Cost Controller (Saudi National)

Accor; Umluj; On-site; SAR 120,000 - 180,000; Full time

Job summary

SLS The Red Sea in Umluj is seeking a Cost Controller to monitor costs, manage inventory, and deliver accurate cost insights across Finance, Procurement, F&B and operations.

You will collaborate with culinary and hotel teams to review prices and budgets, prepare monthly cost reports, and uphold strict cost‑control standards in a fast‑paced luxury hospitality environment. Strong Excel and English skills are essential.

Qualifications

• Bachelor’s degree in Accounting, Finance, or a related field.
• Experience in Cost Control, Finance, or similar roles in hospitality.
• Strong understanding of cost accounting, inventory control, and F&B operations.
• Proficiency with hospitality systems such as FMC, Adaco, FutureLog, Materials Control, Sun Systems, Opera, or Micros.
• Excellent Excel and analytical capabilities.
• Strong English communication, both written and spoken.
• Attention to detail and accuracy; strong analytical and problem‑solving skills.
• Good cross‑department collaboration and ability to meet deadlines in a fast‑paced environment.

Responsibilities

• Monitor daily costs and expenses across hotel departments, with a focus on F&B.
• Review and analyze food and beverage costs, consumption, wastage, and inventory movement.
• Conduct and audit regular inventories, stock counts, transfers, and spoilage reports.
• Compare actual costs against budgets and forecasts, investigate variances, and highlight areas for action.
• Collaborate with Procurement to review purchase prices, orders, and supplier cost information.
• Review storeroom procedures and cost allocation accuracy.
• Coordinate with Culinary and F&B on recipe costing and menu cost analysis.
• Prepare regular cost reports including food, beverage, inventory movement, and other cost indicators.
• Identify opportunities to reduce wastage and improve cost control practices.
• Support month‑end closing activities including inventory valuation, journals, accruals, and reconciliations.
• Maintain audit‑ready cost-control records and documentation.
• Ensure all cost-control activities follow hotel policies and Finance procedures.

Skills

Cost accounting

Inventory control

Analytical skills

Excel

English communication

Attention to detail

Problem solving

Cross‑functional coordination

Education

Bachelor’s degree in Accounting, Finance, or related field

Tools

FMC

Adaco

FutureLog

Materials Control

Sun Systems

Opera

Micros

Job description

Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.

Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.

The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.

More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.

At SLS The Red Sea, every detail matters — and every riyal counts. As a Cost Controller, you will play a key role in monitoring costs, controlling inventory, analyzing spending, and ensuring the hotel operates efficiently without compromising the exceptional experiences we create for our guests.

Working closely with Finance, Procurement, F&B, Culinary, and other operational teams, you will provide accurate cost insights, identify opportunities for improvement, and ensure strong financial controls across the hotel.

Key Responsibilities

• Monitor daily costs and expenses across hotel departments, with a strong focus on F&B operations.
• Review and analyze food and beverage costs, consumption, wastage, and inventory movement.
• Conduct and audit regular inventories, stock counts, transfers, and spoilage reports.
• Compare actual costs against budgets and forecasts, investigate variances, and highlight areas requiring action.
• Work closely with Procurement to review purchase prices, purchase orders, and supplier-related cost information.
• Review storeroom procedures, consumption records, and internal transfers to ensure accurate cost allocation and control.
• Coordinate with Culinary and F&B teams on recipe costing, portion control, and menu cost analysis.
• Prepare regular cost reports, including food cost, beverage cost, inventory movement, and other operational cost indicators.
• Identify opportunities to reduce wastage, improve efficiency, and strengthen cost-control practices.
• Support month-end closing activities, including inventory valuation, journal entries, accruals, and reconciliations.
• Maintain accurate and audit-ready cost-control records and supporting documentation.
• Ensure all cost-control activities follow hotel policies, internal controls, and Finance procedures.

• Bachelor’s degree in Accounting, Finance, or a related field.
• Previous experience in Cost Control, Finance, or a similar role, preferably within the hospitality industry.
• Good understanding of cost accounting, inventory control, and F&B operations.
• Experience with hospitality systems such as FMC, Adaco, FutureLog, Materials Control, Sun Systems, Opera, or Micros is an advantage.
• Strong Microsoft Excel and analytical skills.
• Strong English communication skills, both written and verbal.
• Excellent attention to detail and accuracy.
• Strong analytical and problem‑solving skills with the ability to identify cost variances and trends.
• Good communication and coordination skills with the ability to work across operational departments.
• Ability to meet deadlines and work effectively in a fast‑paced hospitality environment.