Cost Controller

- Male or Female, age 25-30.
- Graduated bachelor's degree
- Minimum 1 years experience in the position of Cost Controller
- Able to work under high pressure
- Able to work under deadline
- Able to work overtime sometimes
- Good team player
- Very fast learning

1. Be aware and abide by Equal Employment Opportunity and Affirmative Action legislation and the hotel's policies in regards to harassment prevention.

2. Work in a safe manner and abide by Occupational Health and Safety legislation and the hotel- s policies in regards to accident and incident reporting procedures.

3. Adhere to all standards and procedures as set out in the Associate Handbook and compliance with Starwood- s Code of Conduct.

4. Deliver exceptional service to both the internal and external customers in line with the principles of the Starwood - S.T.A.R- philosophy.

5. Prepare Daily Food and Beverage Flash Cost Reports.
6. Prepare month end food and beverage cost reports.
7. Establish par stock levels for outlet beverage stocks and carry out monthly spot checks.
8. Participate in weekly market surveys of fresh food items and flowers.
9. Review input of weekly market survey prices into Platinum system to ensure accuracy.
10. Perform monthly comparisons of food and beverage cost percentage against other Beijing hotels.
11. Participate in food (bi-annual) and beverage (monthly) stocktakes of storeroom and outlets and monthly stocktake of cigars/cigarettes.
12. Complete month end closing procedures for Platinum food and beverage inventory system, including export of month end journal for inventory movements.
13. Prepare report of slow moving beverage items on a monthly basis.
14. Prepare month end journal entry for Micros Officer Checks.
15. Update Platinum Purchasing system for new food or beverage items.
16. Assist with costing of special events for F&B Department.
17. To prepare and analyze monthly Minibar Beverage Revenue potentials.
18. Assist F&B Department in menu planning via costing of recipes.
19. Assess & communicate the popularity of each item on the menu of each outlet on a quarterly basis and make recommendations for margin improvement.
20. Assist with updating Micros system for new items on each outlet menu and for Kiosk.
21. Check the weekly calculation of consumption of consignment seafood for 21st Floor restaurant and forward payment requisition to Accounts Payable.

- Service Charge
- Gasoline Allowance
- Telephone Allowance
- Meal Allowance (2 meals / day)
- Weekly Day Off (2 days / week)
- Public Holiday
- Annual Leave (vacation)
- uniform
- Social Security
- Group Health Insurance
- Provident Fund
- Training for Skill Development
- Annual Bonus