Accor – Food & Beverage Cost Controller

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Job Description

Reporting to the Chief accountant, responsibilities and essential job functions include but are not limited to the following:

  • Auditing, reconciling, and analyzing the Hotel Daily revenues by ensuring night audit daily checks are done; packaging reconciliation, reviewing daily reports before they are circulated, ensuring revenue taxes are accounted for in accordance with the laws and regulations, ensuring daily banking’s are reconciled and any over-and shortages are investigated.
  • Performing monthly end month procedures related to revenue by ensuring all the revenue and collections are reconciled.
  • Examining all food, beverage and general items invoices, verifying quantities ordered and received against the order sheets and purchase orders.
  • Comparing quoted prices to invoice prices.
  • Verifying food, beverage and general items invoices on a selective basis and occasionally spot checking invoice unit costs to match them with the market quotation sheet.
  • Totaling and coding invoices on a daily basis.
  • Ensuring that all items requisitioned are properly accounted for by observing the requisitioning process.
  • Reviewing total food and beverage requisitions for pricing and by extension accuracy.
  • Maintaining cost percentages on a daily basis for both food and beverage and preparation of a daily report.
  • Maintaining liquor storeroom perpetual inventory.
  • Working with the Executive Chef to co-ordinate tracking of high cost items in the food area.
  • Reconciling all food, beverage and general items’ cost deviations between requisitioned costs and physical inventory costs monthly.
  • Updating menu costs quarterly for all outlets and meal periods.
  • Observing storeroom and kitchen inventory procedures and acting when necessary.
  • Supervising and assisting in taking physical inventories of all food and beverage.
  • Performing closing duties relevant to the accounting of the revenue, food and beverage department.
  • Pricing and extending all monthly food and beverage inventories.
  • Debiting miscellaneous food cost deductions to proper ledger accounts and crediting food and beverage cost accounts so that both sides balance.
  • Preparing preliminary food and beverage cost reports to summarise purchases.
  • Preparing menu potentials by developing and compiling accurate menu abstracts.
  • Developing potential cost of sales and future menu pricing adjustments with the Food and Beverage Manager.
  • Checking merchandise received daily to determine that it conforms to weight, trim, and count specifications.
  • Testing for suitable quality and accurate menu pricing by performing yield tests of specific products.
  • Working closely with Food and Beverage Manager to develop menu pricing of food and beverage products.
  • Ensuring daily inventory count for the Bar through Materials Control revenue import, any variances are investigated and brought to the attention of the Director of Finance.
  • Preparing cost breakdowns of food and beverage.
  • Insuring that items are prepared and stored as specified.
  • Reviewing daily food production as it relates to cover forecasts to make sure that it is according to plan.
  • Supporting a safe hotel by applying hotel regulations, and adhering to existing laws and regulations.
  • Anticipating possible and probable hazards and conditions and acting to prevent them from happening.
  • Maintaining the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct


  • More than 3 Years of Experience in the same field.
  • Bachelor’s Degree Finance/Hospitality or Related Field.
  • CPA Section 1
  • Knowledge in Sun System, Opera Cloud, Materials Control & Symphony.







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