Cost Controller

Cost Controller Job Responsibility:

1. Inventory and Stock Management

• Monitor and control the stock of food, beverages, and other supplies to prevent overstocking or wastage.
• Monitor Minimum PAR stock is maintained for operational requirements.
• Conduct regular inventory counts and reconcile discrepancies.
• Ensure accurate records of goods received, stored, and issued to different departments are maintained.

2. Cost Monitoring and Analysis

• Analyze cost trends and recommend cost-saving measures.
• Compare actual expenses with budgeted figures and investigate variances.
• Prepare cost reports like banquet event cost, menu costing, feasibility of a outside catering event , provide insights into operational efficiency.

3. Purchasing Oversight

• Collaborate with the purchasing department to negotiate competitive pricing with suppliers like meat and vegetable vendors, F&B Supplies, market survey at regular intervals.
• Verify the quality and quantity of goods received against invoices and purchase orders.
• Monitor vendor performance and ensure compliance with agreements.

4.Budgeting and Forecasting

• Ensure departmental spending aligns with the hotel’s financial goals.
• Provide financial projections to support decision-making.( Examples outside catering, banquet events, new projects)

5. Revenue and Profit Analysis

• Review pricing strategies for food, beverage, and other services to ensure profitability.
• Analyze sales data to identify high-performing and underperforming items , slow moving and near expiry items.
• Work closely with F&B Dept and management team to align costs with revenue generation strategies.

6. Waste and Loss Prevention

• Identify areas where waste occurs and implement corrective actions.
• Develop and enforce procedures to minimize pilferage, spoilage, and wastage.
• Monitor compliance with portion control standards in food and beverage operations.

7. Reporting and Compliance

• Prepare detailed food cost / beverage cost report on weekly basis and operational reports for management review.
• Ensure adherence to hotel policies and financial regulations.
• Maintain clear records/reports for audits and internal reviews.

8. Training and Collaboration

• Train store keepers and staff on cost control practices.
• Collaborate with kitchen, housekeeping, and other departments to optimize operational costs.
• Foster a culture of financial accountability within the hotel.
• Assist Chef and Financial Controller to maintain profitability, optimize resource use, and ensure the smooth financial operation of the hotel.