COST CONTROLLER

KEY RESPONSIBILITIES

1. Monitor and control operational costs to ensure expenses are within the approved budget and company standards.
2. Review purchasing, receiving, issuing, and inventory transactions to ensure accuracy and proper documentation.
3. Monitor and analyze Food & Beverage costs, including food, beverage, wastage, and operational expenses.
4. Conduct monthly stock counts, inventory reconciliation, and variance analysis.
5. Prepare daily, weekly, and monthly cost control reports, including food cost, beverage cost, inventory, and variance reports.
6. Assist in menu costing, recipe costing, portion control, and standard cost calculations.
7. Coordinate with Purchasing, Receiving, Store, Kitchen, F&B, and Finance teams to ensure effective cost and inventory control.

REQUIRED SKILLS & KNOWLEDGE

1. Strong knowledge of cost control, inventory management, accounting principles, and hotel financial operations.
2. Good understanding of Food & Beverage cost control, menu costing, recipe costing, and variance analysis.
3. Tech-savvy: proficient in accounting and inventory systems and able to adapt to new systems. (Experienced in Odoo is a plus)
4. Strong Spreadsheet and data analysis skills, including Pivot Tables, XLOOKUP, VLOOKUP, and reconciliation models.
5. Excellent attention to detail, analytical thinking, and problem-solving abilities.
6. Good understanding of purchasing, receiving, inventory, and stock-taking procedures in a hospitality environment.
7. Strong organisational and communication skills, with the ability to work independently and meet deadlines.
8. Good command of written and spoken English and willing to work in Ubud, Bali.
9. Able to join immediately