A A Al Moosa Enterprises Llc Looking for Cost Controller – F and B at Dubai Full Time

Skills Required:

1. Strong analytical skills
2. Good numeracy skills.
3. Proficiency in excel.
4. Time management.
5. People management.
6. Ability to adhere to deadlines
7. Pro-active approach.
8. Critical thinking.
9. Judgement and decision making.
10. Problem solving skills.

Duties & Responsibilities:

Primary Job Role:

1. Coffee shop bills verification, checking of serial no.
2. Checking of complimentary bills and forwarding it for DOF approval.
3. Verifying daily opera posting of restaurant bills with posting journal.
4. Cash verification and spot checking of cash on all the outlets.
5. Checking breakfast buffet left over food in the kitchen and any other food wastage & reporting the same.
6. Daily physical inventory of shelf items in all outlets and reconciliation of inventory with consumption report.
7. Posting daily transactions of coffee shop purchases and issues in the stock summary work sheet for monthly invoices and stock summary report.
8. Daily checking of coffee shop regular LPO’s and also confirmatory LPO’s for proper account codes and rates.
9. Daily checking of outlets purchase request and issues done to outlets.
10. Bills cancellation on RMS system with approval of DOF.
11. Collect printed KOT on daily basis and check for any cancel KOT in RMS system.
12. Preparing weekly wastage control report.
13. Preparing weekly stock expiry, short life and dead stock report.
14. Prepare weekly price increase or decrease report.
15. Monthly stock taking in F&B store.
16. Reconciliation & analysis of month end stock summary of store, variance report and preparing month end stock report.
17. Preparing month end fruit basket, welcome drink, duty manager, night auditor and staff food consumption report.
18. Prepare month end report for loyalty bills discount.
19. Preparing month end cost report.
20. Preparing monthly dead stock and slow moving items report.
21. Recipe costing for all the outlets.
22. Updating the RMS system with new price and cost.
23. Recipe costing for any other special menu introduces in the restaurant.
24. Recipe costing for dinner buffet and breakfast buffet menu.
25. Monthly inventory of cutlery & crockery and then reconciliation and reporting of the same.
26. Periodically preparing report on portion control and report on variance.
27. Informing and distributing of suppliers cheques.
28. Review and reconcile RMS cost/JDE cost.