Cost Controller at Blowfish Hotel

Job Description

• The Cost Controller is responsible for implementing, monitoring, and maintaining robust cost and inventory control systems across all hotel departments, with a particular focus on Food & Beverage (F&B) and operational supplies.
• This role ensures cost efficiency, accuracy in financial reporting, and strict adherence to established financial policies and procedures to maximize hotel profitability.

Key Responsibilities

• Track daily, weekly, and monthly costs (especially food and beverage).
• Analyze cost variances and investigate discrepancies.
• Recommend cost-saving measures without compromising quality.
• Prepare cost reports for management review
• Monitor stock levels and conduct regular physical inventory counts
• Reconcile inventory records with actual stock
• Identify slow-moving, expired, or wasted items
• Calculate standard recipe costs and menu pricing
• Analyze profitability of menu items
• Work closely with chefs to optimize food cost percentages
• Monitor wastage, spoilage, and pilferage
• Implement controls to reduce losses
• Support internal and external audits
• Maintain proper documentation for all transactions

Requirement

• Bachelor’s Degree in Accounting, Finance, Hospitality Management, or a related field.
• Minimum of 2–5 years experience in cost control, preferably in hospitality (hotels, restaurants, catering)

Skills:

• Proficiency in hotel-specific cost control/inventory systems (e.g., Material Control, Micros, Opera, Fidelio).
• Advanced proficiency in Microsoft Excel for analysis and reporting.
• Strong analytical, numerical, and problem-solving skills.
• Exceptional attention to detail and meticulousness in data handling.