Cost Controller

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. • 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.