Function
- Responsible for implementing and maintaining control systems for sales and Supervises Receiving and Storage Department accounts. Assists Food and Beverage Manager with pricing, testing and menu planning
- Act as a professional activity including all activities involved in obtaining materials at minimum costs
- Analyze the supply, demand, and prices and to assess the local events as they affect
- Develop the purchasing policies, procedures, and plans Technical Responsibilities
- Provides correct expense figures as requested to be given to Heads of Department
- Ensures administrative and operation cost figures are correctly recorded and relevant expenses accounted
- Ensures the accurate recording of all sundry and consumable goods purchased
- Provides daily cost of all sundry and consumable goods issued to various hotel departments
- Monitors daily input of stock movement (purchasing, receiving, issuing,



transfers) into computer system on a cost basis
- Analyzes food and beverage costs weekly
- Prepares timetable and stock sheets for regular stock takes and coordinates timely counting and valuation
- Approves invoices and statements for purchase prices as detailed from purchasing
- Researches costs for printing menus, sales kits, stationary, brochures, fax paper, etc
- Ensures sufficient supply of all stationery items required for efficient operation
- To co-operate with all organizations and persons engaged in activities designed to enhance the development and standing of purchasing
- To consider and set-up the Economic Ordering Quantity (EOQ)
- Ensures work area is clean and well organized

📌 Cost Controller (Roma)
🏢 Soho House
📍 Roma