Cost Accountant
Job Description
Job description / Role
Cost Accountant
Under the supervision of the Financial Controller and within the limits of Accor policies and procedures, the position is responsible for constant monitoring of F&B costs, revenue and quality by providing accurate and timely information to F&B Department, suggests corrective action to control costs in order to maximize organizational profitability and customer satisfaction.
What is in it for you:
– Employee Recognition programs
– Employee benefit card offering discounted rates in Accor worldwide for you and your family
– Learning programs through our Academies designed to sharpen your skills
– Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
– Career development opportunities with national and international promotion opportunities. The sky is your limit
What you will be doing:
– Collects, processes, analyses, interprets and presents relevant MC reports on daily and periodic basis on the performance of the F&B department.
– Conducts spot and periodic inventory checks in Food and Beverage stores/ bars to control pilferage.
– Responsible for disbursement of petty cash to suppliers and employees as per organizational policy.
– Ensures that all issues from kitchen and stores are against authorized documents.
– Creates a healthy and fair atmosphere in where personnel can work with maximum productivity and happily.
– Assists outlet managers in preparation of their monthly profit and loss statement.
– Ensures effective analysis of foods costs by commenting on variances between potential and actual food costs, analyzing recipes, regularly observing yields and portioning and recommending corrective steps.
– Prepares P&L statement for special functions and events organized by the hotel.
– Responsible for computation of daily food cost for every outlet and main kitchen.
– Ensures effective analysis of foods costs by commenting on variances between potential and actual food costs, analyzing recipes, regularly observing yields and portioning and recommending corrective steps.
