Cost Controller

The Cost Controller is responsible for controlling and reconciling all item costs by thoroughly analyzing invoices, requisitions, received products, menus, and production. All work is carried out in accordance with company accounting and financial controls under the supervision and guidance of the Financial Controller, within policies outlined by the CEO, and in line with company and corporate policies and the business plan.

Duties & Responsibilities :

• Control and monitor project expenditure, verify invoices and claims from suppliers, vendors, and subcontractors to ensure proper recording.
• Provide planning and cost control support for projects, including variation reporting, milestone monitoring, and customer billing preparation.
• Coordinate with the project management team to resolve issues and ensure project delivery.
• Perform project costing reports monthly to keep expenditures within budget.
• Examine invoices, verify quantities ordered and received against purchase orders.
• Compare quoted prices to invoice prices.
• Verify invoices selectively and spot check unit costs against market quotations.
• Ensure proper accounting of requisitioned items by observing the process.
• Review food and beverage requisitions for pricing and accuracy.
• Maintain daily cost percentages for food & beverage and general expenses, and prepare daily reports.
• Work with the Executive Chef to track high-cost items.
• Reconcile deviations between requisitioned costs and physical inventory monthly.
• Update menu costs quarterly for all outlets and meal periods.
• Observe storerooms inventory procedures and take corrective actions when necessary.
• Supervise and assist in physical inventories of assets.
• Perform closing duties related to food and beverage accounting.
• Price and extend monthly food and beverage inventories.
• Adjust food costs in ledger accounts accordingly.
• Prepare preliminary cost reports and menu abstracts.
• Develop potential cost of sales and menu pricing adjustments with the F&B Manager.
• Check received merchandise for weight, trim, and count specifications.
• Perform yield tests for menu pricing accuracy.
• Collaborate with the F&B Manager on menu pricing and cost breakdowns.
• Ensure items are prepared and stored according to specifications.
• Review daily food production against forecasts.
• Support safety regulations and legal compliance.
• Identify hazards and prevent incidents.
• Maintain high standards of personal hygiene, dress, and conduct.
• Cooperate with the team and perform other duties as required, possibly working in other departments.

Requirements

Laws, Regulations, and Policies :

Other Responsibilities :

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