The Cost Controller monitors and controls hotel operating costs, focusing on Food & Beverage and inventory to ensure profitability. The role manages inventory, cost analysis, pricing accuracy, compliance, and provides timely cost and variance reports to management.

Key Responsibilities

• Conduct regular physical inventories for Food & Beverage outlets, stores, and retail areas in accordance with hotel policies.
• Analyze product mix, cost margins, and guest purchasing trends to support management in evaluating menu performance and revenue optimization.
• Maintain and update menu pricing, recipes, and item configurations in the Point of Sale (POS) and inventory systems.
• Record and verify the receipt of food, beverage, and non-food items into the inventory and purchasing systems.
• Update and monitor inventory requisitions and stock movements to ensure accuracy and timeliness.
• Assist in calculating and monitoring cost of sales ratios, food cost percentages, and beverage cost controls.
• Maintain accurate master cost files, standard recipes, and yield tests for all F&B outlets.
• Perform spot checks and audits to ensure products are properly stored, secured, and handled in line with hotel standards and hygiene regulations.
• Support month-end closing by providing inventory reports, cost analysis, and variance explanations.

 Qualifications & Skills:

• Previous experience as cost controller role in the hospitality sector.
• Strong knowledge of hotel cost control and F&B operations.
• Experience with POS, inventory, and purchasing systems.
• Analytical mindset with attention to detail.
• Ability to work closely with operational and finance teams.
• Good organizational and reporting skills.