Senior Cost Accountant

Job Description

The Senior Cost Accountant is responsible for minimising costs, managing the day-to-day operation and calculating costs of food and beverage & Handicrafts items. Record information and produce control ?reports periodically to help maintain a suitable inventory of items.ÿCore Responsibilities:

• Prepares and analyzes food and beverage and Handicrafts costs on a monthly basis and recommends alternatives to improve costs
• Assists in changing price menus or changing the prices of certain items based on the information collected To make sure we are inline with the budgeted COGS
• Assists in the monthly inventories count and extension this needs to be removed
• ÿEstablishes and maintains a database for inventory stock including up-to-date pricing to ensures proper storage and issuance of all items.
• ÿEstablishes and maintains a cost allocation transfer system for the supplies to the various departments. Summarizes these transactions for each financial period close to ensure it is inline with budgets
• Costs all food and beverage & Handicrafts remove handicrafts items and where practical, input these costs into the point of sales system and generates monthly potential cost of sales
• Maintains a daily record of inventory purchased for every chart of account and ensures ?it is balanced with account payable this should be removed
• ÿOrganizes and do stock take and monthly closing procedures and to prepare all ?journals. And Prepares cost board and the related journal vouchers this should be removed
• Checks invoices against receiving records and compares them with purchase orders and ?purchase requests, to ensure that all invoices are stamped and signed by the ?authorized person. ? This should be removed
• Checks and ensure that all inventories purchased are in balance with accounts payable ?on a bi-monthly basis. ? This should be removed
• Ensures that the purchaser obtains up?to?date and accurate prices by comparing ?prices against suppliers? quotations. ?
• Audits monthly stock and prepares reconciliation on all stockrooms this should be removed
• ÿPosts actual stock results in the system and prints inventory valuation report this should be removed
• Organizes the bi-yearly stock ?takes on all operating equipment of the kitchen and ?prepares detailed loss and breakage quantities and amount. this should be removed
• Matches the release forms and transfer forms from the main warehouse issued by Oracle with receiving forms issued by Aloha for both Al-Nasir Kitchen (including its sections: Hot/Frozen/Ma?moul/Pastries) and the Restaurant. this should be removed
• ÿMatches release forms and transfer forms from Al-Nasir Kitchen (including its sections: hot/frozen/ Ma?moul/Pastries) issued by Aloha with receiving forms issued by Aloha for the Restaurant and the Showroom this should be removed.
• ÿReviews all the daily reports (sales/inventory/costs) and provides the direct manager with differences if any that should be removed.
• Attends the monthly inventory counts and submits the inventory count for the kitchen, restaurant and cafeteria on both Aloha and Oracle, in addition to checking the damaged materials on a monthly basis with its permissible percentage and inspecting the damaged materials.ÿThis should be removed.
• ÿPrepares and reviews all the recipes which required to calculate their costs and prices to make sure they are in line with the COGS budget
• ÿAttends the process of preparing all the new recipes which required to be added to the menu and calculates their costs to ensure the accuracy of the actual quantities spent in each recipe to calculate the price and the cost of it.
• ÿPrepares cost/profit remove profit reports for the Kitchen, Handicrafts, IKEA & remove handicraft and IKEA Restaurant and analyzes the cost ratios on a monthly basis to ensure they are in line with the budget
• ÿHelps to prepare the annual budget for the F&B sector
• ÿResponsible for the short and long-term planning of the F&B controlling and pricing aspects to ensure it is in line with SE strategy.
• ÿPrepare variance analysis for food & beverage and communicate with relevant parties.
• Check the menu pricing on the POS systems and ensure the correct prices are loaded
• ÿContinuously study weaknesses in F&B controls implemented and provide suggestions for improvements.
• Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check.

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