Cost Controller

Role Overview

Core Responsibilities

• Plan and manage short- and long-term food and beverage control and accounting operations.
• Formulate accounting and reporting policies and coordinate related systems and procedures.
• Prepare operating data, special reports, budgets, forecasts, taxes, and other financial reports.
• Interpret operating results for management and ownership to support timely, profitable decisions.
• Investigate discrepancies and variances and initiate corrective action to prevent recurrence.
• Maintain accounting systems, equipment, databases, point-of-sale systems, paperwork, and archives.
• Control outlets for wastage, pilferage, and efficiency.
• Manage, hire, train, develop, coach, evaluate, and discipline F&B Control employees as appropriate.
• Prepare timesheets, rotas, holiday schedules, and Fourth Hospitality purchase orders.
• Complete special projects and maintain productive relationships with other departments.

Requirements

• Ability to administer food and beverage control and accounting functions under applicable policies, procedures, laws, and regulations.
• Ability to manage daily operations and develop objectives within approved plans.
• Ability to prepare and interpret financial and operating reports.
• Ability to manage and develop employees in the F&B Control department.
• Ability to maintain databases, point-of-sale systems, records, and information security.
• Ability to work independently and promote teamwork across departments.

Work Environment

• The role supports food and beverage outlets and accounting operations within a hotel environment.
• The position requires physical site presence to manage hotel outlets, equipment, and departmental operations.

About the Property