Cost Control Clerk

• Make spot checks each week, on procedures of purchasing, receiving, storing, issuing, preparing and portioning.

• Review the receiving records prepared by receiving staff.

• Review the store issues summaries for the day prepared by Chief Storekeeper.

• Periodically, review and confirm the procedures for receiving merchandise.

• Follow up and verify the procedures set up for food, beverage and banquet costing established by the Management.

• Responsible for the accurate preparation of the Daily Purchases and Issues Report, calculation and extension of all Invoices, F&B Requisitions, Beverage Perpetual Inventory Records, Food & Beverage, Sales Analysis, F&B Material Control Sheet, Average Food Check per cover and the preparation of the F&B Monthly Inventory Sheet showing the cost of goods and percentage of food and beverage items to sales.

• To verify standard recipe cost detail prepared by Executive Chef.

• Supervises tallying of all items sold on the menu or drink lists of each F&B outlet.

• Carries out spot checks on portion control of all items dispensed in the kitchens.

• Maintains wine information detail.

• Supervises taking, calculation and extension of month-end food and beverage inventories.

• Safeguard all F&B inventories and provide management with timely and accurate operational cost figures.

• Prepares Monthly Cost Controller report and get the endorsement from Food & Beverage Department before submitting to NWHTY.

• For an effective job to be the end result, it is of great importance that an atmosphere of complete co-operation exists between the Food and Beverage department personnel and the Food & Beverage Controller and this co-operation must be reciprocated.

• Performs other delegated duties as assigned by his supervisor

• Insurance
• Training & Development
• Accommodation - Hoiana Staff Village
• Annual leave
• Heath checkup
• Employee shuttle bus service
• Uniform

• Knowledge in costing of food and beverage operation

• Familiar with hotel internal systems and procedures

• Ability to coordinate with relevant department

• At least 1 year’s working experience in international class hotel

• 2 years experience in a similar capacity is preferred

• Experience in Check EAM is preferred