COST CONTROLLER CLERK- STORES

Cost Controller Clerk- Stores

Want to work in Paradise?

Margaritaville Grand Turk in the Turks and Caicos Islands may just be the place for you!

Margaritaville Grand Turk seeks to identify a Cost Controller Clerk (Stores)

 We are looking for a team player with at least 3 years of experience on the role, with two verifiable work references.

JOB DESCRIPTION

Purpose and Scope: As the word implies …COST!!! The cost controller is responsible to maintain controls and reduce cost in any way possible to ensure the company’s viability by developing, revolutionizing, if necessary, all controls surrounding the company’s current, operating and fixed assets.

We are seeking an experienced and detail-oriented Cost Controller to oversee the financial efficiency of our restaurant operations. The ideal candidate will be responsible for monitoring food, beverage, and labor costs, optimizing inventory management, and ensuring cost-effective procurement while maintaining quality and operational standards.

Job Requirement

The Cost Controller must ensure that:

1. All inventory controls are maintained.
2. Continuous count of all inventories is done on a monthly basis.
3. Full inventory count, is conducted once per year for all inventory category.
4. Circulating inventory count to include equipment, crockery, silverware, linen (food & Bev, H/Keeping) glassware, is conducted once per month.
5. Daily visit to all store room to ensure that, storeroom procedures are being adhered to.
6. Must be conversant on the entire process of chemical consumption in all areas to include especially Housekeeping and stewarding with a view to make suggestions to improve efficiency.
7. Work alongside receiving to ensure that the best quality items at the correct weight in the best condition are received daily.
8. Spot Check receiving of items at will, to ensure the company’s interest is protected. 
9. Daily checking of invoices to ensure that the prices, quantities, extensions and coding are correct.
10. Daily posting of all requisition on a timely basis. 
11. Preparation of accurate daily food and beverage and utility reports, this requires careful examination of the numbers before submitting same to management, errors to be corrected, unusual results to be investigated and an explanation submitted on the report before distribution. 
12. Conducting bar par inventory count once per week, on all bars.
13. Preparing bar par reconciliation report and resolving all discrepancies within a day of report.
14. Work alongside chef to conduct periodic yield test and menu cost.
15. Reconciling of all storeroom inventories with the general ledger on a monthly basis and report to Financial Controller by the second day of the next month.
16. Prepare all other month end reports and the necessary journals by the second day of the next month.
17. Conducting daily property walk to detect any inefficiencies, wasting of energy over-pouring at the bars, are all areas secured (lock for cupboards etc), any waste; examine activities in the butcher, pastry and pantry shop, absence of possi pourers in bars, identify any loop hole that would cause the company to be at the risk of losing money.
18. Spot checks periodically utilities meters to ensure daily meters readings are accurate
19. Monitor daily staff meals tickets to ensure that only person authorized are enjoying the benefit. 
20. Prepare slow moving reports on a monthly basis, and work a long with chef and Purchases Manager to ensure that inventory items are utilized.
21. Monitor weekly inventory days to ensure that stock turns days are within prescribed limit.
22. Review on a weekly basis Purchase Orders (PO) to ensure that they are current.
23. Assist on the Floor on double ship days.