Description

Q-Sourcing Limited trading is hiring a Cost Controller that serves as the hotel’s operational financial control function, ensuring effective cost management, inventory integrity, procurement compliance, and profitability analysis across Food & Beverage operations. The role exists to strengthen internal controls, support budgeting and forecasting, optimize menu profitability, and provide reliable financial information that enables management to make informed commercial decisions. The position operates independently while maintaining close collaboration with operational departments to improve efficiency and business performance.

Qualifications and Experience;

• Bachelor’s Degree in Accounting, Finance, Hospitality Management or related discipline.Accounting & Auditing

• Minimum 3–4 years’ experience as a Hotel Cost Controller.

• International hotel experience preferred.

• Establish and maintain effective inventory control systems for food, beverage, operating supplies, and consumables.
• Conduct regular inventory counts and investigate variances.
• Monitor stock movements, transfers, and consumption patterns.
• Review inventory turnover and recommend corrective actions.
• Minimize waste, spoilage, pilferage, and obsolete inventory.
• Review purchase requests and ensure compliance with purchasing policies.
• Monitor supplier pricing and purchasing trends.
• Conduct market price comparisons.
• Support supplier negotiations through cost analysis.
• Ensure proper receiving and documentation procedures.
• Prepare and maintain recipe costing.
• Conduct menu engineering analysis.
• Analyze contribution margins.
• Recommend menu pricing adjustments.
• Support banquet pricing reviews.
• Work closely with Executive Chef and F&B Manager to improve profitability.
• Prepare daily, weekly, and monthly cost reports.
• Analyze food cost, beverage cost, labor productivity, and operating expenses.
• Monitor cost variances and investigate exceptions.
• Prepare management dashboards.
• Present recommendations to Management.
• Support annual budgeting.
• Prepare monthly forecasts.
• Monitor budget performance.
• Analyze departmental spending.
• Recommend cost improvement initiatives.
• Partner with F&B Manager and Executive Chef to improve departmental profitability.
• Participate in menu planning and promotional costing.
• Attend operational meetings and provide financial insight.
• Support management in commercial decision-making.
• Develop financial awareness among operational managers.
• Strengthen internal controls across purchasing, stores, kitchen, and F&B operations.
• Ensure compliance with company policies.
• Conduct periodic operational audits.
• Monitor POS controls, voids, discounts, complimentary transactions, and inventory adjustments.
• Support internal and external audits.
• Prepare accurate management reports.
• Present cost-saving recommendations.
• Identify operational risks.
• Support strategic planning with reliable operational data.

• Strong knowledge of inventory control systems.
• Strong understanding of Food & Beverage operations
• Advanced Microsoft Excel skills.
• Experience with POS and Inventory Management Systems.
• Strong analytical and commercial mindset.
• High level of integrity and confidentiality.
• Excellent communication and presentation skills.
• Ability to influence operational departments through data and analysis.

• Bachelor’s Degree in Accounting, Finance, Hospitality Management or related discipline.
• Minimum 3–4 years’ experience as a Hotel Cost Controller.
• International hotel experience preferred.