Cost Controller

The Cost Controller is responsible for monitoring, analyzing, and controlling all food, beverage, operating supplies, and other hotel-related costs. The role ensures the accuracy of inventory records, purchasing transactions, recipe costing, and stock movements while supporting profitability through effective cost management and adherence to Hilton's financial controls and operational standards.
The Cost Controller works closely with the Finance, Procurement, Food & Beverage, Culinary, and Receiving teams to ensure efficient cost management and safeguard hotel assets.
Education
Bachelor's degree in accounting, Finance, Hospitality Management, Business Administration, or a related field.
Experience
Minimum 3–5 years of experience in cost control, accounting, inventory management, or finance within the hospitality industry.
Previous hotel experience, preferably within an international hotel chain, is highly preferred.
Experience in Food & Beverage cost analysis is essential.
Technical Skills
Strong knowledge of hotel cost control principles and inventory management.
Experience with hotel systems such as BirchStreet, Materials Control, Oracle, SunSystems, SAP, or similar platforms.
Advanced Microsoft Excel skills.
Strong analytical and reporting capabilities.
Understanding of hospitality operations and financial controls.
Hilton Values
The Cost Controller is expected to consistently demonstrate Hilton's core values:
Hospitality – Delivering exceptional guest experiences through operational excellence.
Integrity – Doing the right thing, all the time.
Leadership – Taking initiative and driving accountability.
Teamwork – Collaborating effectively across departments.
Ownership – Taking responsibility for financial performance and controls.
Now – Acting with urgency and a focus on results.
Cost Control & Analysis
Monitor and analyze Food & Beverage (F&B) costs, operating supplies, and other departmental expenses.
Prepare daily, weekly, and monthly cost reports and variance analyses.
Identify cost-saving opportunities and recommend corrective actions to management.
Analyze cost trends and provide insights to improve profitability.
Monitor menu profitability and support pricing strategies.
Inventory Management
Oversee inventory control procedures for food, beverage, engineering stores, housekeeping supplies, and operating equipment.
Ensure accurate recording of stock receipts, issues, transfers, and adjustments.
Conduct regular inventory counts and supervise monthly stock takes.
Investigate inventory variances and recommend corrective measures.
Maintain accurate inventory valuation records.
Purchasing & Receiving Controls
Verify that all purchases comply with approved Hilton procurement policies and procedures.
Review purchase orders, receiving reports, and supplier invoices for accuracy.
Ensure all goods received are properly documented and recorded.
Monitor supplier pricing and support negotiations through cost analysis.
Verify contract compliance and approved supplier utilization.
Food & Beverage Costing
Review and maintain accurate recipe costing and menu engineering reports.
Monitor standard yields, portion controls, and production costs.
Analyze food and beverage consumption versus sales.
Review banquet costing and event profitability.
Assist operational managers in identifying opportunities to improve gross profit margins.
Financial Reporting
Prepare monthly cost of sales reports and supporting schedules.
Reconcile inventory balances with the General Ledger.
Support month-end closing activities related to inventory and cost accounting.
Ensure proper accounting treatment of inventory transactions.
Generate management reports highlighting key cost performance indicators.
Compliance & Internal Controls
Ensure compliance with Hilton finance policies and internal control standards.
Maintain strong controls over inventory movements and storage facilities.
Participate in internal and external audits.
Support implementation of corrective actions resulting from audit findings.
Safeguard company assets through effective monitoring and reporting.
Operational Support
Work closely with Executive Chef, F&B Managers, Purchasing, and Receiving teams.
Participate in menu reviews, promotions, and operational planning from a cost perspective.
Provide training and guidance on cost control procedures.
Support budget preparation and forecasting activities.

Work arrangement
No