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We are seeking a diligent and analytically minded Cost Controller to safeguard the profitability of our food, beverage, and operating supplies. Reporting to the Financial Controller with a close working relationship to the Executive Chef and Director of Food & Beverage, the successful candidate will monitor purchasing, consumption, and inventory across the property, and provide the accurate cost information on which pricing and operational decisions depend. | The central responsibility of the role is cost monitoring and analysis. The Cost Controller calculates and reports food and beverage cost percentages against budget, investigates variances between theoretical and actual consumption, and identifies the causes: over-portioning, wastage, spoilage, incorrect recipe adherence, or unrecorded transfers. Recipe costings and menu engineering support form part of this work, ensuring that every dish and drink carries an accurate standard cost and that selling prices deliver the intended margin. The controller also prepares daily and monthly flash reports on cost of sales for management review.