Cost Controller-Hospitality

Position Summary:The Cost Controller is responsible for monitoring, analyzing, and controlling all hotel costs to ensure optimal profitability while maintaining operational efficiency and compliance with financial standards.Main Duties & Responsibilities:Supervise and control food, beverage, and operational costs, ensuring alignment with approved budgets and cost standards.Review and verify daily receiving reports, store issues, and kitchen transfers to ensure accurate costing and consumption tracking.Prepare daily, weekly, and monthly cost and variance reports, analyzing deviations between actual and standard costs.Monitor inventory management, conduct regular stock audits, and coordinate with the Accounts and Purchasing departments to minimize waste and pilferage.Evaluate and update costing procedures, recipes, and standard portion controls in coordination with the Executive Chef and F&B Manager.Support management in budget preparation, forecasting, and pricing strategies to ensure profitability.Ensure all cost control systems and records comply with hotel policies and internal audit requirements.Minimum Requirements:Education: Bachelor’s degree in Accounting, Finance, or Hotel Management.Experience: Minimum 4–6 years in cost control or finance within the hospitality industry (preferably 4-star or 5-star hotels).Skills: Proficiency in MS Excel, and financial reporting.Knowledge: Strong understanding of F&B cost management, inventory control, and procurement processes.