Shangri-La Barr Al Jissah Resort & Spa
Muscat, Sultanate of Oman

Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La’s Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas.

Summary

The F&B Cost Controller will oversee the overall cost management of the Food and Beverage department, ensuring accurate cost allocation, control of expenses, and maximizing profitability. This role is crucial in supporting the financial health of the hotel by monitoring consumption, managing inventories, and maintaining financial discipline within the F&B operations.

Key Responsibilities

Monitor and control the cost of food and beverages by analyzing daily, weekly, and monthly cost reports.
Conduct regular cost analysis and recommend cost-saving measures.
Review and verify daily food and beverage costs and maintain a detailed record of all cost data.
Supervise the inventory processes for food and beverage items, ensuring accurate stock levels and minimizing wastage.
Conduct monthly stock-taking and inventory valuation.
Ensure that all stock movements are properly documented and reconciled.
Collaborate with the purchasing department to ensure that all F&B items are purchased at the best possible price without compromising on quality.
Review supplier invoices against purchase orders and delivery notes to ensure accuracy.
Prepare and distribute daily, weekly, and monthly cost reports for the management team.
Assist in the preparation of F&B financial statements and forecasts.
Work closely with the F&B team to conduct menu engineering analysis and suggest pricing adjustments to optimize profitability.
Monitor and analyze the popularity and profitability of menu items.
Ensure compliance with company policies and procedures, as well as local regulations related to food safety and hygiene standards.
Conduct regular audits to ensure that all financial records related to F&B costs are accurate and up-to-date.
Liaise with department heads and the finance team to provide insights and recommendations for cost control.
Support the F&B team in developing budgets and cost estimates for events and special functions.

Requirements

Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
Minimum of 3-5 years of experience in cost control within the hospitality industry, preferably in F&B operations.
Strong analytical skills and attention to detail.
Proficiency in inventory management software and financial reporting tools.
Excellent communication and interpersonal skills.