Cost Controller

SUMMARY:
The Cost Controller at Morea House Hotel is responsible for monitoring and controlling all food, beverage, and operational costs to ensure efficient use of resources and optimal profitability. This role involves working closely with the kitchen, bar, and purchasing teams to track inventory, analyse variances, and implement cost-saving strategies while maintaining the hotel’s quality standards.

POSITION INFO:

Key Responsibilities:

• Monitor daily food and beverage costs and track variances against budgeted figures.
• Conduct regular inventory counts and audits across all F&B and operational departments.
• Analyse usage and wastage, identifying cost-saving opportunities without compromising quality.
• Review supplier invoices and purchase orders to ensure accurate pricing and quantity control.
• Collaborate with the procurement team to ensure cost-effective purchasing practices.
• Prepare and submit accurate cost reports, usage summaries, and margin analyses to management.
• Assist in setting up and maintaining standard recipes and portion controls in coordination with the Executive Chef and F&B Manager.
• Ensure compliance with internal controls, stock procedures, and health & safety regulations.
• Support month-end closing by providing relevant inventory valuations and cost data.

Qualifications & Experience:

• Minimum of 3 years’ experience in cost control, inventory management, or hospitality finance.
• Diploma or degree in Finance, Accounting, Hospitality Management, or related field preferred.
• Solid understanding of cost accounting principles and inventory control.
• Proficient in Excel and hotel systems (e.g. Micros, Opera, Sage, or similar software).
• High level of accuracy, attention to detail, and analytical thinking.
• Excellent organizational and time management skills.
• Strong communication skills and the ability to work cross-functionally with other departments.
• Integrity and professionalism in handling sensitive financial data.