Golf - Cost Controller

Overview

Job Overview – Purpose And Scope

Inventory Management & Stock Control

• Orchestrate and oversee the month-end physical stocktakes for all departments, ensuring independent verification of counts.
• Conduct random "spot checks" on high-value items (e.g., premium steaks, vintage wines, luxury watches, fertilisers) to verify perpetual inventory accuracy.
• Analyse "Slow Moving" and "Dead Stock" reports, advising the General Manager and Department Heads on clearance strategies to free up working capital.
• Monitor the "Receiving Bay" operations to ensure that goods entering the property match the quality, quantity, and price specified on the Purchase Orders.

Food & Beverage Cost Control

• Work with the Executive Chef to calculate accurate recipe costing cards for every menu item, ensuring the sales price achieves the target margin.
• Produce the Daily/Weekly Food & Beverage Cost Report, highlighting any spikes in consumption that do not correlate with sales revenue.
• Audit the "Spoilage and Waste" logs to ensure that discarded items are recorded correctly and do not simply vanish.
• Verify the cost of "Officer Checks" (Staff Meals) and "Entertainment" checks to ensure internal consumption is allocated to the correct expense codes.

Retail & Operational Analysis

• Verify the margins on new retail collections before they hit the floor, ensuring the "Landing Cost" (shipping + duties) is factored into the final retail price.
• Audit the consumption of fuel and chemicals in the Agronomy department against the maintenance schedule.
• Review the "Par Levels" established for all operational supplies, adjusting them seasonally to prevent over-ordering.

Reporting & Systems

• Maintain the Materials Control (MC) or Inventory Management System, ensuring all item masters and vendor price lists are up to date.
• Produce the monthly "Cost Controller’s Report," detailing variances, potential savings, and procurement trends.

Reporting

• Reports Direct to: Financial Controller / Director of Finance.
• Supervises: Receiving Clerk, Storeman.
• Key Liaisons: Executive Chef, F&B Manager, Retail Manager, Golf Course Superintendent.

& Experience

• Bachelor’s degree in Accounting, Finance, or Hospitality Management.
• Minimum of 4–6 years of experience in Cost Control, specifically within a 5-star hotel, resort, or large-scale catering operation.
• Strong background in Food & Beverage operations is essential, as this is the highest risk area for variance.
• Experience in the Middle East is preferred (familiarity with local suppliers and import logistics).

Technical Skills

• Advanced proficiency in Inventory Management Systems (e.g., Lightspeed, Moreau MC, Adaco, Check SCM).
• Expert-level Microsoft Excel skills (complex formulas for recipe modelling).
• Strong understanding of POS systems (Lightspeed, Micros/Simphony, etc) and how they link to inventory deduction.

Core Competencies

• Inquisitiveness: A natural sceptic; the instinct to ask "why" when the numbers don't add up (e.g., "Why did we use 50kg of tenderloin but only sell 30 portions?").
• Assertiveness: The confidence to challenge senior operational figures (like an Executive Chef or Head Pro) regarding waste or portion control without being aggressive.
• Accuracy: An obsession with precision; understanding that a small error in a recipe card can cost thousands over a year.
• Integrity: Incorruptible ethics when dealing with suppliers and receiving goods.
• Operational Knowledge: Understanding *how* a kitchen or golf shop works (e.g., knowing that meat shrinks when cooked or that demo clubs depreciate) to make realistic assessments.