COST CONTROLLER

Sandy Lane Hotel•St. James, NC

About The Position

Sandy Lane Hotel is seeking a Cost Controller for its Finance Department. The successful candidate will report to the Assistant Financial Controller/Financial Controller and be responsible for organizing and completing monthly stock takes across the Central Warehouse, Food & Beverage, retail outlets, Spa, Golf, Laundry, Leisure, Housekeeping, Engineering, and other inventory areas. The role includes monitoring inventory procedures, investigating cost and stock variances, maintaining inventory records and reconciliations, preparing reports, and supporting training in inventory software and procedures.

Requirements

A university degree in Management, Accounts, or Economics from a recognized institution, along with 1 to 2 years of relevant Cost Controller experience or practical experience in the listed duties.
Excellent customer service skills and good computer skills.
Good writing, reading, listening, and computation skills.
Excellent planning and organizational skills and high attention to detail.
Ability to work under pressure in a deadline-driven environment and exercise sound judgment.
Ability to manage multiple projects.
Flexibility to work outside normal working hours to deliver excellent customer service.
Excellent communication, interpersonal, and computer skills.
Excellent organizational and time management skills.
Flexible working style, as long hours are required from time to time.

Nice To Haves

Experience in the hospitality industry.

Responsibilities

Schedule, organize, and participate in month-end Food and Beverage inventory procedures with the Food & Beverage Director, Executive Chef, and Stewarding Manager, including Central Receiving.
Schedule, organize, and participate in month-end inventory procedures for Retail, Spa, Golf, Laundry, Leisure, Housekeeping, Engineering, and other areas with the relevant Directors, including the Bennett’s warehouse.
Organize inventories for the Golf Pro-Shop, The Collection, and SL Boutique, and monitor and verify purchases and costings.
Research and obtain valid explanations for inventory variances.
Audit invoice accuracy and credit memos due, check product security, and verify inventory postings in the inventory sub-ledger for accurate quantities and costing.
Prepare and issue daily and monthly product cost reports for Food and Beverage and Retail Outlets, including investigation and explanation of material variances.
Review detailed menu costing, including recipe cards and portion control.
Ensure the requisition and distribution system is enforced through proper authorization of requisitions.
Conduct spot checks in outlets to verify that inventory procedures are followed and count information is correct.
Produce daily cost control reports for individual Food and Beverage and retail outlets, analyzing daily and cumulative data for short- and long-term decision-making.
Ensure standard stocktaking procedures are in place and communicate them to relevant parties at least five working days before stock take.
Maintain relevant inventory system modules, including registering monthly inventories.
Maintain the goods-in-transit process and general ledger account, and ensure overseas orders are accurately costed at landed purchase price and entered into the inventory system promptly.
Prepare monthly inventory account reconciliations and annual information for audit.
Coordinate asset disposals supported by documented approvals.
Assist with training in inventory software and procedures.
Issue department expense worksheets and other reports assigned by senior management.