Cost Control
- Monitor and control all hotel costs, with a strong focus on Food & Beverage, inventory, and operating supplies.
- Conduct daily, weekly, and monthly cost analysis reports and identify variances against budget and forecasts.
- Work closely with Executive Chef, Purchasing Manager, and department heads to ensure effective cost management.
- Review purchase orders, invoices, and receiving reports to ensure accuracy and compliance with hotel policies.
- Perform regular inventory audits (food, beverage, and non-consumables) and investigate discrepancies.
- Develop and maintain standard costing models for menus and hotel services.
- Ensure proper pricing, portion control, and waste management practices are implemented.
- Support budgeting and forecasting processes by providing accurate cost data and insights.
- Maintain compliance with internal controls, audit standards, and corporate financial policies.
- Identify opportunities for cost savings while preserving the luxury guest experience.
- Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
- Minimum 3–5 years of experience in cost control or finance, preferably in luxury hotels or high-end hospitality environments.
- Strong knowledge of hotel financial systems and inventory management tools.
- Advanced proficiency in Microsoft Excel and financial reporting software.
- Solid understanding of F&B operations and cost structures.
- Excellent analytical, organizational, and problem-solving skills.
- High attention to detail with the ability to work under pressure.
- Strong communication skills and ability to collaborate across departments.
- Good communication and customer contact skills
- Service oriented with an eye for details
- Ability to work effectively and contribute in a team
- Self-motivated and energetic
- Well-presented and professionally groomed at all times