Cost Controller
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Key skills for this role
About the Role
Kempinski Hotels is hiring a Cost Controller to manage operational expenses, focusing on Food & Beverage cost control, inventory management, and financial reporting.
Key Skills for This Role
Responsibilities
- Calculate and monitor daily, weekly, and monthly food and beverage cost percentages.
- Establish standard recipes, yields, and portion sizes in collaboration with the Executive Chef and F&B Director.
- Calculate the potential cost of menus vs. actual costs to identify pricing opportunities or cost leaks.
- Conduct regular spot checks on portion sizes, preparation methods, and waste management in kitchens and bars.
- Oversee and coordinate monthly and perpetual physical inventory counts for all food, beverage, operating supplies, and retail stock.
- Investigate and explain significant variances between theoretical stock and actual physical counts.
- Conduct random spot checks on receiving docks to ensure items match purchase orders.
- Monitor store room cleanliness, rotation (FIFO), and security to prevent spoilage and theft.
- Maintain and update the inventory management system with accurate pricing, recipes, and supplier data.
- Review purchasing requisitions and orders to ensure alignment with forecasted occupancy and banquet events.
- Analyze market trends and supplier prices to negotiate better rates or suggest alternative vendors.
- Prepare monthly cost control reports, variance analyses, and reconciliation reports for the Director of Finance.
Requirements
- Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field
- 3–5 years of experience in cost control, storekeeping, or purchasing within a hotel or high volume restaurant environment
- Mastery of hotel inventory and procurement software (e.g., Materials Control, BirchStreet, Adaco, or FMC)
- Strong proficiency in Point of Sale (POS) systems (e.g., Simphony / Micros) and MS Excel
- Strong analytical mind with a sharp eye for numbers and discrepancies
- Assertive communication style to enforce control procedures across different departments
- Ability to work under pressure during tight month end deadlines
Full Job Posting
Description
- The Cost Controller is responsible for managing, monitoring, and reducing operational expenses within the hotel, with a primary focus on Food & Beverage (F&B) and retail operations.
Key Responsibilities
- Calculate and monitor daily, weekly, and monthly food and beverage cost percentages.
- Establish standard recipes, yields, and portion sizes in collaboration with the Executive Chef and F&B Director.
- Calculate the potential cost of menus vs. actual costs to identify pricing opportunities or cost leaks.
- Conduct regular spot checks on portion sizes, preparation methods, and waste management in the kitchens and bars.
- Oversee and coordinate the monthly and perpetual physical inventory counts for all food, beverage, operating supplies, and retail stock.
- Investigate and explain significant variances between theoretical stock (system records) and actual physical counts.
- Conduct random spot checks on receiving docks to ensure items match purchase orders regarding quality, quantity, and price.
- Monitor store room cleanliness, rotation (FIFO First In, First Out), and security to prevent spoilage and theft.
- Maintain and update the inventory management system with accurate pricing, recipes, and supplier data.
- Review purchasing requisitions and orders to ensure they align with forecasted occupancy and banquet events.
- Analyze market trends and supplier prices to negotiate better rates or suggest alternative vendors to the Purchasing Manager.
- Prepare monthly cost control reports, variance analyses, and reconciliation reports for the Director of Finance.
Skills, Knowledge and Expertise
- Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
- 3–5 years of experience in cost control, storekeeping, or purchasing within a hotel or high volume restaurant environment.
- Mastery of hotel inventory and procurement software (e.g., Materials Control (MC), BirchStreet, Adaco, or FMC).
- Strong proficiency in Point of Sale (POS) systems (e.g., Simphony / Micros) and MS Excel.
- Strong analytical mind with a sharp eye for numbers and discrepancies.
- Assertive communication style to enforce control procedures across different departments.
- Ability to work under pressure during tight month end deadlines.
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