F&b Cost Controller
4 months ago
**Roles and Responsibilities - Cost Controller**
Assist with general administrative tasks assigned by the GM and Head Chef.
These tasks may depend on the required information requested by the head chef and general manager.
Ensure that each task is fulfilled timeously and accurately o Ensure that the instruction is followed, and the required format (depending on the need)
**Transfers**
The transfers between cost center's is integral to stock issues and identifying where the issues lie. It is important that these are up to date.
- Ensure that the transfers between cost center's are done every day.
- Ensure that the correct UOM are used in these transfers.
- Ensure that each transfer is accurate to the designated cost centre.
**Stock Take**
Stock taking is key to the rote of the cost controller, in that the entirety of the role resides on managing and keeping track of stock movement of the store.
- Ensure the availability to input Mid-Month, Month End and Daily stock takes (Cycle counts) e Ensure that cycle counts are sent to the inventory manager every day before 12am.
- Ensure that accurate cycle counts are captured.
**Price Claims**
Price claims aim to ensure that we receive the correct pricing for our goods bought according to the Master Buying List. When we are charged the incorrect pricing, we aim to claim this money back to the business.
- Ensure that price claims are submitted each week.
- Ensure the correct 00M is used to receive the correct amount.
- Know the MBL and what the price of goods negotiated at.
- Ensure that the price claims are done and submitted before invoices are sent to accounts.
- CC the GM and Accounts when requesting the price claim from the supplier.
**Invoice Checks**
Checking of the invoices is crucial to establish that Micros has received the correct amount of goods and that the accounts department receives the correct invoices. Something Good operates on Micros and head office operates on Xero for the paying of invoices. Micros and Xero needs to be accurate.
- Ensure that all the invoices have been processed.
- Ensure that the correct credit notes accompany the required invoices.
- Correct any errors that are found.
- Establish any price increases on the respective items.
**Kitchen and Bar Waste**
Waste is recorded to ensure that we declare stock items that we are unable to sell to our customers i. e spoilt products, stock items that will cause variances that do not accumulate to theft.
Ensure that the staff record all the waste for the day.
Check the validity of the recorded waste and ensure that the stock items have not been stolen.
Ensure that the waste is booked into Micros and declared to the GM.
Tuesday by COB for the previous week.
Ensure that waste is declared before any stock take as determined by the GM; namely mid-month, month end and cycle counts.
Ensure that the waste is recorded for the kitchen and bar respectively.
**Production**
- The cost controller is responsible for running production daily. The production SOP can be used as a tool for guidance.
- Production to be updated & run before any cycle count or stock take takes place. The cost controller is responsible for running manual production using the manual production log sent by the Inventory Manager.
**Invoices**
The cost controller is responsible for booking in invoices when the store manager is unavailable or off shift.
Ensure that invoices are delivered to HO before 12pm every Wednesday.
**Recipes & Linking**
- The cost controller is responsible for creating new recipes, production recipes & linking of buttons when the GM is unavailable or off shift.
Pay: R28,00 per hour
Application Deadline: 2024/08/26
Expected Start Date: 2024/08/26
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