Cost Controller

Duties: Menu Costing & Analysis: Prepare detailed costing of all menus (à la carte, buffet, banquet, room service, promotions). Ensure all menu items are costed with up-to-date prices and yield calculations. Collaborate with chefs and F&B managers to review recipes, portion sizes, and standard yields. Recommend pricing strategies to maintain target food and beverage cost percentages. Update costing sheets regularly to reflect market price changes. Item and Material Costing: Cost all operational consumables , raw materials, and supplies used by the hotel (linen, cleaning, spa, minibar, amenities, etc.). Maintain a cost database of all items with supplier price history. Work with procurement to evaluate vendors and pricing competitiveness. Verify unit prices, UOMs (units of measure), and conversion accuracy. Inventory and Stock Control: Oversee the receipt, storage, and issuance of food, beverage, and general store items. Conduct monthly and surprise stock takes in stores and all consumption areas (kitchens, bars, banquet stores, etc.). Monitor inventory movement, stock aging, and minimize pilferage, wastage, and overstocking. Ensure FIFO (First-In, First-Out) is strictly followed. F&B and Banqueting Support: Support banqueting team with custom event costing , including itemized breakdowns for weddings, conferences, and large functions. Ensure costing of banquet menus aligns with profitability targets. Assist in forecasting and budgeting for large-scale events. Cost Reporting & Controls: Generate daily, weekly, and monthly cost reports including: Food & beverage cost percentages Variance reports (actual vs theoretical usage) Waste and loss reports Stock movement summaries Implement internal controls and SOPs for procurement, receiving, storing, and issuing. Participate in internal audits and compliance checks. Requirements: Bachelors degree in Hotel Management, Finance, Accounting , or Supply Chain 5 years of relevant experience in cost control and stores within a 4 or 5-star hotel or resort Strong background in F&B operations, banqueting , and multi-outlet costing Experience with menu costing tools, stock management software, and POS integration Advanced knowledge of menu engineering and recipe costing Strong understanding of hotel inventory systems Proficiency in hospitality software Analytical and detail-oriented approach to cost analysis Strong interpersonal skills to coordinate with chefs, banquet teams, and suppliers Excellent Excel/reporting skills and understanding of cost formulas and markup strategies Accuracy and timeliness of menu and banquet costing Reduction in food and beverage cost variance Inventory turnover and waste minimization Stock accuracy during audits and stock takes Cost savings through vendor negotiation and purchase efficiency

Location: Pretoria, ZA

Posted Date: 8/30/2025