Cost Controller Supervisor
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Key skills for this role
Role Overview
The Cost Control Executive monitors, analyzes, and manages food and beverage expenses across hotel outlets.
The role ensures stock accuracy, minimizes waste, prevents leakage, and enforces purchasing and inventory controls to maximize profit margins.
Key Skills for This Role
Full Job Posting
Role Overview
The Cost Control Executive monitors, analyzes, and manages food and beverage expenses across hotel outlets.
The role ensures stock accuracy, minimizes waste, prevents leakage, and enforces purchasing and inventory controls to maximize profit margins.
Cost Analysis and Reporting
- Calculate daily food and beverage cost ratios.
- Prepare monthly cost reports and analyze variances against budgets.
- Flag high-cost menu items for management attention.
Inventory Management
- Conduct monthly physical stock counts.
- Reconcile inventory with POS or ERP systems.
- Investigate discrepancies in food, beverage, and OS&E stock.
Purchasing and Receiving Control
- Audit daily market lists and verify receiving reports against purchase orders.
- Inspect delivered items for quality, yield, and pricing compliance.
Menu Engineering and Waste Control
- Calculate standard recipe costs, update menu pricing, and perform yield testing with Executive Chefs and Bar Managers.
- Monitor waste logs, spoilage, void reports, complimentary items, and staff meal allocations.
- Use waste controls to reduce shrinkage and leakage.
Requirements
- Ability to calculate daily food and beverage cost ratios and prepare monthly cost reports.
- Ability to reconcile physical inventory with POS or ERP system records and investigate discrepancies.
- Ability to audit purchasing and receiving records for quality, yield, pricing, and compliance.
- Ability to calculate standard recipe costs, update menu pricing, and perform yield testing.
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