Cost controller

The Cost Controller will play a critical role in managing and monitoring all aspects of cost control across our hospitality units, including restaurants, short-let accommodations, and event spaces. You will be responsible for ensuring cost efficiency, minimizing wastage, and supporting profitability through data-driven insights and rigorous financial oversight.
The ideal candidate will have deep experience in the hospitality sector, strong analytical skills, and a proven ability to implement and enforce cost control systems in a dynamic, high-volume environment.

Key Responsibilities:
Inventory & Stock Control
Oversee daily, weekly, and monthly stock counts across all outlets.
Ensure accurate recording and valuation of inventory (food, beverages, linen, amenities, etc.).
Investigate and reconcile stock variances, flagging anomalies to management promptly.

Cost Monitoring & Analysis
Monitor food and beverage cost percentages and conduct variance analysis.
Track cost of sales against budget, identifying discrepancies and recommending corrective actions.
Analyze purchasing patterns, consumption trends, and supplier pricing to control expenses.

Procurement Oversight
Work closely with the procurement team to ensure purchases are aligned with budget and operational needs.
Validate supplier invoices, purchase orders, and delivery notes for consistency and accuracy.
Recommend cost-effective sourcing and ensure suppliers meet company standards.

Reporting & Budget Support
Prepare and present regular cost reports, highlighting key insights and financial risks.
Assist in the preparation of budgets and forecasts for all cost-related departments.
Provide management with data to support pricing decisions and menu engineering.

Operational Controls & Compliance
Implement and monitor internal control systems to prevent theft, waste, and misuse of resources.
Conduct routine spot-checks and audits across departments (kitchen, bar, housekeeping, stores).
Ensure compliance with standard operating procedures and company financial policies.

Collaboration & Communication
Partner with chefs, restaurant managers, and outlet supervisors to manage portion control, standard recipes, and efficient service delivery.
Train relevant team members on inventory handling and cost awareness practices.
Liaise with finance and audit teams to provide required documentation and support.

REQUIREMENT:
Minimum of 5 years of experience in a cost control or related finance role, with at least 3 years in the hospitality sector.
Experience in a fast-paced hotel, resort, or restaurant environment is highly desirable.
Familiarity with procurement processes and local vendor networks.
Strong understanding of food and beverage costing, portion control, and hospitality operations.
Proficiency in inventory management software, POS systems, and Excel/Google Sheets.
Solid grasp of accounting principles, budgeting, and financial reporting.
Strong attention to detail, with the ability to detect irregularities and prevent financial leakages.
Excellent communication and interpersonal skills for cross-functional collaboration.
Strong organizational and time management abilities.