Cost Controller – Hospitality (F/M/X)

About the role

The Cost Controller will support the Director of Finance in managing all cost‑control activities for the resort’s Food & Beverage operations. This position ensures financial discipline, accurate inventory handling, and profitability of menu items while working closely with culinary and operational teams.

Key responsibilities

• Implement and monitor hotel cost‑control policies and procedures.
• Analyse daily and monthly Food & Beverage costs, identify variances and propose corrective actions.
• Prepare weekly and monthly cost reports for management review.
• Conduct monthly physical inventory counts and reconcile them with ledger balances.
• Document and approve all inventory movements, transfers, requisitions and stock adjustments.
• Verify receiving procedures against purchase orders, specifications and pricing agreements.
• Maintain standard recipe costing and menu pricing to meet target profitability.
• Collaborate with the Executive Chef and F&B leadership on menu cost evaluation and pricing strategies.
• Perform daily and monthly reconciliations using POS, inventory and purchasing system reports.
• Support month‑end closing activities related to inventory valuation, cost of sales and balance‑sheet reconciliations.

Required profile

Required skills

• Food & Beverage cost analysis
• Inventory management
• Point‑of‑Sale (POS) system proficiency
• Inventory and purchasing software usage
• Advanced Excel skills