Cost Controller

The Cost Controller will oversee cost control and auditing functions for the hotel's materials management, ensuring accurate inventory tracking, cost analysis, and compliance with accounting principles. This role involves developing auditing systems, verifying recipes and prices, and providing cost summaries to support daily and monthly reporting.

• Understand and implement Gem Forest Nairobi - M Gallery Collection cost control objectives.
• Develop and maintain effective auditing systems for Materials Management activities.
• Audit prices and quantity variances per daily Receiving Variance Report.
• Audit inventory transactions and make necessary adjustments.
• Verify accuracy of recipes for outlets and kitchens for inventory control and potential costing.
• Provide cost summaries to Accounting and Control Department for daily and monthly reports.
• Supply Department Heads with cost figures for individual profit center operations.
• Prepare daily Comparison Reports on Food and Beverage Actual vs. Potential costs and sales.
• Reconcile costs of officer and entertainment checks; apply credits to respective departments.
• Prepare analysis on General Stores issues against budget.
• Collate and journalize month-end figures.
• Monitor data input by operation-level staff.
• Check and correct Materials Management data entered by staff.
• Maintain organized files of all cost audit, operating equipment, and FF&E records.
• Maintain records of inventory transactions not tracked through system banquets, cocktails, buffets.
• Reconcile inventory variations and prepare Inventory Adjustment Authorization for Finance Director approval.
• Compare quantities, unit costs, and details on purchase orders against authorized requests.
• Conduct market surveys to ensure hotel prices remain below market retail prices.
• Spot-check internal purchase orders for Food and Beverage items against market lists.
• Investigate reasons for spoilage and post through system.
• Ensure inventory items and services are stored and used according to accounting principles and in a controlled manner.
• Verify recipes, butcher yield tables, and standard pricing tables.
• Audit accuracy of units of measure and brand information at receiving.
• Spot-check minibar contents in unoccupied rooms.
• Monitor bar units of measure and potential and actual costs.
• Verify accuracy of outlet recipes and portions served.
• Inspect VIP amenities and conversion recipes.
• Review par stocks in outlets and stockrooms.
• Compare inventory on shelves with computer records.
• Audit liquor handling procedures and outlet label usage.
• Assess quality of Food and Beverage items received against purchase specifications.
• Monitor inventory turnover rates.
• Maintain and track all FF&E items for the hotel.
• Coordinate and assist in operating equipment inventory every four months.
• Coordinate and assist in FF&E inventory taking annually.
• Assist in quarterly, bi-yearly, and yearly inventory of operating equipment.
• Demonstrate full working knowledge and capability to supervise all assigned duties to established standards.
• Train Materials Management staff to required standards.
• Assist in training team members as part of building an efficient team.
• Support individual development and welfare of team members.
• Maintain full working knowledge of all hotel services and facilities.
• Understand and audit operating procedures.

• Diploma/Degree in Accounting/Finance
• CPA/ACCA/CIMA progress
• 2–4 years hotel cost-control experience
• Strong Excel skills
• Experience with hotel POS/PMS/accounting systems