Assistant Cost Controller SOFITEL

Cost Control & Analysis

• Monitor daily food and beverage revenues and costs against budgets and forecasts.
• Conduct regular analysis of F&B cost of sales, highlighting variances and recommending corrective actions.
• Ensure proper portion controls and standard recipes are adhered to across all outlets.
• Maintain an updated costing system and ensure accurate recipe costing for menus and promotions.
• Review, analyze, and validate banquet event orders (BEOs) to ensure proper costing and profitability.

Inventory & Receiving Control

• Supervise receiving procedures to verify weights, quantities, and quality of items.
• Conduct regular spot checks of storerooms and outlets to ensure compliance with standard procedures.
• Coordinate monthly and quarterly stock takes for all F&B outlets, reconciling discrepancies and preparing detailed variance reports.
• Ensure proper storage practices are followed to reduce wastage, pilferage, and spoilage.

Systems & Reporting

• Maintain and update the F&B costing system (e.g., FMC, MC, or other hotel systems).
• Generate daily, weekly, and monthly F&B cost reports for management review.
• Assist in preparing budgets and forecasts by providing accurate cost data and trend analysis.
• Ensure compliance with internal control policies and audit requirements.

Collaboration & Training

• Work closely with Executive Chef, F&B Managers, and Purchasing to ensure alignment of cost control measures.
• Support the operational team with training on cost awareness, recipe compliance, and wastage reduction.
• Provide recommendations to improve efficiency in F&B operations through cost-saving initiatives.