The Cost Controller is responsible for monitoring, analyzing, and controlling all hotel operational costs to maximize profitability while maintaining service quality. The role focuses on Food & Beverage cost control, inventory management, procurement compliance, stock reconciliation, and financial reporting to ensure efficient use of resources and minimize wastage. Key Responsibilities Cost Control & Financial Analysis Monitor daily Food & Beverage (F&B) costs and operational expenses. Prepare daily, weekly, and monthly cost reports for management. Analyze actual costs against budgets and investigate variances. Recommend cost-saving initiatives without compromising guest satisfaction. Monitor departmental expenses and ensure adherence to approved budgets. Support annual budgeting and forecasting processes. Inventory Management Conduct daily, weekly, and monthly stock counts. Reconcile physical inventory against system balances. Investigate stock variances and recommend corrective actio...