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Cost Controller (at least 3 years Hotel experience)

Posted at
9. Jul, 14:51
Company Industry
Hospitality & Leisure
Work Type
Full time
Job Level
Mid level
Years Experience
3 years
Application Deadline
Nairobi CBD Nairobi

REPORTING TO: Assistant Chief Accountant


The Position is required to provide historical data, real-time data and forward estimates to aid decision making and reduce risk.


Responsible for book keeping & recording, controlling, evaluating and reporting on the food & beverage flow in the operation and providing Management, Financial Controller, and Food & Beverage Management with accurate and timely information concerning the process of menu planning, purchasing, receiving, storing, issuing, production, and statistical evaluation on hotel items.


  1. To keep records and books of all stores transactions.
  2. To control physically, the receiving, storeroom and production areas for proper and adequate food and beverage handling and presentation; according to what is established by the Food & Beverage Management and the hotel management.
  3. To assist in checking and establishing the purchasing specifications, to spot check quality, price and service of purveyors and market in order to make sure the operation gets the best quality prices from regular and reliable supply sources. He/ she spot checks receiving practices and controls that receiving meets specifications by checking daily food, beverage and supply reports list and registers the purchases in the cost books and perpetual inventory cards.
  4. To supervise the receiving, storing and issuing procedures and supervises storeroom and personnel and premises for proper recording, storing, inventory turnover, issuing checks for proper inventory rotation avoiding waste and pilferage. He/ she is responsible for storeroom order and cleanliness.
  5. To check for waste, pilferage, proper utilization of food and beverage in production (kitchen) and bars. To check Cost Controller recipes are followed. To control portion sizes according to meat cart and standard recipes and checks captain orders for proper credit to the kitchen and the bar, when items issued. On a periodic basis, he reviews standard recipes.
  6. To report total food & beverage cost percentage on daily basis, to make food cost and beverage reports and beverage cost report, to take bar inventory, and controls potentials.
  7. To make the cost control report, on monthly basis, including the monthly food cost report, monthly beverage cost report, slow moving items, resume of sold items in the various restaurants, comparative per unit purchasing price of food and beverage items, monthly store room condition, monthly food and beverage re-conciliation.
  8. To record, on daily basis, food and beverage movements in costs books, to check for proper requisition and inter kitchen transfers costing and extensions, to control daily officer checks and employees’ staff canteen consumption.
  9. To work very closely with other Supervisor or Department Heads related to his/ her job such as Food & Beverage Management, Executive Chef, and Purchasing Manager.
  10. Coordinate with the F&B team the costing, portioning and margin analysis of menus.
  11. Oversee and report on consumption, inventory losses and gains, costs and margins.
  12. Oversee and report on quotation and specification of inventory, establish standardized stock keeping units and quality assure supply.
  13. Coordinate with the F&B teams agreed costing for production programs aligned to forecast demand.
  14. Publish ad hoc [flash] and structured reports on costs to assure budget controls early in each cycle.
  15. Match actuals against forecast and maintain good historical data to improve accuracy of estimates and reduce wastage.
  16. Oversee goods received to avoid false inventory readings, and control potential for fraud.
  17. Closely control monitoring of beverage consumption in all outlets, especially quoted and actuals for events.
  18. Closely control stock takes, consumption recording and requisitions, especially for beverages.
  19. Assure that quotation and invoicing is non-discrepant and independently report and audit all short deliveries or return of stock.


  • Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
  • Performs additional duties as directed by supervisors.
  • Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
  • Is fully conversant with al health and safety, fire and emergency procedures.
  • Maintains a high standard of personal hygiene, dress, uniform, and body language.
  • Is polite and professional in any situation where the image or reputation of the hotel is represented.
  • Attends meetings and training as required by supervisors.
  • Ensures that all activities are carried out honestly, ethically and within the parameters of the local law.
  • Interacts with guests actively and soliciting feedback.

The Cost Controller is aimed at assisting the operations to watch costs and ensure that early negative trends are identified and subjected to review.

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