Cost Controller (Saudi National)

SLS RED SEA At SLS The Red Sea, every detail matters — and every riyal counts. As a Cost Controller , you will play a key role in monitoring costs, controlling inventory, analyzing spending, and ensuring the hotel operates efficiently without compromising the exceptional experiences we create for our guests. Working closely with Finance, Procurement, F&B, Culinary, and other operational teams, you will provide accurate cost insights, identify opportunities for improvement, and ensure strong financial controls across the hotel. Key Responsibilities Monitor daily costs and expenses across hotel departments, with a strong focus on F&B operations. Review and analyze food and beverage costs, consumption, wastage, and inventory movement. Conduct and audit regular inventories, stock counts, transfers, and spoilage reports. Compare actual costs against budgets and forecasts, investigate variances, and highlight areas requiring action. Work closely with Procurement to review purchase prices, purchase orders, and supplier-related cost information. Review storeroom procedures, consumption records, and internal transfers to ensure accurate cost allocation and control. Coordinate with Culinary and F&B teams on recipe costing, portion control, and menu cost analysis. Prepare regular cost reports, including food cost, beverage cost, inventory movement, and other operational cost indicators. Identify opportunities to reduce wastage, improve efficiency, and strengthen cost-control practices. Support month-end closing activities, including inventory valuation, journal entries, accruals, and reconciliations. Maintain accurate and audit-ready cost-control records and supporting documentation. Ensure all cost-control activities follow hotel policies, internal controls, and Finance procedures.

Bachelor’s degree in Accounting, Finance, or a related field. Previous experience in Cost Control, Finance, or a similar role, preferably within the hospitality industry. Good understanding of cost accounting, inventory control, and F&B operations. Experience with hospitality systems such as FMC, Adaco, FutureLog, Materials Control, Sun Systems, Opera, or Micros is an advantage. Strong Microsoft Excel and analytical skills. Strong English communication skills, both written and verbal. Excellent attention to detail and accuracy. Strong analytical and problem-solving skills with the ability to identify cost variances and trends. Good communication and coordination skills with the ability to work across operational departments. Ability to meet deadlines and work effectively in a fast-paced hospitality environment.

Monitor daily costs and expenses across hotel departments, with a strong focus on F&B operations. Review and analyze food and beverage costs, consumption, wastage, and inventory movement. Conduct and audit regular inventories, stock counts, transfers, and spoilage reports. Compare actual costs against budgets and forecasts, investigate variances, and highlight areas requiring action. Work closely with Procurement to review purchase prices, purchase orders, and supplier-related cost information. Review storeroom procedures, consumption records, and internal transfers to ensure accurate cost allocation and control. Coordinate with Culinary and F&B teams on recipe costing, portion control, and menu cost analysis. Prepare regular cost reports, including food cost, beverage cost, inventory movement, and other operational cost indicators. Identify opportunities to reduce wastage, improve efficiency, and strengthen cost-control practices. Support month-end closing activities, including inventory valuation, journal entries, accruals, and reconciliations. Maintain accurate and audit-ready cost-control records and supporting documentation. Ensure all cost-control activities follow hotel policies, internal controls, and Finance procedures.