The Cost Controller is responsible for monitoring, analyzing, and controlling the costs of food, beverages, and operational expenses to ensure financial efficiency. They work closely with the finance, purchasing, and F&B departments to maintain budgets, track expenditures, and implement cost-saving measures.
Monitor and control food, beverage, and operational costs in line with budgets and targets
Prepare daily, weekly, and monthly cost reports, variance analysis, and inventory reports
Track consumption of food, beverages, and supplies, and identify wastage or discrepancies
Analyze operational costs and suggest corrective actions to reduce expenses
Collaborate with purchasing, F&B, and kitchen teams to manage inventory and optimize procurement
Ensure accurate recording of invoices, receipts, and inventory usage
Implement cost control procedures and ensure compliance across departments
Assist in budget preparation, forecasting, and financial planning
Provide training and guidance to staff on cost awareness and efficient resource utilization
Participate in audits and inspections related to cost control and inventory
Proven experience as a Cost Controller, Finance Officer, or similar role in hotels, resorts, or F&B operations
Strong knowledge of food and beverage costing, inventory management, and financial reporting
Proficiency in Excel and cost control software
Analytical, detail-oriented, and problem-solving skills
Good communication and interpersonal skills
Understanding of budgeting, forecasting, and variance analysis