The Cost Controller is responsible for monitoring, analyzing, and controlling all hotel operational costs to maximize profitability while maintaining service quality. The role focuses on Food & Beverage cost control, inventory management, procurement compliance, stock reconciliation, and financial reporting to ensure efficient use of resources and minimize wastage.
Key Responsibilities
Cost Control & Financial Analysis
- Monitor daily Food & Beverage (F&B) costs and operational expenses.
- Prepare daily, weekly, and monthly cost reports for management.
- Analyze actual costs against budgets and investigate variances.
- Recommend cost-saving initiatives without compromising guest satisfaction.
- Monitor departmental expenses and ensure adherence to approved budgets.
- Support annual budgeting and forecasting processes.
Inventory Management