Cost controller

The Cost Controller is responsible for monitoring analyzing and controlling all hotel operational costs to maximize profitability while maintaining service quality. The role focuses on Food & Beverage cost control inventory management procurement compliance stock reconciliation and financial reporting to ensure efficient use of resources and minimize wastage.

• Monitor daily Food & Beverage (F&B) costs and operational expenses.
• Prepare daily weekly and monthly cost reports for management.
• Analyze actual costs against budgets and investigate variances.
• Recommend cost-saving initiatives without compromising guest satisfaction.
• Monitor departmental expenses and ensure adherence to approved budgets.
• Support annual budgeting and forecasting processes.

• Conduct daily weekly and monthly stock counts.
• Reconcile physical inventory against system balances.
• Investigate stock variances and recommend corrective action.
• Ensure proper stock rotation (FIFO) and minimize wastage.
• Monitor slow-moving obsolete and expired inventory.

• Verify purchase orders supplier invoices and delivery notes.
• Ensure all purchases comply with approved procurement procedures.
• Confirm that goods received match purchase specifications and quantities.
• Monitor supplier pricing and identify opportunities for cost savings.
• Ensure proper authorization of all purchases and stock movements.

• Calculate daily food and beverage cost percentages.
• Maintain accurate recipe costing and menu costing.
• Monitor portion control and production yields.
• Work closely with Executive Chef and F&B Manager to optimize menu profitability.
• Analyze beverage variances and recommend controls to reduce losses.

• Prepare monthly cost analysis reports for management.
• Produce inventory valuation reports.
• Generate consumption wastage and variance reports.
• Assist during month-end and year-end financial closing.
• Support internal and external audits by providing accurate documentation.

• Ensure compliance with hotel financial policies and procedures.
• Maintain accurate inventory and cost control records.
• Strengthen internal controls to prevent fraud theft and inventory losses.
• Participate in periodic operational and financial audits.
• Ensure compliance with accounting standards and statutory requirements.

• Work closely with Finance Procurement Stores Kitchen Housekeeping and Food & Beverage departments.
• Train departmental staff on inventory and cost control procedures.
• Provide management with insights to improve operational efficiency and profitability.

• Bachelors Degree in Accounting Finance Business Administration Hospitality Management or a related field.
• CPA Part II/III ACCA or equivalent professional qualification is an added advantage.
• Minimum 35 years experience in cost control within a hotel or hospitality environment.
• Experience with hotel inventory and POS systems (Materials Control Micros Opera SAP Oracle or similar ERP systems) is an added advantage.

• Strong analytical and financial reporting skills.
• Excellent knowledge of inventory and stock management.
• Strong understanding of food and beverage costing.
• Advanced Microsoft Excel skills.
• High attention to detail and accuracy.
• Strong communication and interpersonal skills.
• Ability to work under pressure and meet deadlines.
• High ethical standards and integrity.
• Strong problem-solving and decision-making abilities.

• Food Cost Percentage achieved against budget.
• Beverage Cost Percentage achieved against budget.
• Inventory accuracy and stock variance levels.
• Reduction in wastage and pilferage.
• Timeliness and accuracy of cost reports.
• Budget adherence across departments.
• Procurement compliance rate.
• Inventory turnover and stock optimization.
• Audit compliance score.
• Cost-saving initiatives implemented and realized.

This role is ideal for a detail-oriented finance professional with strong hospitality experience who can drive cost efficiencies improve inventory controls and support the hotels overall financial performance.