Cost Controller

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

Position: Cost Controller

Department: Finance

Reports to : Director of Finance & Business Support

PURPOSE OF POSITION

To contribute to the success of all F&B Outlets by striving to achieve higher margins through effective analysis and auditing of cost control factors linked to food production and service.

Responsibilities

Produce monthly F&B cost control report for senior management detailing achieved cost against budget, inventory results and explaining any action points; Provide concise and accurate reconciliation of F&B costs for Financial Controller; Conduct monthly physical inventories on all beverage areas (store & beverage outlets), check and sign all inventory sheets in line with policy and procedures; Produce monthly outlet inventory results detailing credits/debits for adjustments such as management rebates, cocktail sales, wine by the glass, recycled beverages, food transfers; Assist Accounts department with goods receiving inquiries and invoice application; Produce monthly (or as required) detailed menu analysis based on recipe costings.; Produce daily flash food cost report for Executive Chef & Team; Introduce and monitor par stock levels in all beverage outlets including banquets; Ensure POS/PMS is updated with accurate outlet revenue potentials; Provide Director of F&B with suggestions for future price structuring of menu, utilizing knowledge of current trends and unit prices; Perform continual housekeeping duties on POS/PMS and maintain correct set up of products for purchase and recipe use; Liaise with central purchasing department on any supply or pricing issue; Attend monthly F&B meetings and daily operation briefings; Ensure compliance with all health, safety and hygienic legislation; Control monthly payroll and staff requirements in line with business; Conduct monthly appraisals for cost control staff; Conduct disciplinary reviews on a timely basis when appropriate; In conjunction with training manager, provide training for all POS/PMS users; Willing to work a flexible schedule to accomplish all major responsibilities and tasks; Monitor the completion and distribution of daily in-house reports (F&B, Rooms segmentation, Flash, and Labour); Reconcile and monitor all assigned balance sheet accounts according to the policy; Responsible for the monthly Journal and closing entries as assigned; Responsible for month-end deadlines and schedules; Manage all banking transactions for the operation; Oversee all revenue processes for the hotel; Monitor front office rebates. Oversee the preparation of the daily operational package that is routed to the General Manager and the Financial Controller; Assist the General Cashier in performing surprise float counts; Assist in General Cash and Income Audit Functions, as required; Excellent written and verbal skills; Ability to motivate employees; Proven leadership skills; Significant experience in Word, Excel, POS & PMS and other required systems

Requirements

Minimum 3 years previous experience in a similar position preferred; Experience of manual cost control environment and in F&B department; Graduate of Accounting or Finance Course