Strategic Cost Controller for F&B & Hospitality

SLS; Saudi Arabia; On-site; SAR 120,000 - 180,000; Full time

Job summary

SLS The Red Sea is looking for a Cost Controller to monitor costs, manage inventory, and analyze spending across hotel departments, ensuring efficient operations without compromising guest experiences.

You will partner with Finance, Procurement, F&B and Culinary teams to identify savings, review purchase prices and variances, and produce regular cost reports while maintaining audit-ready records.

Qualifications

• Bachelor's degree in Accounting, Finance or related field.
• Experience in Cost Control, Finance or similar role in hospitality preferred.
• 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 advantageous.
• Strong Microsoft Excel and analytical skills.
• Excellent attention to detail and accuracy.

Responsibilities

• Monitor daily hotel costs focusing on F&B.
• Analyze F&B costs, wastage and inventory movement.
• Audit inventories, stock counts, transfers and spoilage.
• Compare costs against budgets; flag variances.
• Coordinate with Procurement on prices and POs.
• Review storeroom procedures for cost accuracy.
• Work with Culinary to cost recipes and menus.
• Prepare cost reports: food, beverage, inventory.
• Identify wastage reduction and efficiency gains.
• Support month-end: valuations, accruals, reconciliations.
• Maintain audit-ready cost-control records.
• Ensure policies and procedures are followed.

Skills

Excel

Analytical skills

English communication

Inventory control

Cost accounting

F&B operations

Education

Bachelor's degree in Accounting/Finance

Tools

FMC

Adaco

FutureLog

Materials Control

Sun Systems

Opera

Micros

Job description

SLS The Red Sea is looking for a Cost Controller to monitor costs, manage inventory, and analyze spending across hotel departments, ensuring efficient operations without compromising guest experiences.

You will partner with Finance, Procurement, F&B and Culinary teams to identify savings, review purchase prices and variances, and produce regular cost reports while maintaining audit-ready records.