Cost Controller
Cost Controller
Posted on :
20-08-2025
Employer Active
1 Vacancy
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Job Description
As the Cost Controller you will play a crucial role in ensuring the efficient management of food and beverage costs monitoring inventory levels analyzing cost variances implementing cost-saving initiatives and optimizing profitability while maintaining high-quality standards in hotel operations.
Key Responsibilities:
- Inventory Management: Oversee the procurement storage and issuance of food and beverage inventory to ensure adequate stock levels while minimizing waste and spoilage.
- Cost Analysis: Analyze te hotel costs on a regular basis including ingredient costs portion sizes menu prices and sales trends to identify variances and opportunities for cost optimization.
- Budgeting and Forecasting: Assist in the development of annual budgets and financial forecasts for food and beverage operations including revenue projections cost projections and profit margins.
- Menu Engineering: Collaborate with the culinary team and food and beverage managers to develop menus that balance profitability with guest satisfaction taking into account ingredient costs pricing strategies and menu engineering principles.
- Vendor Management: Negotiate favorable terms with suppliers and vendors to secure competitive pricing quality products and timely deliveries while maintaining strong vendor relationships.
- Internal Controls: Establish and enforce internal controls and procedures for food and beverage procurement storage and disbursement to prevent theft shrinkage and unauthorized use of inventory.
- Cost Saving Initiatives: Identify opportunities for cost-saving initiatives such as portion control measures inventory optimization waste reduction strategies and energy-saving practices to improve profitability.
- Reporting and Analysis: Prepare regular reports and analysis on food and beverage costs inventory levels sales performance and profitability metrics for management review and decision-making.
- Training and Education: Conduct training sessions for food and beverage staff on cost control best practices inventory management techniques and compliance with standard operating procedures.
Qualifications :
- Bachelors degree in Hospitality Management Finance Accounting or related field; Certified Hospitality Accountant Executive (CHAE) certification preferred.
- Minimum of 3 years of experience in a similar role preferably in the hospitality industry with a focus on food and beverage cost control.
- Strong analytical skills with the ability to interpret financial data analyze cost variances and develop actionable insights.
- Proficiency in inventory management systems financial software and Microsoft Excel.
- Excellent communication and interpersonal skills with the ability to collaborate effectively with cross-functional teams.
- Detail-oriented with a strong focus on accuracy and precision in financial calculations and reporting.
Additional Information :
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
Key Skills
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