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.
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