Cost Controller

Job Purpose

Key Responsibilitiescost Control

• Monitor and control food, beverage, and operating costs.
• Analyze daily, weekly, and monthly cost reports.
• Ensure all purchases comply with company policies and approved budgets.
• Investigate and report any cost variances.

Inventory Management

• Conduct regular physical inventory counts for food, beverages, operating supplies, and equipment.
• Reconcile physical inventory with system records.
• Monitor stock levels to prevent shortages and overstocking.
• Verify receiving procedures and storage practices.
• Purchasing and Receiving
• Verify purchase orders, supplier invoices, and receiving reports.
• Ensure goods received match purchase specifications and quantities.
• Monitor supplier pricing and recommend cost-effective alternatives.
• Coordinate with the Purchasing and Receiving departments to maintain proper controls.

Food & Beverage Costing

• Calculate menu and recipe costs.
• Monitor portion control and standard recipes.
• Analyze wastage, spoilage, and pilferage.
• Review banquet and event costing.

Financial Reporting

• Prepare daily food and beverage cost reports.
• Generate monthly inventory valuation reports.
• Assist in preparing budget forecasts and financial analysis.
• Submit variance reports with recommendations for corrective actions.
• Audit and Compliance
• Ensure compliance with hotel policies and internal controls.
• Conduct surprise spot checks on stores and outlets.
• Monitor issuance and consumption of supplies.
• Support internal and external audits.

Operational Support

• Work closely with Executive Chef, F&B Manager, Purchasing Manager, and Storekeeper.
• Monitor outlet sales and consumption patterns.
• Recommend cost-saving initiatives without compromising guest satisfaction.
• Train departmental staff on cost control procedures where necessary.

Qualifications

• Bachelor's Degree or Diploma in Accounting, Finance, Hospitality Management, or a related field.
• Minimum 2–3 years of experience as a Cost Controller in a hotel, preferably a 4-star or 5-star property.
• Knowledge of hotel inventory and cost control systems.
• Proficiency in Microsoft Excel and hotel PMS/POS systems.
• Strong analytical and numerical skills.

Skills And Competencies

• Financial and analytical skills.
• Inventory management.
• Attention to detail.
• Communication and interpersonal skills.
• Problem-solving and decision-making.
• Time management and organizational abilities.
• Ability to work under pressure and meet deadlines.
• Integrity and confidentiality.

Key Performance Indicators (Kpis)

• Food Cost Percentage.
• Beverage Cost Percentage.
• Inventory Accuracy.
• Reduction in wastage and stock variances.
• Timely completion of monthly stock takes.
• Accuracy of cost reports.
• Compliance with purchasing and receiving procedures.
• Budget adherence.
• Effective implementation of cost-saving initiatives.

General Responsibilities

• Comply with hotel policies and procedures.
• Maintain confidentiality of financial and operational information.
• Ensure a safe and hygienic working environment.
• Perform any other duties assigned by management in line with the role and operational requirements.
• Pay: AED2,500.00 - AED5,000.00 per month