Assistant Cost Controller

1. To ensure that all purchase requests, other than inventory items, are approved by the DOG/MD and Financial Controller

2. To check that, wherever possible, three quotations have been obtained for each item

3. To ensure that Purchasing obtain up-to-date and accurate quotations

4. To ensure that accurate par levels are established and ordering is done in accordance with the set par

5. To ensure that alterations are not made to the purchase orders unless approved

6. To ensure that all goods are channeled to the Receiving Department

7. To spot check that all scales are working properly and that all goods are not left unattended

8. To ensure that all invoices are stamped and signed by the Material Associate. All direct purchased items should also be signed by the outlet manager

9. Spot check to ensure that goods are received as per specifications

10. To ensure that the receiving clerk does not receive goods without purchase order or purchase list

11. That the deliveries of goods by suppliers are consistent with the receiving schedule

12. To establish a procedure and to ensure that correct inventory items and quantity are accurately received in Check SCM

13. That merchandise variance reports are checked daily for discrepancies, i.e., price and quantity

14. To ensure that the correct receiving procedure and cut-off time are followed during month-end stocktaking

15. To test in a regular basis that set times for stock issuance are adhered to

16. That goods are issued in Check SCM, with the correct unit and to correct cost center

17. To check that issues against request are not in excess

18. To ensure that all stocks movement are on a true FIFO basis in the commissary stores

19. That all conversion recipes in Check SCM and Micros are checked regularly for their accuracy

20. That all converted recipes in Check SCM are interfaced with Micros in the respective F & B outlets

21. That all standard pricing tables are maintained and as current as possible

22. That all units of measure tables are maintained and correct

23. That key procedures are followed, and that the commissary stores are secured and controlled

24. That wastage is minimized, and is being witnessed by the Materials Manager and Outlet Manager

25. That all liquor bottles are stickered and stamped with the correct control labels