Cost controller

Job description

Job Description

Key Responsibilities:

·  Inventory Management:  Oversee the procurement, storage, and issuance of food and beverage inventory to ensure adequate stock levels while minimizing waste and spoilage.
·  Cost Analysis:  Analyze food and beverage costs on a regular basis, including ingredient costs, portion sizes, menu prices, and sales trends, to identify variances and opportunities for cost optimization.
·  Budgeting and Forecasting:  Assist in the development of annual budgets and financial forecasts for food and beverage operations, including revenue projections, cost projections, and profit margins.
·  Menu Engineering:  Collaborate with the culinary team and food and beverage managers to develop menus that balance profitability with guest satisfaction, taking into account ingredient costs, pricing strategies, and menu engineering principles.
·  Vendor Management:  Negotiate favorable terms with suppliers and vendors to secure competitive pricing, quality products, and timely deliveries, while maintaining strong vendor relationships.
·  Internal Controls:  Establish and enforce internal controls and procedures for food and beverage procurement, storage, and disbursement to prevent theft, shrinkage, and unauthorized use of inventory.
·  Cost Saving Initiatives:  Identify opportunities for cost-saving initiatives, such as portion control measures, inventory optimization, waste reduction strategies, and energy-saving practices, to improve profitability.
·  Reporting and Analysis:  Prepare regular reports and analysis on food and beverage costs, inventory levels, sales performance, and profitability metrics for management review and decision-making.
·  Training and Education:  Conduct training sessions for food and beverage staff on cost control best practices, inventory management techniques, and compliance with standard operating procedures.

Qualifications

·  Bachelor's degree in Hospitality Management, Finance, Accounting, or related field; Certified Hospitality Accountant Executive (CHAE) certification preferred.
·  Minimum of 3 years of experience in a similar role, preferably in the hospitality industry with a focus on food and beverage cost control.
·  Strong analytical skills with the ability to interpret financial data, analyze cost variances, and develop actionable insights.
·  Proficiency in inventory management systems, financial software, and Microsoft Excel.
·  Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
·  Detail-oriented with a strong focus on accuracy and precision in financial calculations and reporting.