Ability to handle high volume while maintaining attention to detail.
Strong written and verbal communication skills.
Ability to establish and retain effective working relationships with hotel staff, clients, and vendors.
Strong organizational and time-management skills.
Ability to work professionally, confidentially, and ethically.
Ability to work in a safe, prudent, and organized manner.
Ability to operate computers and office equipment.
Proficiency in Excel and Word.
Knowledge of generally accepted accounting principles and local regulations.
Responsibilities
Keep the food and beverage point-of-sale system up to date with current pricing.
Create and distribute cost reports monthly.
Perform and document random spot checks.
Ensure storeroom and outlet stock levels are aligned with demand periods.
Supervise and participate in month-end stocktaking across food, beverage, and general stores, as well as unannounced operational spot checks.
Oversee the biannual operating equipment inventory, investigate discrepancies, and prepare variance and loss reports for management review.
Review, audit, and approve daily spoilage, wastage, and complimentary or entertainment reports before posting them in the accounting system.
Lead regular market surveys for food and beverage commodities, particularly fresh produce, meat, and seafood, to benchmark vendor pricing and ensure cost competitiveness.
Review and approve new menu item additions, recipe costings, and price updates in the POS (Micros) and Materials Control / FBM systems.
Verify daily POS item sales imports into the inventory system (FBM/MC) and reconcile theoretical versus actual consumption.
Audit daily inter-outlet and inter-kitchen transfer requests to ensure accurate departmental cost allocation and inventory balances.
Conduct and supervise random spot checks across beverage outlets, bars, and banquet operations, analyzing pour costs and potential variances.
Monitor and perform spot checks at the receiving bay, ensuring invoice quantities, weights, and quality specifications match purchase orders and physical deliveries.
Prepare monthly Food & Beverage Cost Reconciliation reports, analyze high-variance items, and assist the Cost Controller / Financial Controller with monthly closing and budget preparation.
Train, guide, and supervise the Assistant Cost Controller and storekeepers on standard cost control procedures and inventory hygiene.
Desired Qualifications
Experience with accounting software.
The Cost Controller Supervisor is responsible for supervising daily food, beverage, and general store cost control operations, overseeing inventory reconciliation, verifying variances, and guiding the Assistant Cost Controller to ensure accurate cost reporting and compliance with hotel financial standards.
The job of Cost Controller Supervisor is executed satisfactorily when:
F&B POS system is up date with current pricing.
Cost reports are created and distributed monthly.
Random spot checks are performed and documented.
Stocks in storeroom and outlets are on par with demand period.
Supervise and participate in month-end stocktaking across all food, beverage, and general stores, as well as unannounced operational spot checks.
Oversee the bi-annual operating equipment (OE) inventory, investigate discrepancies, and prepare variance and loss reports for management review.
Review, audit, and approve daily spoilage, wastage, and complimentary/entertainment reports prior to posting in the accounting system.
Lead regular market surveys for food and beverage commodities—particularly fresh produce, meat, and seafood—to benchmark vendor pricing and ensure cost competitiveness.
Review and approve new menu item additions, recipe costings, and price updates in the POS (Micros) and Materials Control / FBM systems.
Verify daily POS item sales imports into the inventory system (FBM/MC) and reconcile theoretical versus actual consumption.
Audit daily inter-outlet and inter-kitchen transfer requests to ensure accurate departmental cost allocation and inventory balances.
Conduct and supervise random spot checks across beverage outlets, bars, and banquet operations, analyzing pour costs and potential variances.
Monitor and perform spot checks at the receiving bay, ensuring invoice quantities, weights, and quality specifications match purchase orders and physical deliveries.
Prepare monthly Food & Beverage Cost Reconciliation reports, analyze high-variance items, and assist the Cost Controller / Financial Controller in monthly closing and budget preparation.
Train, guide, and supervise the Assistant Cost Controller and storekeepers on standard cost control procedures and inventory hygiene.
COMPETENCIES:
Ability to handle high volume with attention to detail
Excellent written and verbal communication skills
An ability to establish and retain effective working relationships with hotel staff and clients/vendors
Strong organizational and time management skills
Applies a professional, confidential and ethical approach at all times
Works in a safe, prudent and organized manner
TECHNICAL COMPETENCIES:
Ability to operate computer and office equipment
Proficiency in Excel and Word
Experience in respective accounting software is a plus
Knowledge of the generally accepted accounting principles and local regulations