Job description
As Cost Controller, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
In this role, I will assume full responsibility for the efficient operation of the property to provide exceptional products and services within Six Senses brand operating standards and budget.
Operational Ownership
In this role, I will assist Cluster Director of Finance and Assistant Director of Finance, for the efficient operation of the financial department especially in cost control within Six Senses financial operating standard.
I will perform the following relevant tasks for this role:
• Responsible for cost control across all hotel departments including Food & Beverage, Rooms, Wellness, Sustainability and Engineering.
• Keeps records and books of all stock items transaction.
• Controls physically, the receiving, storeroom and production areas for proper and adequate stock items handling and presentation according to what is established by the Director of Purchasing and F&B Director.
• Assists in checking and establishing the purchasing specifications, to spot check quality, price and service of purveyors and market in order to make sure the operation gets the best quality prices from regular and reliable supply sources.
• Spots checks receiving practices and controls that receiving meets specifications by checking daily supply reports list and registers the purchases in the cost books and perpetual inventory cards.
• Supervises the receiving, storing and issuing procedures and supervises store-room hosts and premises for proper recording, storing, inventory turnover, issuing checks for proper inventory rotation avoiding waste and pilferage.
• Responsible for store-room order and cleanliness.
• Checks for waste, pilferage, proper utilization of food and beverage in production and bars.
• Controls portion sizes according to meat cart and standard recipes and checks captain orders for proper credit to the kitchen and the bar, when items issued.
• Reports total food and beverage cost percentage on daily basis, to make food cost and beverage reports and beverage cost report, to take bar inventories, control potentials.
• Compiles the food and beverage cost control report, on monthly basis, including the monthly food cost report, monthly beverage cost report, slow moving items, resume of sold items in the various restaurants, comparative per unit purchasing price of food and beverage items, monthly store room reconciliation, monthly food and beverage reconciliation.
• Records, on daily basis, food and beverage movements in cost books, to check for proper requisition and inter-kitchen transfers costing and extensions, to control daily officer checks and host canteen consumption.
• Checks figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.
• Operates computers programmed with accounting software to record, store, and analyze information.
• Complies with governmental and company policies, procedures, and regulations.
• Classifies, records, and summarizes numerical and financial data to compile and keep financial records, using journals and ledgers or computers.
• Coded documents according to company procedures.
• Informs the Cluster Director of Finance and Assistant Director of Finance of any complaints or any other problems that may arise.
• Reacts to all daily operating problems and complaints rose and to offer solutions.
• Is fully conversant with all health and safety, fire and emergency procedures.
• Attends meetings and training as required by Directors.
• Upkeeps Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
• Strictly adheres to LQA standards and guest comments.
• Perform any additional duties requested by the Cluster Director of Finance and Assistant Director of Finance.
Qualifications:
To execute the position of Cost Controller, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum of a Diploma/Bachelor’s degree in Finance or Accounting or similar qualifications and professional accounting body certification. I have more than one year’s experience in a hotel accounting role.
Technical skills include advanced MS Office, Outlook platforms and Materials Control (MC). I am also familiar with various hotel systems including POS, PMS and CRM platforms. I have an excellent command of written and spoken English with a solid knowledge of the local language and customs.
A valid European work permit is mandatory to be considered for the role.
The above is intended to provide an overview of the role and responsibilities of a Cost Controller for Six Senses Ibiza . It is not and does not imply that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.
Six Senses is an equal opportunity employer. This policy applies to all terms and conditions of employment.
