Cost Control Executive

About the role

The Cost Control Executive is responsible for monitoring, analysing and managing all food and beverage expenses across the hotel’s outlets. The role ensures accurate stock records, minimises waste, prevents leakage and enforces purchasing and inventory controls to protect profit margins.

Key responsibilities

• Calculate daily F&B cost ratios, prepare monthly cost reports and analyse variances against budgets.
• Conduct monthly physical stock counts, reconcile inventory with POS/ERP systems and investigate discrepancies.
• Audit daily market lists, verify receiving reports against purchase orders and inspect delivered items for quality, yield and pricing compliance.
• Collaborate with Executive Chefs and Bar Managers to calculate standard recipe costs, update menu pricing and perform yield testing.
• Monitor waste logs, spoilage, void reports, complimentary items and staff meal allocations to eliminate shrinkage.

Required profile

• Minimum of 1 month experience in food & beverage cost control or a related finance function.
• No specific qualifications required.

Required skills

• Menu engineering
• Waste control
• Cost analysis reporting
• Inventory management