Cost Controller – Hotel Operations

About the role

The Cost Controller will oversee cost control, storeroom and receiving operations for the hotel’s Food & Beverage department, ensuring that expenses for food, beverage and supplies are kept to a minimum while maintaining quality standards.

Key responsibilities

• Supervise the receiving team and verify all deliveries against purchase orders and market lists.
• Maintain security of stores, manage key access and ensure proper record‑keeping of inventory receipts, issues, returns and transfers.
• Record and verify daily food and beverage invoices, ensuring prices match approved market rates.
• Set up and maintain inventory items in the hotel inventory system, providing advice and support to users.
• Conduct regular spot checks of storerooms, receiving areas and outlets, and inspect goods, especially food and beverage items.
• Prepare daily and monthly cost reports, organise cost communication meetings and contribute to profit‑and‑loss discussions.
• Monitor par stock levels, investigate spoilage, and produce monthly listings of slow‑moving or obsolete stock with recommendations.
• Calculate daily cost of sales for officer checks and entertainment bills.
• Collaborate with the Purchasing Manager, Department Heads, F&B Director, Executive Chef and other stakeholders to optimise costs without compromising quality.
• Support menu engineering by providing contribution margin and sales‑mix data, and conduct event audits, recipe verification and meal‑period testing as required.

Required profile

Required skills

What we offer

• Opportunity to work in a leading international hotel brand in Singapore.
• Dynamic environment with cross‑functional collaboration.