The Cost Controller is responsible for monitoring, analyzing, and managing all resort-related costs to ensure optimal profitability. This includes food & beverage cost analysis, inventory management, procurement control, and budget adherence. The role is critical in maintaining operational efficiency and reducing unnecessary expenses without compromising service quality.

Key Responsibilities:

Cost Management:

Monitor daily operations to control F&B and operational costs.
Analyze cost variance between actual and budgeted figures, and suggest corrective actions.
Develop and implement cost control systems, procedures, and policies.

Inventory & Stock Management:

Supervise physical inventory counts of F&B, housekeeping, and engineering stores.
Ensure accurate inventory valuation and timely reporting.
Monitor stock movements and highlight slow/non-moving items.

Purchasing Support:

Verify purchase requisitions and ensure adherence to cost budgets.
Validate purchase orders and match them with received items and supplier invoices.

Food & Beverage Costing:

Conduct recipe costing and monitor portion controls.
Track daily consumption of materials and analyze usage vs. sales.
Collaborate with the Executive Chef and F&B Manager for menu pricing and cost optimization.

Audit & Compliance:

Conduct surprise audits on stores, bars, kitchens, and other cost centers.
Ensure compliance with internal controls and hotel standard operating procedures.
Assist in monthly/quarterly internal and external audits.

Reporting:

Generate and submit regular cost reports to management (daily, weekly, and monthly).
Prepare variance analysis and recommendations for cost improvements.

Qualifications & Skills:

Bachelor s degree in Commerce, Finance, Hospitality Management, or related field.
Experience in cost control within the hospitality industry (resort/hotel experience preferred).
Knowledge of inventory systems and accounting software (e.g., IDS, Tally, SAP).
Strong analytical and numerical skills.
Excellent attention to detail and organizational skills.
Familiarity with food costing, procurement processes, and internal controls.
Proficient in MS Excel, Word, and reporting tools.

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Cost Controller