The Cost Controller will play a crucial role in ensuring the efficient management of food and beverage costs, monitoring inventory levels, analyzing cost variances, implementing cost-saving initiatives, and optimizing profitability while maintaining high-quality standards in hotel operations.
- Oversee the procurement, storage, and issuance of food and beverage inventory to ensure adequate stock levels while minimizing waste and spoilage.
- Analyze te hotel costs on a regular basis, including ingredient costs, portion sizes, menu prices, and sales trends, to identify variances and opportunities for cost optimization.
- Assist in the development of annual budgets and financial forecasts for food and beverage operations, including revenue projections, cost projections, and profit margins.
- 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.
- Negotiate favorable terms with suppliers and vendors to secure competitive pricing, quality products, and timely deliveries, while maintaining strong vendor relationships.
- Establish and enforce internal controls and procedures for food and beverage procurement, storage, and disbursement to prevent theft, shrinkage, and unauthorized use of inventory.
- Identify opportunities for cost-saving initiatives, such as portion control measures, inventory optimization, waste reduction strategies, and energy-saving practices, to improve profitability.
- Prepare regular reports and analysis on food and beverage costs, inventory levels, sales performance, and profitability metrics for management review and decision-making.
- Conduct training sessions for food and beverage staff on cost control best practices, inventory management techniques, and compliance with standard operating procedures.