Cost Controller

Six Senses Kaplankaya

Six Senses Kaplankaya presents a mosaic of architecture, history and art, and is within easy reach many famed archaeological sites. There are 141 guestrooms including six suites (75 in the main building and 66 Ridge Villas), all boasting stunning views to the Aegean Sea. Aegean & Mediterranean-inspired fresh, sustainable cuisine interwoven with Turkish elements and flavors is the overarching theme of three dining venues, introducing ‘Eat with Six Senses’ concept by sourcing local and fresh products. The expansive 10,000 square meter Spa, Fitness and Health & Healing Center offers guests and residents a truly integrative approach to optimal wellness. Six Senses Kaplankaya is an idyllic destination for celebrations. It also has facilities to accommodate team-building programs. With many excellent guest experiences on offer, the resort can customize activities to suit active guests and guests who prefer to simply sit back and relax.

Scope

• Keep records and books of all stock items transaction.
• Control physically, the receiving, storeroom and production areas for proper and adequate stock items handling and presentation according to what is established by the F&B Manager and the resort management.
• Assist in checking and establishing the purchasing specifications, to spot check quality, price and service of purveyors and market in order to make sure the operation gets the best quality prices from regular and reliable supply sources. He/she spots checks receiving practices and controls that receiving meets specifications by checking daily supply reports list and registers the purchases in the cost books and perpetual inventory cards.
• Supervise the receiving, storing and issuing procedures and supervises storeroom hosts and premises for proper recording, storing, inventory turnover, issuing checks for proper inventory rotation avoiding waste and pilferage. Responsible for storeroom order and cleanliness.
• Check for waste, pilferage, proper utilization of food and beverage in production (kitchen) and bars. To check Food & Beverage Cost Controller standard recipes are followed. To control portion sizes according to meat cart and standard recipes and checks captain orders for proper credit to the kitchen and the bar, when items issued.
• On a periodic basis, reviews standard recipes for proper costing.
• Report total food and beverage cost percentage on daily basis, to make food cost and beverage reports and beverage cost report, to take bar inventories, control potentials.
• Make the food and beverage cost control report, on monthly basis, including the monthly food cost report, monthly beverage cost report, slow moving items, resume of sold items in the various restaurants, comparative per unit purchasing price of food and beverage items, monthly store room reconciliation, monthly food and beverage reconciliation.
• Record, on daily basis, food and beverage movements in cost books, to check for proper requisition and inter-kitchen transfers costing and extensions, to control daily officer checks and host canteen consumption.
• Crosscheck of all food and beverage invoices with the receiving report and clarification of any differences in quantity or price.
• Analysis of all open food and beverage sales on a daily basis.
• Gather, process, analyze, interpret and present relevant data on the performance of the food & beverage department with appropriate comments to the management.
• Maintain, supervise, analyze, verify and submit the relevant inventories (including but not limited to all F&B stores and par-stocks) at month end.
• Assist and advice the Chief Steward / Executive Housekeeper in the maintenance of the inventories and par-stocks for uniforms, linen, crockery, glassware and cutlery.
• Check on the accuracy of banquet billing.
• Check that all details on the invoice/deliver notes match with the purchase orders and that they are correctly received.
• Tests for suitable quality and accurate menu pricing by performing yield tests of specific products.
• Anticipate possible/probable hazards and risks and to take actions to prevent them.
• Reconcile the cost of all officer and entertainment checks and debit them to the respective departments.
• Check regularly the expiring date on all food and beverage items to minimize breakage.
• Do regular market surveys for food items.

Qualifications

• Minimum Bachelor’s degree.
• Minimum 2 years of international resort or hotel experienced is preferred.
• Demonstrate competent computer skills.
• Great attention to details.
• Energetic with a positive attitude.