen and storage areas to ensure food and beverage are properly stored in a safe, locked location.
• Review and spot check on consignment stock in Retail outlets.
• Perform any other spot check as prescribed in the Food and Beverage Manual.
• Review the control and record of operating supplies to ensure they are handled
  properly.

People Functions

• Must be willing to work a flexible schedule in order to accomplish major
  responsibilities and tasks.
• Must be willing to accept assignments on as need basis, in order to promote teamwork.
• Must have a commitment to follow all local and Club policies and procedures as they relate to food and beverage control.
• Maintain a close working relationship with F&B Manager and Executive Chef and make them aware of any potential problems or opportunities to improve the controls in their areas.
• Conduct self in a professional manner at all times and encourage staff to do the same.    

Qualification requirements

• Bachelor’s Degree in Accounting.
• Minimum 5 years experiences in this role.
• Strong decision-making skills with the ability to work independently and as a team.
• Fluently written and spoken English.

• Life insurance
• กองทุนสำรองเลี้ยงชีพ
• กองทุนสำรองเลี้ยงชีพพนักงาน
• การช่วยเหลือพนักงานและครอบครัวเมื่อถึงแก่กรรม
• การฝึกอบรมและพัฒนาพนักงาน
• ค่าครองชีพ
• ค่ารักษาพยาบาลนอกเหนือจากประกันสังคม
• งานเลี้ยงสังสรรค์ประจำปี
• ทำงานสัปดาห์ละ 5 วัน
• ประกันชีวิตหมู่
• ประกันสังคม
• ประกันสุขภาพ
• ประกันอุบัติเหตุ
• ลาบวช
• สวัสดิการเครื่องแบบพนักงาน
• เครื่องแบบพนักงาน, ชุดยูนิฟอร์ม
• เงินกู้ฉุกเฉิน เมื่อพนักงานอายุงานตั้งแต่ 2 ปีขึ้นไป
• เงินช่วยเหลือฌาปนกิจ
• เงินรางวัลอายุการทำงาน
• เงินโบนัสประจำปี
• เที่ยวประจำปี หรือเลี้ยงประจำปี
• โบนัสประจำปี