F&B Cost Controller

The F&B Cost Controller supports financial discipline across food-and-beverage operations at Radisson Blu Hotel Ajman. The role tracks costs, monitors stock and budget variances, prepares reports and works with department heads to identify practical savings. It combines financial analysis with inventory control and record keeping, helping managers understand consumption, reduce avoidable waste and make informed purchasing and operational decisions.

Key Responsibilities

• Develop and maintain procedures for monitoring food-and-beverage costs and related expenditure.
• Analyze cost information and prepare reports that help managers evaluate performance.
• Conduct inventory counts, reconcile stock records and investigate differences between physical and recorded balances.
• Monitor budget variances and recommend corrective action when costs move outside expected levels.
• Assist with department budgets, forecasts and cost-saving initiatives.
• Maintain accurate financial records and support compliance with company policies and relevant regulations.

Requirements and Qualifications

• A bachelor’s degree in Accounting, Finance or a related field is required; a relevant diploma may be considered with extensive experience.
• At least one year of F&B cost-control, financial-management or similar experience is requested.
• Strong knowledge of accounting principles and financial analysis is important.
• Proficiency in Microsoft Office, especially Excel, is required.
• Experience with financial-management and inventory systems such as Opera is an advantage.

Skills and Competencies

• Cost analysis
• Inventory reconciliation
• Excel reporting
• Problem-solving and accuracy

Employment Details

Full-time position at Radisson Blu Hotel Ajman.

The role requires consistent attention to service standards, reliable follow-through and a willingness to coordinate with colleagues when priorities change. The successful candidate should communicate clearly, maintain an organized work area, follow relevant safety and operating procedures and contribute to a respectful working environment. Flexibility and a practical approach to resolving day-to-day issues will help the team deliver a dependable experience for guests and coworkers.