JOb Summary:

We are seeking to hire a highly analytical and detail-oriented Cost Controller to oversee and minimize wastage in all aspects of the hotel’s restaurant operations. The ideal candidate will be responsible for monitoring food and beverage costs, inventory control, supplier pricing, portion control, and operational efficiencies to ensure maximum profitability.

Key Responsibilities:

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  Track and analyze food and beverage costs to ensure alignment with budgeted targets.
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  Identify and implement strategies to reduce wastage and enhance cost efficiency.
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  Conduct regular cost-benefit analyses to optimize procurement and pricing decisions.
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  Monitor stock levels and ensure efficient inventory usage to prevent over-ordering or wastage.
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  Conduct daily, weekly, and monthly stock audits for the restaurant, bar, and kitchen.
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  Ensure accurate stock receiving, issuing, and storage procedures are followed.
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  Evaluate supplier pricing and negotiate cost-effective contracts without compromising quality.
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  Ensure compliance with purchase orders and approved budgets.
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  Monitor and verify incoming stock quality and quantity to prevent losses.
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  Work closely with the kitchen and restaurant teams to implement portion control measures.
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  Identify sources of food wastage and propose corrective actions.
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  Monitor kitchen and service practices to ensure optimal usage of ingredients.
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  Develop and update menu costing to ensure profitability of dishes.
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  Analyze recipe standardization and portion control to maintain consistency and reduce excess costs.
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  Prepare cost control reports highlighting areas of wastage, inefficiencies, and cost-saving opportunities.
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  Generate profitability analysis reports for food and beverage items.
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  Collaborate with the finance team to forecast and manage food and beverage expenses.

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  Bachelor’s degree or diploma in finance, accounting, hospitality management, or a related field.
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  5+ years of experience in a similar role within the hotel or hospitality industry.
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  Strong knowledge of food and beverage cost management, procurement, and inventory control.
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  Experience working in a restaurant, bar, or hotel environment with a focus on cost control.
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  Strong analytical and problem-solving skills
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  Ability to identify cost-saving opportunities without compromising quality
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  Excellent attention to detail and accuracy in financial reporting
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  Knowledge of restaurant operations, purchasing, and inventory control systems
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  Proficiency in hotel management and accounting software (e.g., Micros, SunSystems, Opera)
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  Strong communication skills to collaborate with chefs, F&B managers, and procurement teams