Job Description

Roles & Responsibilities

The Cost Controller is responsible for managing, monitoring, and reducing operational expenses within the hotel, with a primary focus on Food & Beverage (F&B) and retail operations. Working closely with the culinary, purchasing, and finance teams, this role ensures that all goods received, stored, and issued align with the hotel s budget and profitability goals. The Cost Controller implements strict inventory controls, analyzes variances, and identifies areas of waste to optimize the hotel's bottom line.

1. Cost Control & Menu Engineering

• Calculate and monitor daily, weekly, and monthly food and beverage cost percentages.
• Establish standard recipes, yields, and portion sizes in collaboration with the Executive Chef and F&B Director.
• Calculate the potential cost of menus vs. actual costs to identify pricing opportunities or cost leaks.
• Conduct regular spot-checks on portion sizes, preparation methods, and waste management in the kitchens and bars.

2. Inventory Management & Auditing

• Oversee and coordinate the monthly and perpetual physical inventory counts for all food, beverage, operating supplies, and retail stock.
• Investigate and explain significant variances between theoretical stock (system records) and actual physical counts.
• Conduct random spot-checks on receiving docks to ensure items match purchase orders regarding quality, quantity, and price.
• Monitor store room cleanliness, rotation (FIFO - First In, First Out), and security to prevent spoilage and theft.

3. Purchasing & System Administration

• Maintain and update the inventory management system with accurate pricing, recipes, and supplier data.
• Review purchasing requisitions and orders to ensure they align with forecasted occupancy and banquet events.
• Analyze market trends and supplier prices to negotiate better rates or suggest alternative vendors to the Purchasing Manager.

4. Financial Reporting & Analysis

• Prepare monthly cost control reports, variance analyses, and reconciliation reports for the Director of Finance.
• Highlight high-cost items, slow-moving stock, and near-expiry items to management with actionable recommendations.
• Participate in monthly financial review meetings to discuss budget deviations and cost-saving initiatives.

Desired Candidate Profile

• Bachelor's degree in Finance, Accounting, Hospitality Management, or a related field.
• 3-5 years of experience in cost control, storekeeping, or purchasing within a hotel or high-volume restaurant environment.
• Mastery of hotel inventory and procurement software (e.g., Materials Control (MC), BirchStreet, Adaco, or FMC).
• Strong proficiency in Point of Sale (POS) systems (e.g., Simphony / Micros) and MS Excel.
• Strong analytical mind with a sharp eye for numbers and discrepancies.
• Assertive communication style to enforce control procedures across different departments.
• Ability to work under pressure during tight month-end deadlines.