S MANJITHA

Purchase Cum Cost Controller

Radisson Hotels • Temps plein

Mar 2026 - Present • 2 mos

A Purchase cum Cost Controller at a boutique venue like Se Saya Poshtel and Bistro acts as the financial bridge between the warehouse and the kitchen. The role focuses on ensuring high-quality procurement while strictly maintaining profit margins. 1. Purchasing & Sourcing Procurement: Manage the full "Procure-to-Pay" cycle for the bistro (food, beverage) and poshtel (housekeeping, guest amenities). Vendor Management: Research and negotiate with suppliers to secure competitive pricing, credit terms, and reliable delivery schedules. Market Surveys: Regularly monitor market price fluctuations to ensure the bistro is getting the best value for seasonal ingredients. 2. Cost Control & Inventory Inventory Management: Oversee weekly and monthly physical stock counts. Reconcile physical stock against ERP records to identify discrepancies. Recipe Costing: Work with the Chef to calculate the Theoretical Cost of every menu item. Ensure menu pricing aligns with the target profit margin. Waste Management: Monitor spoilage, breakage, and "complimentary" logs to reduce unnecessary leakage. Variance Analysis: Investigate gaps between what was purchased and what was sold to pinpoint theft, over-portioning, or waste. 3. Systems & Reporting ERP Maintenance: Record all invoices, update unit prices, and manage stock transfers within the ERP system. Financial Auditing: Verify that goods received match purchase orders in both quantity and price before approving payments. F&B Reporting: Prepare weekly cost reports (Food & Beverage Cost %) for management, highlighting areas for savings. Key Skills Required Analytical Rigor: Ability to spot trends in data and identify where money is being lost. Attention to Detail: Precision in unit conversions (e.g., converting bulk purchases into individual serving costs). Integrity: Maintaining ethical relationships with vendors and preventing internal pilferage.