Position Summary:

The Cost Controller Supervisor is responsible for monitoring and controlling all costs related to Food & Beverage and other operational areas. This role ensures profitability by analyzing costs, conducting audits, and implementing cost-saving measures without compromising quality.

Key Responsibilities:

• Monitor food, beverage, and operational costs against budget and historical data.
• Conduct daily and monthly inventory counts for food, beverage, and supplies.
• Calculate cost of sales and analyze variances.
• Review receiving procedures and ensure proper documentation (receiving reports, invoices, credit notes).
• Audit kitchen production, portion control, and waste management.
• Prepare detailed cost control reports and present findings to management.
• Supervise and train storekeepers and other relevant staff on cost control procedures.
• Liaise with the Executive Chef and F&B Manager to optimize purchasing and menu pricing.

Qualifications & Experience:

• Degree or diploma in Accounting, Finance, or Hospitality Management.
• Minimum of 4 years of cost control experience, preferably in a hotel or large restaurant.
• Hotel or hospitality background is essential.
• Strong analytical and mathematical skills.
• Knowledge of inventory management systems and procurement processes.
• Leadership skills and the ability to influence departmental heads.

What We Offer:

A professional working environment, career growth within an international hotel brand, and competitive, structured operations.

• Monitor food, beverage, and operational costs against budget and historical data.
• Conduct daily and monthly inventory counts for food, beverage, and supplies.
• Calculate cost of sales and analyze variances.
• Review receiving procedures and ensure proper documentation (receiving reports, invoices, credit notes).
• Audit kitchen production, portion control, and waste management.
• Prepare detailed cost control reports and present findings to management.
• Supervise and train storekeepers and other relevant staff on cost control procedures.
• Liaise with the Executive Chef and F&B Manager to optimize purchasing and menu pricing.

• Strong analytical and mathematical skills.
• Knowledge of inventory management systems and procurement processes.
• Leadership skills and the ability to influence departmental heads.

• Degree or diploma in Accounting, Finance, or Hospitality Management.
• Minimum of 4 years of cost control experience, preferably in a hotel or large restaurant.
• Hotel or hospitality background is essential.