Cost Controller

The Cost Controller is responsible for monitoring, analysing, and controlling the organisation’s costs to ensure efficient use of resources and adherence to approved budgets. The role involves monitoring purchases, inventory, food and beverage costs, stock movements, and operational expenses while providing accurate financial reports and identifying opportunities for cost savings.
Key Responsibilities
Monitor daily operational costs and identify significant variances against budgets and standards.
Analyse food, beverage, departmental, and operational costs.
Prepare regular cost reports and highlight areas requiring management attention.
Investigate unusual variances and recommend appropriate corrective actions.
Assist management in implementing effective cost-control measures.
Monitor stock levels and ensure accurate recording of stock movements.
Conduct and supervise regular physical stock counts.
Reconcile physical inventory with system records and investigate discrepancies.
Review slow-moving and excess inventory and report findings to management.
Review purchase orders, invoices, and receiving records to ensure accuracy.
Verify that goods received correspond with approved orders and agreed prices.
Monitor supplier pricing and identify significant price changes.
Liaise with the Purchasing and Stores teams to ensure proper purchasing and receiving procedures are followed.
Assist in reviewing supplier quotations and identifying potential cost-saving opportunities.
Calculate and monitor food and beverage costs on a regular basis.
Analyse recipe costs, portion sizes, selling prices, and gross profit margins.
Ensure that recipes and standard portions are properly maintained.
Monitor food and beverage wastage and investigate significant deviations.
Work closely with the Executive Chef, F&B Manager, and Purchasing team to improve cost efficiency.
Prepare daily, weekly, and monthly cost-control reports.
Assist with monthly closing procedures and financial reporting.
Prepare variance analysis between actual costs, budgets, and forecasts.
Maintain accurate cost-control records and supporting documentation.
Provide management with relevant financial information to support decision-making.
Ensure that established purchasing, receiving, storage, and inventory procedures are followed.
Conduct regular checks to identify control weaknesses or irregularities.
Maintain proper documentation for audit purposes.
Assist with internal and external audits when required.
Ensure compliance with company policies and financial procedures.
Work closely with Finance, Procurement, Stores, Food & Beverage, Kitchen, and other operational departments.
Provide guidance to operational teams on cost-control procedures.
Support management in developing and implementing cost-saving initiatives.
Perform any other duties related to cost control and financial analysis as assigned by management.
Diploma or Degree in Accounting, Finance, Business Management, or a related field.
2–3 years of relevant experience in cost control, accounting, finance, or inventory management.
Experience in the hospitality industry would be an advantage.
Good knowledge of inventory and cost-control procedures.
Experience with accounting or inventory management systems.
Proficiency in Microsoft Excel and other Microsoft Office applications.

Employment type
Full-time

Work arrangement
No