Cost Controller – Hotel Finance & Procurement

About the role

The Cost Controller will manage, monitor and reduce operational expenses for the hotel, with a primary focus on Food & Beverage and retail operations. Working closely with the culinary, purchasing and finance teams, the role ensures that all goods received, stored and issued align with the hotel’s budget and profitability goals.

Key responsibilities

• Calculate and monitor daily, weekly and monthly food and beverage cost percentages and establish standard recipes, yields and portion sizes.
• Oversee monthly and perpetual physical inventory counts for food, beverage, operating supplies and retail stock, investigating significant variances.
• Conduct spot‑checks on receiving docks, store rooms and kitchen preparation to ensure compliance with purchase orders, FIFO rotation and waste management.
• Maintain the inventory management system with accurate pricing, recipes and supplier data; review purchasing requisitions against forecasted occupancy and events.
• Prepare monthly cost control, variance and reconciliation reports for the Director of Finance and present actionable recommendations.

Required profile

• Bachelor’s degree in Finance, Accounting, Hospitality Management or a related field.
• 3–5 years of experience in cost control, storekeeping or purchasing within a hotel or high‑volume restaurant environment.
• Strong analytical mindset with the ability to spot discrepancies and enforce control procedures.
• Assertive communication style and ability to work under pressure during tight month‑end deadlines.

Required skills

• Materials Control (MC) inventory software
• BirchStreet procurement system
• Adaco inventory system
• FMC inventory system
• Simphony POS system
• Micros POS system
• Microsoft Excel