Cost Controller- Food and Beverage

Four Seasons•Chicago, IL

29d•Onsite

About The Position

The Food & Beverage Cost Controller is responsible for monitoring and controlling all procedures that impact the receipt, issuance, inventory management, and sale of food and beverage products throughout the hotel. This role ensures compliance with Four Seasons internal policies and procedures while supporting the hotel's profitability objectives through effective cost controls, reporting, and analysis. The F&B Cost Controller partners closely with operational leaders to identify opportunities for cost optimization, strengthen inventory controls, enhance revenue management strategies, and support a culture focused on financial performance and operational excellence.

Requirements

Previous experience in cost control, inventory management, accounting, finance, or food and beverage operations, preferably within a luxury hotel or hospitality environment.
Strong analytical skills with a high level of accuracy and attention to detail.
Excellent written and verbal communication skills with a strong command of the English language.
Advanced proficiency in Microsoft Office, particularly Excel.
Strong organizational and time-management skills with the ability to prioritize multiple tasks and meet deadlines.
Ability to work effectively under pressure in a fast-paced environment.
Candidates must have valid work authorization for the U.S.

Nice To Haves

Experience with inventory, purchasing, and financial reporting systems is considered an asset.

Responsibilities

Monitor and control all food and beverage inventory transactions, including receiving, issuing, transfers, and sales.
Ensure compliance with Four Seasons internal controls, policies, and auditing procedures.
Oversee the culinary portion of the GPO relationship, ensuring compliance and supporting initiatives that achieve property food cost targets.
Work with Purchasing and the Culinary team to cost all new menu items, and ensure that new menus fall within expected profitability.
Analyze food and beverage costs and identify opportunities for cost savings and operational efficiencies.
Prepare and distribute cost control reports, inventory reconciliations, and variance analyses.
Partner with F&B leadership to establish and maintain inventory and purchasing controls.
Support month-end closing processes related to food and beverage operations.
Develop and improve systems, processes, and reporting tools to enhance cost control metrics and operational performance.
Promote revenue growth through data-driven analysis, forecasting, and revenue management strategies.