Cost Controller

The Cost Controller is responsible for monitoring and maintaining food and beverage costs in line with Village and Life standards. This role ensures the procurement of high-quality, cost-effective ingredients in accordance with the Head Chef's requirements. Additionally, the Cost Controller oversees the organization and cleanliness of all storage areas to support efficient kitchen operations. Minimum Requirements Certificate, Diploma, or Degree in Financial Management or a related field. Proven experience in a Cost Controller, Inventory Manager, or similar role. Solid understanding of warehouse operations and logistics processes. Strong knowledge of food and beverage costing principles. Experience & Skills Prior experience in a similar role within a 4- or 5-star hotel environment. Familiarity with restaurant operations, procedures, and best practices. Proficiency in MS Office, particularly Excel, Word, and Outlook. Experience with inventory management systems is essential. Working knowledge of Micros Simphony MyInventory is an advantage. Opera system experience is advantageous. High attention to detail with strong analytical and numerical skills. Excellent communication and interpersonal abilities. Ability to perform effectively under pressure and meet tight deadlines. Communication Proficient in reading, writing, and conversing in English. Strong verbal communication and comprehension abilities. Cognition & Analytical Thinking Excellent analytical and reasoning skills. Sound judgment and effective decision-making capabilities. Strong problem-solving abilities with a proactive approach. Personal Effectiveness High attention to detail with a strong commitment to accuracy and quality. Effective self-management and ability to work independently. Resilient under pressure with strong stress tolerance. Adaptable and flexible in dynamic environments. Interpersonal Skills Proven ability to build strong working relationships and work collaboratively in a team. Capable of influencing others in a positive and constructive manner. Leadership & Business Acumen Strong alignment with business goals and financial responsibility. Strategic thinking and long-term vision. Ability to coach, mentor, and support team development. Demonstrates accountability in managing costs and resources effectively. Duties and Responsibilities Ordering and Procurement Place food orders based on Head Chef's recommendations, ensuring alignment with menu and forecasted demand. Order beverages according to par levels and operational requirements. Source suppliers that offer the best balance of quality and price. Ensure all orders are placed using pre-numbered and approved ordering software (MyInventory) to maintain audit integrity. Receiving and Inspection of Goods Receive and inspect all goods against delivery notes and purchase orders. Record all received goods in the Standard Operating Procedure (SOP) log. Verify product expiry dates and ensure all items meet food safety and quality standards. Check delivery temperatures of perishable goods and vehicles. Validate delivered quantities against invoices and document discrepancies. Ensure suppliers are accompanied when accessing back‑of‑house areas (e.g., from kitchen to cellar). Capture all invoices and credit notes accurately and in a timely manner. Issuing of Stock Issue food items as received; all items must be signed off by the responsible person upon collection. Issue beverages to outlets based on actual usage and par levels. Record all issued items accurately in the Micros system (Simphony inventory management software). Stock Control and Stocktakes Ensure that all stock control procedures are followed consistently across all departments. Schedule and coordinate monthly stocktakes; distribution of stocktake schedules should occur by the 25th of each month. Update product prices continuously to reflect current market rates. Prepare and print accurate stock sheets for physical counts. Assume full responsibility for beverage stock control, including variances and reconciliations. Cost of Sales (COS) and Reporting Calculate all outlet recharges accurately and ensure proper cost allocation. Monitor and verify daily revenue reports, voids, and cash‑up discrepancies. Submit provisional monthly Cost of Sales calculations by the 10th of each month. Ensure all COS recharges are calculated and recorded systematically. General Duties and System Administration Maintain updated and organized documentation for all receiving, issuing, and stock movement activities. Administer the Micros inventory system, including setup, maintenance, and troubleshooting. Collaborate with the finance team to support audit processes and month‑end closing. Uphold hygiene and safety standards in the bulk store area at all times. Review Criteria Reliability and Accountability: Consistently dependable in meeting responsibilities and fulfilling obligations with minimal supervision. Attention to Detail: Demonstrates a high level of accuracy in handling financial data, inventory records, and documentation. Leadership and Initiative: Proactively takes ownership of tasks, leads by example, and provides clear direction when required. Multitasking Ability: Efficiently manages multiple responsibilities and priorities in a fast‑paced environment without compromising quality. Proactive Problem‑Solving: Takes initiative to identify issues, implement solutions, and continuously improve processes. Communication Skills: Communicates clearly and effectively across departments, both verbally and in writing, ensuring smooth coordination. Customer and Service Orientation: Maintains a professional, approachable, and service‑driven attitude when interacting with colleagues, suppliers, and other stakeholders. #J-18808-Ljbffr