Cost Controller

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