The Assistant Cost Controller supports the Finance team by monitoring, analyzing, and controlling food, beverage, and operating costs across the hotel. The role is responsible for maintaining accurate inventory records, verifying purchasing and receiving transactions, preparing cost reports, conducting inventory audits, and providing timely financial analysis to support operational profitability. The position works closely with the Purchasing, Receiving, Stores, Kitchen, Food & Beverage, Stewarding, and Finance teams to ensure compliance with company policies and cost control procedures.

Desired Candidate Profile

Daily Operations

• Prepare and monitor the daily Flash Food Cost report.

• Verify all Receiving Reports for accuracy and compliance.

• Review and post open purchase items in the inventory system.

• Verify daily outlet revenue reports against POS records.

• Post kitchen transfers, outlet transfers, and steward sales.

• Verify and post spoilage reports after obtaining required approvals.

• Create and maintain menu items in the POS (Micros) system.

• Create and maintain inventory items in the inventory management system.

• Import daily POS sales from Micros into the inventory system.

• Review and obtain approval for void transactions and investigate discrepancies.

• Verify and post Fruit Basket and VIP Amenity consumption.

• Prepare the daily Theme Night Beverage Cost summary.

• Ensure all cost-related transactions are accurately recorded within established timelines.

Weekly Responsibilities

• Conduct spot inventory counts in outlets and main stores.

• Monitor food and beverage purchases, complimentary items (FOC), and consumption trends

• Transfer inventory issues and consumption to the Back Office system.

• Prepare weekly outlet-wise Food Cost reports.

• Identify unusual consumption patterns and report significant variances.

• Coordinate with operational departments to resolve inventory discrepancies.

Monthly Responsibilities

• Post steward sales and coordinate with the Income Auditor.

• Reconcile monthly Food Cost and Beverage Cost.

• Prepare Inventory Turnover Reports.

• Prepare outlet-wise Profit & Loss reports.

• Perform Menu Engineering analysis to evaluate product profitability.

• Analyze Actual Cost versus Potential Cost and investigate variances.

• Prepare Inventory Variation Reports.

• Prepare monthly reports for Fixed Asset and Operating Purchases.

• Process month-end food and beverage cost credits.

• Assist in month-end closing activities related to inventory and cost control.

• Support internal and external audits by providing required documentation.

Periodic Responsibilities

• Conduct market price surveys to benchmark supplier pricing.

• Perform recipe costing and maintain standard recipe cost sheets.

• Conduct yield tests to determine standard food yields.

• Participate in Mystery Guest evaluations from a cost control perspective.

• Attend banquet events with open bar operations to monitor beverage consumption and counts.

• Prepare Profit & Loss statements for banquets and special events.

• Review and prepare buffet and theme night food costing.

• Prepare Price Variation Reports for all inventory stores.

• Recommend cost-saving opportunities while maintaining product quality and guest satisfaction.

General Responsibilities

• Ensure compliance with Marriott standards, company policies, and internal controls.

• Maintain confidentiality of financial and operational information.

• Work closely with Purchasing, Stores, Receiving, Kitchen, Food & Beverage, and Finance departments.

• Maintain accurate documentation and filing of all cost control records.

• Assist the Cost Controller with financial analysis, budgeting, forecasting, and special projects.

• Perform any additional duties assigned by the Cost Controller, Financial Controller, or Finance Manager.

REQUIREMENTS

• Bachelor's Degree in Accounting, Finance, Hospitality Management, or a related discipline.

• Professional certifications such as CMA, CPA, ACCA, or Hospitality Finance certifications will be an advantage.

• 3 to 5 years of experience in Cost Control, Finance, or Accounting within the hospitality industry.

• Previous experience in hotels or resorts is preferred.

• Experience with food and beverage cost control is essential.

• Strong knowledge of food and beverage costing principles.

• Experience with inventory management systems such as FMC, MC, Material Control, Adaco, BirchStreet, or similar.

• Good knowledge of Microsoft Excel including Pivot Tables, VLOOKUP/XLOOKUP, SUMIFS, and data analysis.

• Understanding inventory management, menu engineering, recipe costing, and yield analysis.

• Knowledge of hotel financial reporting and month-end closing processes.