Hotel Cost Controller
Hotel Cost Controller
Hotel Cost Controller
Main function: Operation and security of food, hotel and beverage stores.
Cabin: Single
1.PROFILE
2. AREAS OF RESPONSIBILITY
The entire hotel department stores for food and beverage items only
• Regular daily inspections of quality and state of items in food store rooms on a minimum of once
per day.
• Cleaning inspections and checks of all storerooms.
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• Regular inspections on the conditions of refrigerated store rooms must be carried out with
regard to temperature control and a temperature log needs to be maintained and kept on or
near each walk-in fridge door as per USPH
• All items are to be received and stored in their correct manner according to storing location,
packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.
• All storerooms to be cleaned and sanitised daily.
• All issues to be ready by requested time. Storerooms must always be kept locked when not
working inside and a great emphasis to be placed on security of inventories.
• All food and beverage orders are to be placed according to company policy liaising with
Executive Chef, Bar Manager and F&B Manager.
• All administration matters to be carried out according to company policy and the direction of the
accountant and the Financial Controller.
• Daily contact and exchange of information with Executive Chef, Sous Chef, Head Butcher and
Head Pastry.
• Carry out inventories without fail as agreed with Financial Controller or from Head Office of
food and beverage stocks.
• Deal with any variances and carry out recounts as informed by Financial Controller.
• The Hotel Cost Controller is directly responsible that the guidelines for handling and
cleaning of machines and equipment are strictly followed by all stores crew concerned and
that all stores crew are properly trained in correct use of equipment.
• Repair orders should be passed on to the F&B Manager to add to AVO list.
• The Hotel Cost Controller is to follow up on outstanding repairs and communicate
accordingly with the Hotel Engineer
5. COMMUNICATION
With Hotel Director, Financial Controller, Accountant, Executive Chef, F&B Manager, Chief
Housekeeper
6. MANAGEMENT
I have read and discussed the above and I fully understand the description of my job.
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