Cost Controller

Novotel Jakarta Cikini is strategically located in Cikini, the heart of Jakarta. Close to Taman Ismail Marzuki, Metropole, and Dr. Cipto Mangun Kusumo Hospital. The 245-room hotel features Food Exchange Restaurant with ideal offerings for business and meeting purposes. It provides free bicycles, private parking, an outdoor swimming pool, and a fitness center. Other facilities at the property include a restaurant, room service, a 24-hour front desk, and free WiFi.

Located in the heart of Central Jakarta, Novotel Jakarta Cikini offers the most convenient stay in the city center. Enjoy your stay in the 245-room hotel and indulge your taste buds at our Food Exchange, a casual International Buffet restaurant. This modern business hotel is close to Jakarta’s Golden Triangle, minutes from the CBD, SCBD, and Dr. Cipto Mangunkusumo National General Hospital, Proclamation Monument, Taman Ismail Marzuki, Taman Menteng, and Jakarta’s Gambir train station.

Located on Jalan Cikini, Central Jakarta’s heritage tourism destination, Novotel Jakarta Cikini provides access to explore Central Jakarta’s historical sites and minutes from the glittering city center of Jakarta.

• Support the planning and control processes of the Food & Beverage department by providing management with analytical tools and reports.
• Organize monthly stock counts, perform warehouse reconciliations, and conduct variance analyses.
• Prepare accounting data and ensure the accuracy of financial statements.
• Ensure all financial and statistical reports are prepared and submitted on time.
• Monitor monthly inventory movements, prepare consumption reports, and perform system entries.
• Maintain the accuracy and up-to-date status of cost, inventory, and reporting processes within the FutureLog logistic system.
• Update menu recipes and establish standard costs.
• Conduct competitor analysis and cost comparisons.
• Prepare profit and loss analyses for special events and organizations.
• Generate efficiency and performance reports based on points of sale.
• Monitor and report waste, breakage, and loss.
• Calculate potential food costs and compare them with actual results.
• Support budgeting processes and strategic planning.
• Monitor store operations to ensure carried out in accordance with HACCP standards and Basic Food Safety guidelines.