Cost Control Officer

Key Responsibilities

Cost Control

• Monitor daily food, beverage, and operating supply costs to ensure they remain within approved budgets.
• Analyse cost variances and identify opportunities to improve profitability.
• Prepare daily, weekly, and monthly cost control reports for management review.
• Review menu costing and selling prices to ensure targeted profit margins are achieved.

Inventory Management

• Conduct regular inventory counts for food, beverage, operating equipment, and general stores.
• Reconcile physical stock with system records and investigate discrepancies.
• Monitor stock movement, transfers, spoilage, breakages, and wastage.
• Ensure proper stock rotation and inventory control procedures are followed.

Purchasing & Receiving Control

• Verify purchase orders, receiving records, invoices, and supplier documentation.
• Ensure all purchases comply with approved purchasing policies and authorization limits.
• Review receiving processes to ensure goods received match purchase specifications and quantities.
• Coordinate with the Purchasing Department regarding pricing, quality, and supplier performance.

Financial Analysis & Reporting

• Prepare monthly food cost, beverage cost, and inventory variance reports.
• Analyse consumption trends and recommend cost-saving initiatives.
• Monitor departmental expenses and identify areas for operational improvement.
• Support month-end closing activities related to inventory and cost accounting.

Compliance & Internal Controls

• Ensure compliance with company policies, financial controls, and audit requirements.
• Maintain proper documentation of inventory, purchases, transfers, and adjustments.
• Support internal and external audits by providing accurate records and reports.
• Ensure adherence to HACCP, food safety, and inventory handling standards where applicable.

System Administration

• Maintain accurate inventory and costing data within the hotel's inventory or ERP system.
• Verify recipe costing, bill of materials, and standard portion controls.
• Generate system reports for management and operational departments.

Collaboration

• Work closely with the Kitchen, Food & Beverage, Purchasing, Receiving, and Finance teams to ensure effective cost management.
• Provide guidance to department heads on inventory control and cost optimization.
• Participate in budget preparation and forecasting exercises.

Other Duties

• Perform any other duties assigned by the Senior Finance Manager
• Participate in continuous improvement initiatives to enhance operational efficiency and financial performance.