Cost Controller

Role overview

The Cost Controller will oversee hotel operating costs, with particular attention to food and beverage and retail activities. In this position, you will work alongside culinary, purchasing, and finance teams to make sure items received, stored, and issued stay within budget and support profitability. The role also involves tight inventory control, variance analysis, and continuous identification of waste reduction opportunities.

Cost control and menu analysis

• Track food and beverage cost percentages on a daily, weekly, and monthly basis.
• Develop standard recipes, yield standards, and portion guidelines together with the Executive Chef and F&B Director.
• Compare menu potential cost against actual spend to uncover pricing improvements or cost leakage.
• Carry out regular checks on portioning, preparation techniques, and waste handling in kitchens and bars.

Inventory management and auditing

• Lead and coordinate monthly and ongoing physical stock counts for food, beverages, operating supplies, and retail inventory.
• Review major differences between system stock figures and actual physical counts, and provide clear explanations.
• Perform unannounced receiving-dock checks to confirm that delivered goods match purchase orders in quality, quantity, and price.
• Keep storage areas clean, well-rotated using FIFO principles, and secure to reduce spoilage and losses.

Purchasing and system administration

• Update the inventory management platform with correct prices, recipes, and supplier information.
• Examine purchasing requests and orders to ensure they fit expected occupancy levels and banquet schedules.
• Study supplier pricing and market movement to support better negotiations or recommend alternative vendors to the Purchasing Manager.

Reporting and financial analysis

• Prepare monthly cost control, variance, and reconciliation reports for the Director of Finance.
• Flag expensive items, slow-selling stock, and products nearing expiry, along with practical recommendations.
• Attend monthly finance review meetings to discuss budget gaps and cost-saving actions.

Education, experience, and skills

A bachelor’s degree in Finance, Accounting, Hospitality Management, or a similar discipline is required. The ideal candidate should have 3 to 5 years of experience in cost control, storekeeping, or purchasing in a hotel or a busy restaurant environment. Strong knowledge of hotel inventory and procurement tools such as Materials Control (MC), BirchStreet, Adaco, or FMC is expected, along with solid ability in POS systems such as Simphony or Micros and Microsoft Excel. The role also calls for strong numerical analysis, confidence in communicating control procedures, and the ability to stay effective under pressure, especially near month-end deadlines.

Additional information

Department: Finance & Procurement

Location: Qatar - Doha

Application deadline: 31 August 2026