POSITION SUMMARY:
The Cost Control Accountant, Shared Services is accountable for assisting the Director, Operational Accounting in providing control, direction and support to Food & Beverage operations to ensure that the decision making and financial process is based on accurate, timely and meaningful information. He / She is also responsible for assisting the Director, Operational Accounting to identify opportunities to improve efficiency resulting in improved financial performance for F&B. Activities may include process re-engineering, ad hoc project work, analyzing data, collaborating with stakeholders and implementing improvements. He / She is directly responsible for the monitoring and control of food and beverage costs, provide direction and support to all restaurants, bars and snack bars/cafes in planning, purchasing and usage. He / She must provide accurate, timely and meaningful information for decision making, maintain data systems integrity and ensure compliance with budgets.
PRIMARY RESPONSIBILITIES:
1. Monitor, control and audit food and beverage costs for all outlets. This includes:
1.1. Menu ingredients and measures, recipes and yield calculations
1.2. Physical audit of plated meals and beverage usage and pours
1.3. Wastage rates
1.4. Stocktake variances
2. Analyses and recommends food and beverage cost of sales that ensures maximum contribution and profit.
3. Assists all outlet Chefs and Managers:
3.1. To control daily food and beverage costs
3.2. With menu engineering, and
3.3. To determine maximum product mix
3.4. Maintain budget levels for food and beverage costs
3.5. Ensure all menu items have accurate recipes and are entered in the menu engineering system
4. Provides food and beverage cost reports – e.g. buffet cost report, sales mix report, and open items reports.
5. Liaises with procurement, warehouse, general ledger, and accounts payable departments
6. Works with POS Administrators to maintain integrity and accuracy of Micros database.
7. Manages, leads and develops direct reports
8. Analyses and compares actual against budgets in monthly P&Ls
9. Analyses stocktake variance from monthly stocktake (including F&B and non F&B outlets).
10. Works with management to help devise and implement business improvement projects.
11. Ad hoc tasks as assigned by management.
KEY PERFORMANCE INDICATORS:
Product
1. Ensure Birch Street system accuracy for menu item recipe & ingredients on an on-going basis
2. Ensure physical compliance to menu recipes
3. Provide daily food and beverage cost reports to outlets and recommendations to assist in meeting budget requirements
4. Monitoring of wastage
5. Analyzing food and beverage product mix
6. Analyzing food and beverage cost of sales
7. Conducting inventory stocktake
Financial
1. Adherence to cost of sales percentages
2. Monitoring of food and beverage cost by outlet on a daily basis
3. Compare reported daily food costs against actual deliveries
4. Validating food, beverage, tobacco and retail cost of sales
Reporting
1. Monthly reporting of physical stock take results
2. Monthly reporting of wastage
3. Daily reporting of consolidated food and beverage costs
Customer Service / Communication
1. Ability to communicate to all levels of management
2. Service standards are consistent with departmental expectations
3. Adherence to all relevant policies and procedures
4. Constructive relationships are built with team members and business managers
5. Adheres to, and supports the Company's Vision & Values
6. Displays a high commitment to improving customer service
7. Adopts and implements new approaches and practices to meet changing circumstances
8. Clearly understands the strategic Vision of the Company and how it impacts on the Business Unit / function.
9. Anticipates and assesses issues, risks or opportunities facing the Company and applies effective, creative solutions
10. Achieves agreed objectives and accepts accountability for results
QUALIFICATIONS:
I. Experience
1. Minimum 3 years post graduate experience in cost accounting or analysis preferably in the F&B / hospitality sector
2. Experience in the gaming industry or in a large hotel environment with multiple F&B outlets preferred
II. Education
Tertiary education in Finance / Business discipline
III. Skills / Competencies
1. Professional presentation and communication skills with the ability to build relationships at all levels within organization
2. Proficiency in MS Office Products particularly in Excel
IV. Other Attributes
1. Self-starter, mature, confident
2. Able to work with all levels of staff
3. Demonstrated ability to work without supervision
4.High level of motivation and discipline to achieve business objectives and common goals