Cost Controller

About the Opportunity

Marsa Malaz Kempinski, The Pearl – Doha is seeking a Cost Controller – responsible for managing, monitoring, and optimizing hotel operational costs, with a primary focus on Food & Beverage (F&B), inventory management, and purchasing controls. This role works closely with the Finance, Culinary, Purchasing, and Operations teams to ensure effective cost management, accurate inventory control, and improved profitability.

The successful candidate will play a key role in identifying cost-saving opportunities, reducing operational waste, improving inventory accuracy, and supporting the hotel’s financial objectives through strong analytical and control processes.

The Role

The Cost Controller will oversee daily cost control activities, including food and beverage cost analysis, inventory management, purchase monitoring, and financial reporting. The role requires strong attention to detail, excellent analytical skills, and the ability to work collaboratively with various hotel departments to maintain effective cost control standards.

Key Responsibilities

Cost Control & Menu Engineering

• Calculate and monitor daily, weekly, and monthly Food & Beverage cost percentages.
• Establish and maintain standard recipes, yields, and portion controls in collaboration with the Executive Chef and F&B leadership.
• Analyze theoretical food costs versus actual costs to identify cost variances and improvement opportunities.
• Conduct regular kitchen and bar audits to monitor portion control, preparation methods, and waste management.
• Identify cost leakage areas and recommend corrective actions to improve profitability.

Inventory Management & Auditing

• Manage and coordinate monthly and perpetual inventory counts for food, beverages, operating supplies, and retail stock.
• Investigate inventory variances between system records and physical stock counts.
• Perform receiving audits to ensure goods match purchase orders in terms of quantity, quality, and pricing.
• Monitor storeroom operations, including FIFO practices, stock rotation, cleanliness, and security controls.
• Implement procedures to minimize spoilage, wastage, and inventory losses.

Purchasing & System Administration

• Maintain accurate inventory system records, including product pricing, recipes, and supplier information.
• Review purchase requisitions and purchase orders to ensure alignment with occupancy forecasts, events, and operational requirements.
• Analyze supplier pricing and market trends to identify cost-saving opportunities.
• Support Purchasing teams with supplier evaluation and alternative sourcing recommendations.

Financial Reporting & Analysis

• Prepare monthly cost control reports, inventory analysis, and variance reports for the Director of Finance.
• Highlight high-cost items, slow-moving inventory, and near-expiry products with recommendations for action.
• Support monthly financial review meetings by providing cost analysis and improvement suggestions.
• Assist in budgeting, forecasting, and cost optimization initiatives.

Candidate Requirements

• Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related discipline.
• 3–5 years of experience in Cost Control, Storekeeping, Purchasing, or Finance roles within a hotel or high-volume restaurant environment.
• Strong knowledge of hotel cost control procedures, inventory management, and F&B operations.
• Experience with hotel inventory and procurement systems such as Materials Control (MC), BirchStreet, Adaco, or FMC.
• Strong proficiency in Point of Sale (POS) systems such as Micros / Simphony and Microsoft Excel.
• Excellent analytical skills with strong attention to detail and accuracy.
• Ability to identify discrepancies, analyze data, and recommend practical solutions.
• Strong communication skills with the ability to enforce financial control procedures across departments.
• Ability to work effectively under pressure, especially during month-end closing and reporting deadlines.