Job Purpose:

We are seeking a highly analytical, detail-oriented, and results-driven Cost Controller to join our Finance Department. The successful candidate will be responsible for monitoring and managing costs across the Club’s operations, strengthening inventory controls, ensuring optimal utilization of resources, and providing timely financial and cost control reports to support informed decision-making and profitability.

Key Responsibilities

• Monitor and control costs across all Club cost center’s including Food & Beverage, Sports & Fitness, Administration, and other operational areas
• Ensure stock records are accurate, complete, and up to date
• Coordinate and oversee daily, weekly, and monthly stock take exercises
• Produce food cost, beverage cost, and inventory consumption reports and investigate variances
• Monitor discounts, complimentary sales, voids, staff meals, and other revenue-impacting transactions
• Maintain effective material management controls and inventory procedures
• Monitor wastage and breakages and recommend corrective measures
• Ensure menu costing is conducted regularly in collaboration with the Head Chef and F&B team
• Review supplier product specifications and monitor quality of goods received
• Investigate and report on inventory and cost variances and recommend corrective actions
• Track Club revenues and provide timely reports to Management
• Support profitability analysis for promotions, events, and operational initiatives
• Recommend improvements to cost control systems, inventory management, and operational efficiency

Key Qualifications & Experience

• Degree in Food & Beverage Management, Inventory Management, Accounting, Finance, or a related field.
• CPA, ACCA Part I & II or equivalent professional qualification
• Minimum of three (3) years’ experience in Cost Control, Inventory Management, F&B Controls, or Financial Accounting within a busy and reputable institution, preferably in the hospitality industry
• Proficiency in Microsoft Excel, Word, Outlook, and inventory management systems
• Sound understanding of cost control principles, procurement processes, inventory management, and financial reporting
• Knowledge of Point of Sale (POS) systems and back-office inventory systems

Performance Metrics

• Timely submission of daily, weekly, and monthly stock and cost reports
• Accuracy of inventory records and stock take results
• Reduction of inventory variances, wastage, and breakages
• Effective monitoring of purchases, issues, and revenues
• Timely identification and resolution of cost control gaps
• Improved profitability and operational efficiency through cost management initiatives

Key skills Attributes

• Strong analytical and problem-solving skills
• High level of accuracy and attention to detail
• Excellent organizational and time management skills
• Ability to meet deadlines
• Strong communication and report-writing skills
• High level of integrity, professionalism, and confidentiality
• Self-driven, proactive, and results-oriented
• Team player with excellent interpersonal skills

• Monitor and control costs across all Club cost center’s including Food & Beverage, Sports & Fitness, Administration, and other operational areas
• Ensure stock records are accurate, complete, and up to date
• Coordinate and oversee daily, weekly, and monthly stock take exercises
• Produce food cost, beverage cost, and inventory consumption reports and investigate variances
• Monitor discounts, complimentary sales, voids, staff meals, and other revenue-impacting transactions
• Maintain effective material management controls and inventory procedures
• Monitor wastage and breakages and recommend corrective measures
• Ensure menu costing is conducted regularly in collaboration with the Head Chef and F&B team
• Review supplier product specifications and monitor quality of goods received
• Investigate and report on inventory and cost variances and recommend corrective actions
• Track Club revenues and provide timely reports to Management
• Support profitability analysis for promotions, events, and operational initiatives
• Recommend improvements to cost control systems, inventory management, and operational efficiency

• Strong analytical and problem-solving skills
• High level of accuracy and attention to detail
• Excellent organizational and time management skills
• Ability to meet deadlines
• Strong communication and report-writing skills
• High level of integrity, professionalism, and confidentiality
• Self-driven, proactive, and results-oriented
• Team player with excellent interpersonal skills

• Degree in Food & Beverage Management, Inventory Management, Accounting, Finance, or a related field.
• CPA, ACCA Part I & II or equivalent professional qualification
• Minimum of three (3) years’ experience in Cost Control, Inventory Management, F&B Controls, or Financial Accounting within a busy and reputable institution, preferably in the hospitality industry
• Proficiency in Microsoft Excel, Word, Outlook, and inventory management systems
• Sound understanding of cost control principles, procurement processes, inventory management, and financial reporting
• Knowledge of Point of Sale (POS) systems and back-office inventory systems