We are seeking to hire a highly analytical and detail-oriented Cost Controller to oversee and minimize wastage in all aspects of the hotel’s restaurant operations. The ideal candidate will be responsible for monitoring food and beverage costs, inventory control, supplier pricing, portion control, and operational efficiencies to ensure maximum profitability.
Key Responsibilities
- Cost Analysis: Track and analyze food and beverage costs to ensure alignment with budgeted targets.
- Wastage Reduction: Identify and implement strategies to reduce wastage and enhance cost efficiency.
- Procurement Optimization: Conduct regular cost-benefit analyses to optimize procurement and pricing decisions.
- Inventory Monitoring: Monitor stock levels and ensure efficient inventory usage to prevent over-ordering or wastage.
- Auditing: Conduct daily, weekly, and monthly stock audits for the restaurant, bar, and kitchen. Ensure accurate stock receiving, issuing, and storage procedures are followed.
- Supplier Relations: Evaluate supplier pricing and negotiate cost-effective contracts without compromising quality. Ensure compliance with purchase orders and approved budgets.
- Quality Control: Monitor and verify incoming stock quality and quantity to prevent losses.
- Portion Control: Work closely with the kitchen and restaurant teams to implement portion control measures and identify sources of food wastage.
- Service Monitoring: Monitor kitchen and service practices to ensure optimal usage of ingredients.
- Menu Costing: Develop and update menu costing to ensure profitability of dishes and analyze recipe standardization.
- Reporting: Prepare cost control reports highlighting areas of wastage, inefficiencies, and cost-saving opportunities. Generate profitability analysis reports for food and beverage items.
- Forecasting: Collaborate with the finance team to forecast and manage food and beverage expenses.
Requirements
- Education: Bachelor’s degree or diploma in finance, accounting, hospitality management, or a related field.
- Experience: 5+ years of experience in a similar role within the hotel or hospitality industry.
- Technical Knowledge: Strong knowledge of food and beverage cost management, procurement, and inventory control.
- Environment: Experience working in a restaurant, bar, or hotel environment with a focus on cost control.
- Skills: Strong analytical and problem-solving skills; excellent attention to detail and accuracy in financial reporting.
- Software Proficiency: Proficiency in hotel management and accounting software (e.g., Micros, SunSystems, Opera).
- Communication: Strong communication skills to collaborate with chefs, F&B managers, and procurement teams.
How to Apply
Interested and qualified candidates should go to the Bridge Talent Management application page on bridgetalentgroup.zohorecruit.com to submit their application.
