Primary responsibilities
- Cost measurement and allocation
- Track direct costs (food, beverage, housekeeping supplies, utilities, payroll) and allocate indirect/overhead (administration, marketing, property costs) to departments/centers.
- Develop and maintain cost allocation bases (per occupied room, per F&B cover, square footage, labor hours) that reflect usage.
- Standard costing and unit cost analysis
- Establish and update standard food and beverage recipes/portion costs, housekeeping per-room cost standards, laundry and spa service standards.
- Calculate and monitor variances (actual vs standard) by department and item; explain causes and financial impact.
- Inventory control and valuation
- Implement inventory procedures for food, beverage, operating supplies, minibar, and retail outlets.
- Perform periodic stocktakes, reconcile perpetual records, value inventories (FIFO/weighted average), and record write-offs/adjustments.
- Budgeting and forecasting
- Prepare departmental and consolidated budgets (P&L, CAPEX, cash flow) using historical data and occupancy/ADR/RevPAR drivers.
- Produce rolling forecasts and scenario analyses (occupancy shifts, pricing changes, labor mixes).
- Management reporting and KPIs
- Produce timely reports: departmental profit & loss, contribution margins, cost per occupied room, cost per cover, payroll cost ratios, food cost percentage, beverage cost percentage, GOPPAR.
- Deliver variance explanations, trend analysis, and actionable recommendations to department heads and GM.
- Pricing and profitability analysis
- Support rate-setting and package/pricing decisions by modeling marginal costs, contribution margins, and break-even points for rooms, F&B outlets, banquets, and events.
- Analyze profitability by segment (corporate, transient, group), channel, and corporate account.
- Cost control and process improvement
- Identify cost-saving opportunities in procurement, waste reduction, labor scheduling, menu engineering, portion control, and energy use.
- Work with purchasing to set par levels, preferred vendors, contract compliance, and cost negotiation.
- Internal controls and compliance
- Design and enforce controls around cash handling (F&B, spa, retail), billing, voids, discounts, and inventory movement to prevent loss and fraud.
- Ensure accounting treatments comply with company policy and applicable accounting standards.
- Systems and automation
- Maintain integration between PMS, POS, inventory, payroll, and general ledger systems; reconcile interfaces.
- Implement costing modules, BI dashboards, and automated report packs to improve timeliness and accuracy.
(experience in ZOHO BOOKS as a software is welcome but not necessary)
Pay: ₹23,000.00 - ₹30,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
