Job Title: Cost Controller
Primary Responsibilities include, but are not limited to:
Financial Analysis:
- Conduct regular financial analysis to identify trends, discrepancies, and opportunities for cost reduction.
- Analyze cost structures and expenses to ensure alignment with budgetary objectives.
Expense Monitoring:
- Monitor daily expenses and control them, identifying areas of overspending or inefficiency.
- Implement cost tracking systems to ensure accurate recording of expenses.
Supplier Management:
- Evaluate and negotiate contracts with suppliers to ensure appropriate terms and prices.
- Continuously work with the procurement department head to evaluate supplier performance and explore opportunities to reduce costs.
- Review costs and consult with the Food and Beverage Manager and the Executive Chef to determine selling prices and any unusual quantity of ingredients.
- Control the cost of sales within budget limits.
Process Improvement:
- Work with the Executive Chef and Operations Manager to create a system-based list of all materials and items used in the company to oversee and monitor the procurement process and also to update prices immediately whenever they change.
- Identify and implement process improvements to simplify operations and reduce costs.
- Collaborate with operational teams to enhance efficiency and productivity.
- Work with the Executive Chef to verify recipes provided by the specialist chef.
- Prepare comparison reports with current prices and ensure that purchasing prices are in line with market rates.
Inventory Management:
- Supervise inventory levels and manage them to reduce expenses and improve stock levels.
- Implement inventory tracking systems to ensure accuracy and prevent stockpiling or depletion.
- Conduct immediate spot checks of inventory.