The Role
The Cost Controller manages hotel food, beverage, operating supply, and retail costs. Responsibilities include monitoring cost percentages, menu engineering, inventory counting and auditing, variance analysis, receiving checks, purchasing review, supplier price analysis, inventory system administration, and monthly financial reporting. The role partners with culinary, purchasing, and finance teams to reduce waste, prevent losses, improve profitability, and maintain accurate inventory and cost records.
Summary Generated by Built In
Hotel Experience in same role in mandatory
The Cost Control Manager is responsible for managing, monitoring, and reducing operational expenses within the hotel, with a primary focus on Food & Beverage (F&B) and retail operations. Working closely with the culinary, purchasing, and finance teams, this role ensures that all goods received, stored, and issued align with the hotel’s budget and profitability goals. The Cost Controller implements strict inventory controls, analyzes variances, and identifies areas of waste to optimize the hotel's bottom line.
The Cost Control Manager is responsible for managing, monitoring, and reducing operational expenses within the hotel, with a primary focus on Food & Beverage (F&B) and retail operations. Working closely with the culinary, purchasing, and finance teams, this role ensures that all goods received, stored, and issued align with the hotel’s budget and profitability goals. The Cost Controller implements strict inventory controls, analyzes variances, and identifies areas of waste to optimize the hotel's bottom line.
Key Responsibilities
1. Cost Control & Menu Engineering
- Calculate and monitor daily, weekly, and monthly food and beverage cost percentages.
- Establish standard recipes, yields, and portion sizes in collaboration with the Executive Chef and F&B Director.
- Calculate the potential cost of menus vs. actual costs to identify pricing opportunities or cost leaks.
- Conduct regular spot-checks on portion sizes, preparation methods, and waste management in the kitchens and bars.
2. Inventory Management & Auditing
- Oversee and coordinate the monthly and perpetual physical inventory counts for all food, beverage, operating supplies, and retail stock.
- Investigate and explain significant variances between theoretical stock (system records) and actual physical counts.
- Conduct random spot-checks on receiving docks to ensure items match purchase orders regarding quality, quantity, and price.
- Monitor store room cleanliness, rotation (FIFO - First In, First Out), and security to prevent spoilage and theft.
3. Purchasing & System Administration
- Maintain and update the inventory management system with accurate pricing, recipes, and supplier data.
- Review purchasing requisitions and orders to ensure they align with forecasted occupancy and banquet events.
- Analyze market trends and supplier prices to negotiate better rates or suggest alternative vendors to the Purchasing Manager.
4. Financial Reporting & Analysis
- Prepare monthly cost control reports, variance analyses, and reconciliation reports for the Director of Finance.
- Highlight high-cost items, slow-moving stock, and near-expiry items to management with actionable recommendations.
- Participate in monthly financial review meetings to discuss budget deviations and cost-saving initiatives.
Skills, Knowledge and Expertise
Education: Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
Experience: 3–5 years of experience in cost control, storekeeping, or purchasing within a hotel or high-volume restaurant environment.
Technical Skills: * Mastery of hotel inventory and procurement software (e.g., Materials Control (MC), BirchStreet, Adaco, or FMC).
- Strong proficiency in Point of Sale (POS) systems (e.g., Simphony / Micros) and MS Excel.
Soft Skills: * Strong analytical mind with a sharp eye for numbers and discrepancies.
- Assertive communication style to enforce control procedures across different departments.
- Ability to work under pressure during tight month-end deadlines.
About
Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury.Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service.For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual.In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.
Skills Required
- Bachelor's degree in Finance, Accounting, Hospitality Management, or a related field
- 3-5 years of experience in cost control, storekeeping, or purchasing within a hotel or high-volume restaurant environment
- Mastery of hotel inventory and procurement software such as Materials Control, BirchStreet, Adaco, or FMC
- Strong proficiency in POS systems such as Simphony or Micros
- Strong proficiency in Microsoft Excel
- Strong analytical skills and attention to numerical discrepancies
- Assertive communication skills to enforce control procedures across departments
- Ability to work under pressure during tight month-end deadlines
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The Company
What We Do
Kempinski Hotels is a German luxury hotel management company, recognized as Europe's oldest luxury hotel group, operating upscale hotels worldwide and focusing on creating memorable guest experiences.
