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SENIOR COST CONTROLLER
Full-timeOn-site
- Pamplemousses
- Salary not disclosed
- Posted Sep 6, 2026
- Closing 06/10/2026
- Food / Beverages / Catering
- cost
- cost control
- hotel cost control
- accounting
Sector
Skills
Job Description
Duties & Responsibilities
- Generally, controls, monitors and manages the costs of the Hotel
- Controls, monitors the ordering, purchasing, receiving, storing and issuing functions as well as tracks records of all costs issues
- Reports and summarizes all costs concerns, presents cost and budget analyses and recommends strategic cost controlling/revenue management tactics and plans of action
- Ensures consistent menu engineering and planning in order to determine optimal pricing structure
- Performs price checking to ensure best quality/price decisions are achieved at all times
- Ensures the correctness and timely updates of all standard pricing tables and unit of measure tables
- Updates menu costs quarterly for all outlets and meal periods
- Provides support and costs information for the preparation of complete and accurate management reports
- Participates in the planning, monitors daily salvages, controls and usage of usable daily leftover food and Spa items including banqueting and special events
- Checks and ensures purchasing procedures are being adhered to, i.e., at least three update quotations have been obtained for each item procured, purchase orders and requisitions have been issued
- Ensures that adequate controls are maintained over all goods received to final delivery
- Ensures that all the goods in the various stores are properly locked, secured and controlled
- Takes monthly inventories of food and beverage and Spa & Wellness
- Conducts month end inventory counts and audit of stock taking of all stores including Dry, General, Beverage, Kitchen, Outlet Bars, Spa & Wellness, Engineering, or other and prepares reconciliation for all stockrooms
- Reconciles all inventory accounts based on actual purchases and actual inventory stock taking and allocates the expenses to the respective department based on their requisitions
Requirements:
- Diploma in accountancy with at least two years relevant experience
- Knowledge of standard recipe development and waste reducing methods (yields and storage) is an advantage