Cost Controller (Hospitality)

Minimum requirements

• Proven experience as cost controller in the hospitality space.
• Experience with inter departmental transfers.
• Monitor and maintain stock levels for food, beverages, housekeeping, and maintenance supplies.
• Conduct regular stock counts and reconciliations.
• Record stock movements accurately on inventory systems.
• Ensure proper storage, rotation, and handling of goods.
• Track usage trends to forecast future requirements.
• Prepare and submit stock reports to management.
• Check and verify deliveries against purchase orders and invoices.
• Prevent stock losses through proper control measures.
• Coordinate with kitchen, housekeeping, and maintenance teams on stock needs.

Consultant : Andri Joubert - Dante Personnel Greenstone

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