Cost Controller – Food & Beverage

About the role

The Cost Controller will support the Director of Finance in managing and optimizing Food & Beverage costs for Victoria Golf Resort & Spa. This role ensures compliance with cost control policies, accurate inventory management, and profitability of menu offerings.

Key responsibilities

• Implement and monitor hotel cost control policies and procedures.
• Analyse daily and monthly Food & Beverage costs, identify variances and recommend corrective actions.
• Prepare weekly and monthly cost reports for management.
• Conduct monthly physical inventory counts and reconcile with records and general ledger.
• Document and approve all inventory movements, transfers, requisitions and stock adjustments.
• Monitor receiving procedures to ensure compliance with purchase orders, specifications and pricing.
• Maintain standard recipe costing and menu pricing to achieve target profitability.
• Collaborate with the Executive Chef and F&B leadership on menu costs, pricing strategies and operational efficiencies.
• Analyse sales trends, product mix and gross profit performance.
• Track waste, breakage, spoilage, staff meals and complimentary consumption.
• Set and monitor minimum and maximum stock levels to minimise waste and over‑stocking.
• Perform daily and monthly F&B reconciliations using POS, inventory and purchasing system reports.
• Investigate discrepancies from inventory counts, sales reconciliations and cost analyses.
• Audit restaurants, bars, kitchens, receiving areas and storage facilities for internal control compliance.
• Support month‑end closing activities related to inventory valuation, cost of sales and balance‑sheet reconciliations.
• Assist in preparing annual budgets, forecasts and financial projections for F&B operations.
• Participate in procurement, inventory and financial system implementation or improvement projects.
• Develop strong relationships with operational teams to promote cost awareness.

Required profile

Required skills