Cost Controller – Hotel Food & Beverage

About the role

The Cost Controller will oversee the financial performance of the hotel's food, beverage, and operational areas. You will ensure profitability by monitoring costs, preparing variance analyses, and supporting accurate inventory management.

Key responsibilities

• Monitor and control food, beverage, and other operational costs against approved budgets.
• Prepare daily, weekly, and monthly cost reports with variance analysis.
• Conduct regular inventory counts and reconcile physical stock with system records.
• Track consumption, wastage, spoilage, and investigate significant variances.
• Maintain recipe and menu costing, selling prices, and profitability analysis.
• Oversee purchasing prices and receiving procedures to ensure compliance with specifications.
• Perform spot checks in stores, kitchens, restaurants, and bars for inventory control.
• Ensure all stock movements are authorized, documented, and accurately recorded.
• Collaborate with Finance, Purchasing, Receiving, Culinary, and F&B teams to identify cost‑saving opportunities.
• Guarantee compliance with hotel financial policies, internal controls, audit requirements, and IHG standards.

Required profile

• Bachelor's degree in Accounting, Finance, Business Administration, Hospitality Management, or a related field.
• 2–4 years of experience in cost control, accounting, finance, or inventory control.
• Strong knowledge of cost accounting, financial analysis, and inventory management.
• Understanding of food & beverage costing and menu engineering.
• Excellent attention to detail and accuracy.

Required skills