Cost Controller

Roles and responsibilities

You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to minimise food and beverage costs. You will manages the day-to-day operation of F&B Accounting. Further you will record F&B costs, adhere to all cost control procedures and review purchase procedures for all F&B items. This role is important for the hotel as your action will positively influence our profit.
Cost Management: Monitor and control food and beverage costs to ensure that they stay within budgeted limits. This includes tracking purchasing costs, production costs, and waste.
Inventory Management: Oversee inventory control, including tracking stock levels of food, beverages, and other consumables. Ensure that inventory is rotated properly and that no stock is wasted.
Stock Reconciliation: Regularly reconcile physical stock counts against inventory records, identifying and investigating discrepancies.
Menu Costing and Analysis: Perform detailed analysis of food and beverage menu items, ensuring that each item is priced correctly according to its production cost and the desired profit margin.
Variance Analysis: Identify and analyze any discrepancies between actual and budgeted costs (variance analysis) and report on findings to the F&B Manager and senior management.
Financial Reporting: Prepare regular reports on F&B costs, including daily, weekly, and monthly profit and loss statements, cost analysis, and budget reports.
Procurement Assistance: Work with the purchasing department to ensure the proper procurement of food, beverages, and supplies, negotiating with suppliers for competitive pricing and ensuring quality standards.
Waste Reduction: Monitor food and beverage waste and work with kitchen and bar teams to implement strategies to reduce waste, improve portion control, and optimize inventory use.
Cost Control Procedures: Establish and enforce cost control procedures within the F&B operation, including tracking and controlling portion sizes, managing par levels, and ensuring the efficient use of ingredients.

Desired candidate profile

College diploma in Hotel Management or related field
Previous experience in Food & Beverage/Restaurant and Banquet operation
Passion for leadership and teamwork
Eye for detail to achieve operational excellence
Excellent guest service skills
Cost Control and Budgeting: Strong understanding of cost control techniques, budgeting, and financial management specific to the F&B industry.
Financial Analysis: Ability to perform detailed financial analysis, including variance analysis, profitability analysis, and trend forecasting.
Inventory Management: Expertise in managing inventory systems, performing stock audits, and tracking usage to minimize waste and prevent theft or loss.
Attention to Detail: Exceptional attention to detail, especially in tracking inventory, reconciling stock, and ensuring accurate financial reporting.
Proficiency in Financial Software: Experience with financial management software (e.g., Microsoft Excel, F&B-specific software like Oracle, MICROS, or Materials Control) to analyze costs, track inventory, and generate reports.
Analytical Thinking: Strong analytical skills to identify trends, discrepancies, and cost-saving opportunities in the F&B operation.
Communication Skills: Ability to communicate financial data and recommendations clearly to non-financial team members, including chefs, waitstaff, and managers.
Problem-Solving: Ability to identify issues related to food costs, inventory management, or waste, and provide actionable solutions.
Negotiation Skills: Skilled in negotiating with suppliers for better pricing, terms, or discounts while maintaining quality standards.