Cost Controller in Penarth

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul.

Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection.

With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Cost Controller is responsible for reviewing the daily receipt of goods and other inventory items, monitoring inventory movements, and ensuring the accuracy of stock records.

The role oversees the quality and quantity of purchases and orders, implements effective cost control measures, and supports inventory management to maximize the hotel's profitability while maintaining operational standards.

Day-to-Day responsibilities

• Monitor and control food and beverage costs by identifying and minimizing wastage, pilferage, and operational inefficiencies.
• Prepare food and beverage cost variance analyses and communicate findings, trends, and recommendations to relevant stakeholders.
• Maintain accurate and up-to-date records of all receiving transactions and inventory movements within the relevant systems.
• Review existing food and beverage control procedures, identify process gaps, and recommend improvements to strengthen internal controls.
• Prepare and distribute daily food and beverage cost reports, as well as monthly management reports, to support operational and financial decision-making.
• Coordinate and participate in scheduled and ad hoc inventory stock takes to ensure inventory accuracy and accountability.
• Verify that all materials issued from the store are properly authorized and supported by the relevant departmental approvals.
• Liaise with restaurant operations, purchasing, receiving, stores, and the Finance department to resolve food and beverage cost control and inventory-related matters.
• Verify incoming deliveries against purchase orders and delivery documentation, record shortages or discrepancies, reject damaged or non-conforming goods, and ensure timely distribution to the respective departments.
• Conduct regular storeroom inspections to ensure inventory is stored appropriately, maintained in good condition, and safeguarded against loss or damage.
• Monitor cycle count results, investigate inventory discrepancies, and promptly escalate significant issues to management with appropriate recommendations.
• Ensure all receiving documents, inventory records, and supporting documentation are complete, accurate, and comply with the Company's internal control procedures.
• Perform any other duties or responsibilities as assigned by Management, in line with the scope and objectives of the role.

Knowledge, skills and qualifications

• Diploma or Bachelor's Degree in Accounting, Finance, Hospitality Management, Business Administration, or a related discipline.
• Minimum 2–3 years of experience in a Cost Controller, Cost Analyst, Income Auditor, or similar finance role within the hospitality or hotel industry.
• Experience in food and beverage cost control, inventory management, stocktaking, and purchasing processes in a high-volume hotel or restaurant operation.
• Proficient in Microsoft Office applications, particularly Microsoft Excel (Pivot Tables, VLOOKUP/XLOOKUP, formulas, data analysis).
• Strong analytical and numerical skills with the ability to interpret financial data and identify cost-saving opportunities.
• Excellent organizational and time management skills with the ability to meet reporting deadlines.
• Meticulous with a high level of accuracy and attention to detail.
• Good interpersonal and communication skills, with the ability to collaborate effectively across departments.
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