Senior Cost Controller

Radisson Hotel Group

Compares quoted prices to invoice prices.

Verifies food and beverage invoices on a selective basis and occasionally spot checks invoice unit costs to match them with the market quotation sheet.

Totals and codes invoices on a daily basis.

Ensures that all items requisitioned are properly accounted for by observing the requisitioning process.

Reviews total food and beverage requisitions for pricing and extension accuracy.

Maintains costs percentages on a daily basis for both food and beverage and prepares a daily report.

Maintains liquor storeroom perpetual inventory.

Works with the Executive Chef to co-ordinate tracking of high cost items in the food area.

Reconciles all food and beverage costs deviations between requisitioned costs and physical inventory cost on a monthly basis.

Updates menu costs quarterly for all outlets and meal periods.

Observes storeroom and kitchen inventory procedures and takes action when necessary.

Supervises and assists in taking physical inventories of all food and beverage.

Performs closing duties relevant to the accounting of the food and beverage department.

Prices and extends all monthly food and beverage inventories.

Debits miscellaneous food cost deductions to proper ledger accounts and credits food and beverage cost accounts so that both sides balance.

Prepares preliminary food and beverage cost report to summarize purchases.

Prepares menu potentials by developing and compiling accurate menu abstracts.

Develops potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager.

Checks merchandise received daily to determine that it conforms to weight, trim, and count specifications.