REPORTS TO:GENERAL MANAGER

POSITION SUMMARY:

The Cost Controller is responsible to maintain, control 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. Also responsible for Ensuring that all Cost Control and Inventory Management related reports are done in a timely manner for location.

This position also requires that you know the philosophy and history of Margaritaville Caribbean Group, learn the History of your Restaurant , and also to learn and apply the philosophy of Margaritaville: Mission, Vision and Core Values.

FUNCTIONS AND RESPONSIBILITIES:

The Cost Controller must ensure that:

• Prepare Daily bar variance report
• Coordinate and reconcile monthly continuous inventory at warehouse
• Prepare high ticket food reports (as relevant)
• Prepare and maintain circulating inventory
• Prepare and monitor Monthly departmental expenses
• Frequent visits to store room to ensure adherence to procedures.
• Spot check receiving of items to ensure consistent quality
• Daily checking of invoices to ensure they are correctly posted to inventory
• Conduct random yield test with Chef
• Reconciliation of all inventory with general ledger
• Monthly slow moving report
  • Circulating inventory count to include-water-Sports (equipment), nurse’s station (equipment & medication), entertainment (equip- ment) , crockery, silverware, linen (food & Bev, H/Keeping) glassware, is conducted once per month.
  • Daily visit to all store room to ensure that, storeroom procedures are being adhered to.
  • Must be conversant on the entire process of chemical consumption in all areas to include especially Water-sports pool chemicals,laundry, Housekeeping, stewarding with a view to make suggestions to improve efficiency.

• Work alongside receiving to ensure that the best quality items at the correct weight in the best condition are received daily.
• Spot Check receiving of items at will, to ensure the company’s interest is protected.
• Daily checking of invoices to ensure that the prices, quantities, extensions and coding are correct.
• Daily posting of all requisition on a timely basis.
  • Preparation of accurate daily food and beverage and utility reports, this requires careful examination of the numbers before submit- ting same to management, errors to be corrected, unusual results to be investigated and an explanation submitted on the report before distribution.
  • Reconciling Dive certification process with the water-sports department and store room.
  • Ensure controls are in place for delivery of fuel for water-sports, log books to record issues to vessels etc.
  • Preparing bar par reconciliation report and resolving all discrepancies within a day of report.
    • Daily checking of gas station to ensure that all gas station procedure are being followed; this including spot-checking daily the closing and opening balance. Be present at all delivery to ensure that the correct quantities are being received. Also perform daily reconcil- iation; to ensure that opening balance less sales (issues) plus delivery (if any) agrees with closing balance.
    • Daily monitoring of bar and restaurant to ensure that officer’s signing sheets are present and the appropriate officers are signing sheets.

• Ensuring that all the relevant log books, Missing Linen, Damaged Items, Equipment Pass, Engineering tools book, Security key log and Gate Pass logs are maintained.
• 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.
• Prepare all other month end reports and the necessary journals by the second day of the next month.
  • Monitoring of all equipment and gate passes in order to that accurate month end reports can be prepared. Additionally checking to ensure that all equipment to be returned are accounting for.
  • 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.
  • Spot checks periodically utilities meters to ensure daily meters readings are accurate
  • Monitor daily staff meals tickets to ensure that only person authorized are enjoying the benefit.
  • Prepare slow moving reports on a monthly basis, and work a long with chef and PurChases Manager to ensure that inventory items are utilized. .

• Monitor weekly and daily inventory (bar par inventory) days to ensure that stock turns days are within prescribed limit.
• Review on a weekly basis Purchase Orders (PO) to ensure that they are current.
• Other venue tasks as required by management or leadership