We are seeking a meticulous, analytical Cost Controller to act as the financial guardian of our property. In this role, you will implement corporate cost management frameworks across purchasing, inventory, and variance reporting to protect profitability. Your primary focus will be standardising processes, mitigating waste, and ensuring daily consumption aligns with business chain budget expectations without compromising our brand's guest satisfaction standards.
Key Responsibilities
1. F&B Cost Engineering & Control
- Calculate and monitor standard food and beverage costs alongside the Executive Chef.
- Audit menu engineering data to maximize item profitability and gross margins across all outlets.
- Track daily food waste, spoilage, and portion control to adhere to brand benchmarks.
- Conduct regular spot checks on outlet bars, kitchens, and central storage areas.
2. Procurement & Chain-Wide Inventory Management
- Oversee daily receiving, storing, and issuing procedures for all corporate goods.
- Verify supplier invoices against centralized purchase orders and contracted market lists.
- Supervise storekeepers to prevent theft, shrinkage, and unauthorized stock movement.
- Coordinate and lead structured monthly physical inventory counts across all departments.
3. Operational Cost Control & Utilities
- Audit departmental usage of rooms and housekeeping items (linens, amenities, cleaning chemicals).
- Monitor property-wide utility consumption (electricity, water, gas) to flag abnormal spikes.
- Track payroll hours against forecasted room occupancy to minimize unnecessary overtime.
4. Corporate Reporting & Compliance
- Prepare and distribute daily, weekly, and monthly cost and variance reports to local and regional management.
- Investigate and explain significant variances between actual costs and budgeted chain targets.
- Ensure strict adherence to internal corporate control policies and standard operating procedures (SOPs).
Qualifications & Skills
- Education: Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
- Experience: Minimum of 3–5 years of cost control experience within a business hotel chain or mid-to-large-scale hospitality group.
- Technical Skills: Proficiency in hospitality enterprise software (e.g., Oracle Materials Control, BirchStreet, Opera, or similar ERP systems) and advanced Microsoft Excel skills.
- Attributes: Strong analytical mindset, sharp eye for detail, and excellent communication skills to collaborate with corporate stakeholders and department heads.
Pay: Up to ₹75,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
