Cost Controller / Receiver

We are currently seeking a Cost Controller/Receiver to join our vibrant team. At Radisson Hotel Brunei, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences.

The Cost Controller / Receiver is responsible for ensuring effective cost control, accurate inventory management, and proper receiving procedures across the Hotel. This role involves monitoring food and beverage costs, verifying incoming deliveries, maintaining accurate stock records, and ensuring compliance with the Hotel's purchasing, financial, hygiene, and operational standards.

The position plays an important role in minimising wastage, preventing unnecessary expenses, safeguarding Hotel assets, and supporting overall operational efficiency and profitability.

Key Responsibilities

1. Cost Control and Monitoring

• Monitor and analyse food, beverage, and other operational costs to ensure compliance with approved budgets and cost targets.

• Assist in preparing daily, weekly, and monthly food and beverage cost reports.

• Identify cost variances, unusual consumption patterns, wastage, and potential financial losses.

• Monitor purchasing prices and highlight significant price fluctuations to the Financial Controller and Purchasing Department.

• Verify stock consumption, transfers, wastage records, and inventory adjustments.

• Support Management in implementing cost-saving initiatives without compromising product quality or operational standards.

2. Receiving Operations

• Receive and inspect all incoming goods, including food, beverages, general supplies, equipment, and other Hotel purchases.

• Verify deliveries against approved Purchase Orders (PO), Delivery Orders (DO), and invoices to ensure accuracy in quantity, quality, specifications, and pricing.

• Ensure that all goods received are in acceptable condition and comply with the Hotel's quality and purchasing requirements.

• Check expiry dates, packaging conditions, product temperatures, and freshness of perishable items.

• Reject or report damaged, expired, incorrect, or substandard goods and coordinate with Purchasing and suppliers for replacement or corrective action.

• Ensure all received goods are properly recorded in the Hotel's receiving or inventory management system.

• Coordinate with the relevant departments to ensure timely distribution and proper storage of received items.

3. Inventory and Stock Management

• Maintain accurate records of stock receipts, transfers, consumption, and inventory balances.

• Participate in regular stocktakes and monthly inventory counts for food, beverages, and other Hotel supplies.

• Investigate inventory discrepancies and report findings to the Financial Controller.

• Monitor stock movement to identify slow-moving, obsolete, expired, or excessive inventory.

• Ensure compliance with First-In, First-Out (FIFO) and First-Expired, First-Out (FEFO) inventory practices.

• Assist in maintaining appropriate stock levels to minimise overstocking, shortages, and wastage.

• Coordinate with Storekeeping, Purchasing, Kitchen, and Food & Beverage departments on inventory-related matters.

4. Documentation and Financial Compliance

• Maintain accurate and organised receiving documents, invoices, delivery orders, and inventory records.

• Ensure all transactions are supported by the necessary documentation and approvals.

• Assist the Finance Department in reconciling receiving records with supplier invoices and purchase orders.

• Report discrepancies, unauthorised purchases, pricing errors, and irregular transactions.

• Support internal and external audits by providing relevant documentation and inventory information.

• Ensure compliance with the Hotel's financial policies, internal controls, and standard operating procedures.

5. Food Safety, Hygiene and Quality Compliance

• Ensure food and beverage deliveries comply with the Hotel's hygiene, food safety, and quality standards.

• Verify that products requiring halal certification are supported by the appropriate documentation in accordance with Hotel procedures.

• Support compliance with HACCP requirements and applicable food handling standards.

• Ensure that perishable goods are received at appropriate temperatures and promptly transferred to designated storage areas.

• Report any potential food safety, hygiene, or contamination concerns to the relevant departments.

6. Interdepartmental Coordination

• Work closely with Finance, Purchasing, Kitchen, Food & Beverage, Stewarding, and other departments to ensure effective receiving and cost control operations.

• Communicate discrepancies, delivery issues, and inventory concerns promptly.

• Assist in improving receiving procedures, inventory accuracy, and cost management practices.

• Perform other duties and responsibilities as assigned by the Financial Controller or Management.

Job Requirements

Education and Experience

• Minimum Diploma in Accounting, Finance, Business Administration, Hospitality Management, or a related field.

• Minimum 1–2 years of relevant experience in cost control, receiving, purchasing, inventory management, or a similar position.

• Previous experience in the hotel or hospitality industry is preferred.

• Familiarity with hotel procurement, inventory management, and financial procedures is an advantage.

Function: Accounting/Auditing
Experience Level: Executive