Cost Controller Supervisor

About the role

The Cost Controller Supervisor ensures that all hotel cost elements are monitored, controlled and reported accurately. Working closely with kitchen, restaurant, stores and purchasing teams, the role safeguards profitability through rigorous inventory management, cost analysis and internal controls.

Key responsibilities

• Monitor food, beverage and operating costs; analyse daily, weekly and monthly cost reports.
• Supervise inventory counts, reconcile physical stock with system records and investigate discrepancies.
• Verify purchase orders, receiving reports and supplier invoices; ensure compliance with pricing contracts.
• Prepare food‑cost, beverage‑cost and inventory variance reports; support budget preparation and forecasting.
• Maintain internal controls, participate in audits and implement audit recommendations.
• Conduct spot checks, surprise inventory audits and assist department heads in meeting cost targets.
• Lead and train cost‑control staff and inventory clerks; review performance and provide guidance.

Required profile

• Minimum 3–5 years of experience in cost control, inventory management, accounting or finance.
• At least 1–2 years of supervisory experience preferred.
• Experience in hotel, hospitality, restaurant or food‑and‑beverage environments is highly desirable.
• Proven ability to conduct inventory audits, manage stock and perform cost analysis.

Required skills

• Cost accounting principles
• Inventory management and stock control
• Budgeting and financial forecasting
• Cost analysis and financial reporting
• Audit compliance and internal controls