The Cost Controller is responsible for managing, monitoring, and reducing operational expenses within the hotel, with a primary focus on Food & Beverage (F&B) and retail operations. Working closely with the culinary, purchasing, and finance teams, this role ensures that all goods received, stored, and issued align with the hotel’s budget and profitability goals. The Cost Controller implements strict inventory controls, analyzes variances, and identifies areas of waste to optimize the hotel's bottom line. 


1. Cost Control & Menu Engineering

• Calculate and monitor daily, weekly, and monthly food and beverage cost percentages.
  
• Establish standard recipes, yields, and portion sizes in collaboration with the Executive Chef and F&B Director.
  
• Calculate the potential cost of menus vs. actual costs to identify pricing opportunities or cost leaks.
  
• Conduct regular spot-checks on portion sizes, preparation methods, and waste management in the kitchens and bars.
  

2. Inventory Management & Auditing

• Oversee and coordinate the monthly and perpetual physical inventory counts for all food, beverage, operating supplies, and retail stock.
  
• Investigate and explain significant variances between theoretical stock (system records) and actual physical counts.
  
• Conduct random spot-checks on receiving docks to ensure items match purchase orders regarding quality, quantity, and price.
  
• Monitor store room cleanliness, rotation (FIFO - First In, First Out), and security to prevent spoilage and theft.
  

3. Purchasing & System Administration

• Maintain and update the inventory management system with accurate pricing, recipes, and supplier data.
  
• Review purchasing requisitions and orders to ensure they align with forecasted occupancy and banquet events.
  
• Analyze market trends and supplier prices to negotiate better rates or suggest alternative vendors to the Purchasing Manager.
  

4. Financial Reporting & Analysis

• Prepare monthly cost control reports, variance analyses, and reconciliation reports for the Director of Finance.
  
• Highlight high-cost items, slow-moving stock, and near-expiry items to management with actionable recommendations.
  
• Participate in monthly financial review meetings to discuss budget deviations and cost-saving initiatives.