POSITION SUMMARY
The Finance Executive – Cost Controller is responsible for monitoring, analyzing, and controlling the hotel’s food, beverage, and operating costs to ensure profitability and compliance with company standards. The role supports inventory management, purchasing controls, recipe costing, stock reconciliations, and financial reporting to maintain effective cost management across all departments.
Key Responsibilities
Cost Control & Analysis
- Monitor daily, weekly, and monthly food, beverage, and operating costs.
- Analyze cost variances and identify opportunities for cost savings and efficiency improvements.
- Prepare cost analysis reports and provide recommendations to management.
- Review departmental expenses to ensure they remain within approved budgets.
- Monitor menu profitability and pricing structures.
Inventory Management
- Conduct and supervise month-end inventory counts for food, beverage, operating supplies, and retail items.
- Reconcile physical stock counts against system balances and investigate variances.
- Ensure inventory records are accurate and maintained in a timely manner.
- Monitor stock movement, slow-moving items, and potential wastage.
- Support departments with inventory control procedures and best practices.
Purchasing & Receiving Controls
- Review purchase orders and receiving documentation for accuracy and compliance.
- Ensure purchases are approved and supported by proper documentation.
- Verify supplier pricing and investigate unusual cost increases.
- Coordinate with Purchasing and Receiving teams to ensure adherence to procurement policies.
- Monitor contract pricing and supplier agreements.
Menu Engineering & Recipe Costinghttps://careers.marriott.com/finance-executive-cost-controller/job/P1-7438191-0
