Cost Controller

Responsibilities:

• Responsible for overseeing the procurement, storage, and issuance of food and beverage inventory to ensure adequate stock levels while minimizing waste and spoilage.
• Analyse food and beverage costs on a regular basis, including ingredient costs, portion sizes, menu prices, and sales trends, to identify variances and opportunities for cost optimization.
• Assist in the development of annual budgets and financial forecasts for food and beverage operations, including revenue projections, cost projections, and profit margins.
• Collaborate with the culinary team and food and beverage managers to develop menus that balance profitability with guest satisfaction, considering ingredient costs, pricing strategies, and menu engineering principles.
• Establish, enforce, and monitor internal controls and procedures for food and beverage procurement, storage, and disbursement to prevent theft, shrinkage, and unauthorized use of inventory.
• Strong analytical skills with the ability to interpret financial data, analyse cost variances, and develop actionable insights.
• Proficiency in inventory management systems, financial software, and Microsoft Excel.
• Detail-oriented with a strong focus on accuracy and precision in financial calculations and reporting.

Qualifications:

• Education – Bachelor’s degree in hospitality management, Finance, Accounting, or related field.
• Experience – Minimum of 5 years of experience in a similar role, preferably in the hospitality industry with a focus on food and beverage cost control.
• Skill- Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.

Salary Range: Between GHc 5,000 -8000

Deadline for submission of application: 2 weeks from the date of publication.