Cost Controller - Mantis St Helena

Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escape or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.

Cost Controller

Provide the FM with the cost of sales information needed to control costs, and establish and administer a sound food and beverage cost control system and procedures consistent with high standards of quality and service. Perform tasks in areas of concern, which include food and beverage, purchasing, receiving, storage and issuance, menu planning, production and portion control, pricing, inventories, reporting, forecasting, and analysis.

Key Responsibilities:

• Reporting and Analysis: Form analysis and prepare reports to keep all levels of management informed of day-to-day food and beverage costs, problems, and opportunities, and to provide necessary information for accounting entries. Issue a 'Flash Food Cost Report' by the second week of every month as a cost guideline to the chef in order to control purchases, costs, wastage, and portion control.
• Audit and Validation: Verify the accuracy of entries and extensions and that all items received, with or without invoice, have been properly recorded. Verify that Notice of Error Correction and Goods Received Without Invoice forms have been prepared where appropriate. Check cash register readings for all cash items to ensure that amounts recorded agree with actual consumption as reflected on requisitions, net of returned merchandise.
• Inventory Management: Take monthly inventories of food and beverage, assisted by another member of the staff or food and beverage management personnel. Maintain a perpetual inventory of the beverage storeroom. Perform daily BAR stock takes by the F&B Supervisor and fill in the stock sheet. Conduct mid-month Beverage Store/Cellar spot checks with a witness and fill in the stock sheets. Carry out monthly stock takes of the Beverage Store/Cellar/Kitchen/HK and fill in the original stock sheets. Ensure BAR/Beverage Stores/Cellar keys are kept in the safe box located at the Front Office and recorded in/out in the logbook provided. At month-end, have BAR stock sheets witnessed by the Bar Supervisor, Kitchen stock sheets by the Head Chef, and Beverage Store and Cellar stock sheets by the FM or GM, and HK stock sheets by the HK in-charge.
• Compliance and Control: Monitor activities relating to food and beverage cost controls of the hotel. Ensure that adequate controls are maintained over all goods received from the point of receipt to the point of storage or final delivery. Take the initiative to see that food and beverage control procedures are adhered to and where necessary enlist the assistance of the Financial Manager/General Manager to ensure compliance. Ensure that all merchandise is stored in properly locked storage areas and monitor security control of keys for all such areas.
• Operational Support: Furnish the Head Chef with information needed for planning daily production requirements and monitor daily production of all items to ensure they are according to plan. Establish potential costs for the bar and restaurant. Ensure daily sales are updated in the BAR control sheet before 11:00 am prior to spot checks in the bar. Monitor the POS system, updating selling prices, additions, deletions, assigning user rights, etc.
• Quality and Standards: Spot check merchandise received daily to determine that it conforms to specifications as to weight, trim, and count, and that it has been properly invoiced. In cooperation with the F&B Supervisor and the Head Chef, establish standard portion sizes and continuously monitor adherence. Be responsible for all hotel purchases at the most economical and best quality as per Accor standards. Be in charge of the Stores and Receiving and follow its policies and procedures of the operation.

What is in it for you:

• Engage in conservation efforts and help preserve wildlife.
• Enjoy sustainable adventures with exclusive rewards.
• Celebrate locality and heritage in a vibrant community.
• Advance your career with global development opportunities.
• Drive change through impactful social initiatives.
• Collaborate with a passionate, innovative team.
• Achieve success with a forward-thinking, excellence-driven company.

• Work Experience: Previous experience as a cost controller, preferably with an exposure in receiving and purchasing. Island experience is a plus.
• Education: Diploma or Degree preferably in a related field, with a commitment to ongoing learning.
• Communication Skills: Fully proficient in English, with excellent communication and presentation abilities.
• Sustainability Passion: Dedicated to sustainability, environmental care, eco-tourism, and creating unforgettable experiences.
• Profile: Performs well under pressure, analyzes and resolves issues, and exercises sound judgment.

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

About Mantis Collection: Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000, with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrian’s vision to restore and rewild degraded farmland which he developed into a widely-acclaimed Private Game Reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success, the Mantis model was then developed worldwide, understanding that consumers could use the Mantis portfolio as a mark of quality, consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys, which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS