Cost Controller

ROLES AND RESPONSIBILITIES (include but are not limited to):

• Supervise Cost Control and Stores operations, ensuring compliance with procedures and standards.
  
• Monitor stock levels, purchasing, receiving, storage, issuing. recording, and re-ordering.
  
• Conduct inventories, spot checks, reconciliations, and investigate discrepancies.
  
• Prepare cost control reports, including variances, slow- moving stock, and month-end inventory information.
  
• Maintain food and beverage recipes, menu costs, selling prices, and usage controls.
  
• Safeguard inventory against waste, spoilage, damage, and theft.
  
• Conduct market surveys and support Purchasing with pricing and availability information.
  
• Supervise, train, and appraise Cost Control and Stores staff.
  
• Identify cost-saving opportunities and process Improvements.
  
• Attend relevant meetings and perform other duties as assigned by Finance management.
  

Skills and Competencies:

• Strong understanding of hotel cost control, inventory management, and food and beverage costing principles.
  
• Excellent communication, organizational, analytical, and problem-solving skills. Strong attention to detail with the ability to identify discrepancies, analyze variances, and make informed decisions.
  
• Strong interpersonal and team-working skills with the ability to supervise and develop employees effectively.
  
• High degree of professionalism, ethics, integrity, and accountability.
  
• Proactive and observant, with the ability to identify operational risks and recommend improvements.
  
• Strong knowledge of inventory control, stocktaking. reconciliation, and cost-saving practices.
  
• Ability to work independently, take initiative, and contribute to continuous improvement.
  
• Computer literate, with proficiency in Microsoft Office and hotel systems such as Opera and Materials Control.
  
• Ability to work flexible hours, including nights, weekends, and holidays.
  

Experience and Qualifications:

• Diploma in Accounting or its equivalent.
  
• At least 5 years of relevant experience in a comparable Cost Control role within a hotel environment.
  
• Previous experience in a 4-5-star hotel, preferably with an international brand, would be an advantage.
  
• Experience with hotel systems such as Materials Control, Opera/PMS, and Microsoft Office.
  
• Must be willing to undergo the required medical tests and obtain a Food Handler Certificate in accordance with applicable Kenyan requirements.