Cost Controller

PT.ORIGIN RESORT LOMBOK; Nusa Tenggara Barat; On-site; IDR 200.000.000 - 300.000.000; Full time

Job summary

A leading resort in Lombok is seeking a Cost Control Finance professional to monitor and analyze operational costs. You'll work closely with various departments to ensure budget adherence and provide recommendations for improving cost efficiency. Candidates should have a Bachelor's degree in Accounting/Finance/Management and 2–3 years of relevant experience in the hospitality or F&B industry.

Qualifications

• Minimum 2–3 years of experience in a similar position, preferably in hospitality or F&B industry.
• Familiarity with POS systems and hotel accounting software.
• Able to perform pricing analysis and operational cost control.

Responsibilities

• Monitor and record operational expenditures, ensuring compliance with budget allocations.
• Prepare and analyze reports related to expenses and cost efficiency.
• Conduct regular stock and inventory audits.

Skills

Analytical Thinking

Attention to Detail

Financial Acumen

Problem Solving

Communication & Coordination

Integrity & Confidentiality

Knowledge of Hospitality Operations

Time Management

System Proficiency

Education

Bachelor's Degree in Accounting/Finance/Management

Tools

VHP Systems

SAP

MYOH

Opera

Excel

Job description

Overview

As a Cost Control Finance, you will be responsible for monitoring, analyzing, and controlling all operational costs of the hotel to ensure financial efficiency and achievement of budget targets. This position supports hotel management through the preparation of cost reports, oversight of daily expenditures, and implementation of cost control policies in accordance with operational standards and applicable financial regulations. You will work closely with the purchasing, kitchen, accounting, and operations departments to ensure hotel expenses remain within budget, while providing recommendations to improve cost efficiency without compromising service quality.

Key Responsibilities

• Monitor and record all hotel operational expenditures, including food & beverage, supplies, and other daily necessities.
• Ensure that all procurement and usage transactions comply with established standards and budget allocations.
• Conduct regular stock and inventory audits in coordination with the warehouse and kitchen departments.
• Prepare and analyze daily, weekly, and monthly reports related to expenses and cost efficiency.
• Coordinate with the purchasing team to ensure competitive purchase pricing and expected quality standards.
• Analyze variances between actual costs and budgeted figures, and provide recommendations for significant discrepancies.
• Develop and implement effective and efficient cost control procedures.

Skills & Qualifications

• Analytical Thinking: Ability to deeply analyze financial and operational data to identify waste, cost trends, and efficiency opportunities.
• Attention to Detail: Accuracy and thoroughness in reviewing financial reports, invoices, stock, and purchasing transactions to ensure compliance and correctness.
• Financial Acumen: Strong understanding of basic accounting principles, budgeting, margins, and cost control practices in the hospitality industry.
• Problem Solving: Capable of identifying cost-related issues or budget variances and developing practical, effective solutions.
• Communication & Coordination: Excellent communication skills for working across departments (purchasing, kitchen, warehouse, accounting, and management).
• Integrity & Confidentiality: High integrity in handling financial data and sensitive company information.
• Knowledge of Hospitality Operations: Good understanding of hotel operational workflows, especially in food & beverage, housekeeping, and procurement.
• Time Management: Strong time management and prioritization skills, especially in regular reporting and audit deadlines.
• System Proficiency: Proficient in accounting, cost control software, spreadsheets (Excel), and VHP systems.

KPIs

• Cost Control and Operational Efficiency
• Reporting Accuracy and Timeliness
• Inventory Control and Audit

General Requirements

• Minimum Bachelor\'s Degree in Accounting/Finance/Management
• Minimum 2–3 years of experience in a similar position (preferably in the hospitality or F&B industry)
• Familiarity with POS systems and hotel accounting software (e.g., VHP, MYOH, SAP, Opera)
• Able to perform pricing analysis and operational cost control
• Expertise in stock control, monitoring ingredient usage, and revising standard recipes
• Able to prepare cost variance reports and reconciliation data from the kitchen, warehouse, and accounting
• Understanding of purchasing, receiving, and inventory processes
• Meticulous, detail-oriented, and highly disciplined
• Possess integrity and independence in cost oversight
• Communicative and able to collaborate across departments (kitchen, accounting, purchasing)
• Willing to relocate to Lombok with your own cost
• How many years\' experience do you have as a Cost Controller?