A three (3) star hotel located in the Eastern Region of requires the services of a COST CONTROLLER

DUTIES, TASK AND RESPONSIBILTIES

• Monitor daily, weekly and monthly food, beverage, guest supplies, operating supplies and other controllable costs against budget, forecast and prior-period results.

• Prepare cost reports, gross profit analyses and variance reports for management, clearly identifying causes and recommending corrective action.

• Maintain standard recipes, portion costs, menu costings and selling-price analyses in collaboration with the Executive Chef and Food and Beverage Manager.

• Reconcile point-of-sale sales, purchases, transfers, issues, consumption and physical inventory; investigate shortages, overages, wastage and pilferage.

• Coordinate and participate in periodic stock counts for kitchens, bars, stores, housekeeping supplies, engineering materials and other controlled inventories.

• Review purchase requisitions, purchase orders, supplier invoices, goods received notes, credit notes and store documents for accuracy, authorization and compliance.

• Verify that receiving, storage, stock rotation, issuing, production, portion control and waste-recording procedures are consistently followed.

• Maintain accurate inventory records, item codes, units of measure, standard costs, reorder levels and approved supplier prices in the hotel’s systems.

• Conduct spot checks of bars, kitchens, stores, receiving areas, minibars and other revenue or stock points.

• Analyze slow-moving, obsolete, expired or damaged stock and recommend transfers, controlled usage, write-offs or disposal in accordance with policy.

• Support annual budgeting, periodic forecasting and departmental cost targets with accurate operational and cost data.

• Identify practical cost-saving opportunities without compromising guest experience, quality, food safety or operational standards.

• Assist with month-end stock valuation, accruals, cost-of-sales reconciliations and relevant generalledger schedules.

• Maintain complete audit trails and support internal audit, external audit and management review requirements.

• Train relevant employees on cost-control procedures, documentation standards, stock security, waste reduction and accountability.

• Perform other related duties assigned by the Finance Manager or Financial Accountant.

EDUCATION & EXPERIENCE

• Must have at least Bachelor’s degree or Higher National Diploma in Accounting, Finance, Hospitality Management, Purchasing and Supply, or a related discipline from a recognized academic institution.

• Minimum of three (3) years’ relevant experience in hotel cost control, inventory control, stores, finance or food and beverage operations.

• Previous experience in a similar role will be an advantage.

JOB REQUIREMENTS

• Practical knowledge of hotel operations, standard costing, inventory management, budgeting, variance analysis and internal controls.

• Proficiency in Microsoft Excel and experience with hotel accounting, point-of-sale and inventorymanagement systems.

• Knowledge of applicable Ghanaian tax, food-safety and operational compliance requirements is an advantage.

• Must have a high degree of honesty and integrity.

MODE OF APPLICATION

Interested persons with the requisite qualification and experience should submit their application, copies of certificates and curriculum vitae to the email address recruitments4staff@gmail.com Deadline for application is one (1) week from date of publication of this advert.