Cost Controller

Join Raffles & Fairmont The Red Sea

A landmark luxury destination in partnership with Red Sea Global

Fairmont Hotels& Resorts is globally celebrated for its timeless elegance, exceptional service, and iconic addresses. With more than 30,000 colleagues worldwide, Fairmont continues to set the benchmark for luxury hospitality through innovation, authenticity, and an unwavering commitment to excellence.

Alongside Raffles Hotels& Resorts, a brand synonymous with heritage, refined glamour, and legendary guest experiences, we are proud to shape a new era of destination hospitality in the Kingdom of Saudi Arabia.

Together, in partnership with Red Sea Global, we are redefining sustainable luxury — delivering extraordinary experiences while preserving the natural environment for generations to come.

About Raffles & Fairmont The Red Sea

Nestled within Saudi Arabia's visionary Red Sea destination, Raffles & Fairmont The Red Sea represents the next chapter in world-class hospitality. This landmark development will introduce guests to two distinct, nature-inspired luxury resorts designed to blend seamlessly with one of the world's most pristine environments. Set along 200 kilometers of untouched coastline and surrounded by an archipelago of more than 90 unspoiled islands, the destination is defined by its rich marine biodiversity, dramatic landscapes, and commitment to regenerative tourism.

This is more than a hotel opening — it is an opportunity to be part of a transformative hospitality journey that will set new standards in luxury, sustainability, and guest experience.

Job Title : Cost Controller

Reports to: Cluster Financial Controller

Role Purpose

The Cost Controller is responsible for monitoring, controlling, and analyzing the hotel's food, beverage, and other operational costs. The role ensures compliance with Accor's policies, supports cost efficiency, and provides accurate reporting to management. By safeguarding inventories and implementing cost control measures, the Cost Controller contributes directly to profitability and financial discipline across both properties.

Key Duties & Responsibilities

Cost Control & Analysis

• Monitor daily food and beverage cost reports, ensuring accuracy of postings.
• Analyze consumption patterns, variances, and highlight unusual trends to management.
• Review and verify recipes, standard costs, and menu pricing in coordination with F&B.
• Track and report on cost of sales, wastage, and yield percentages.

Inventory & Stock Management

• Oversee month-end physical inventory counts for F&B and general supplies.
• Reconcile physical stock with system balances and investigate discrepancies.
• Ensure proper application of FIFO (first-in, first-out) and stock rotation procedures.
• Verify and post stock adjustments with proper approvals.

Compliance & Internal Controls

• Ensure compliance with Accor's financial policies and cost control procedures.
• Monitor receiving, storing, and issuing processes to safeguard against pilferage and losses.
• Verify accuracy of invoices, transfers, and requisitions affecting cost.
• Support auditors by providing cost-related reports and documentation.

Reporting & Coordination

• Prepare daily, weekly, and monthly cost control reports for management.
• Provide cost analysis to support menu engineering and pricing decisions.
• Liaise with F&B, Purchasing, and Store teams to resolve variances and improve efficiency.
• Assist in forecasting and budgeting related to cost of sales.

Qualifications

• Bachelor's degree or diploma in Accounting, Finance, or related discipline.
• Minimum 3–5 years experience in cost control, ideally in hospitality.
• Strong knowledge of F&B cost control, inventory management, and menu engineering.
• Proficiency in MS Excel and hotel systems (Opera, FMC/Adaco, Sun, SAP).
• Familiarity with local tax regulations related to F&B.

Core Competencies

• Strong analytical and numerical skills.
• Attention to detail and accuracy in reporting.
• Integrity and professionalism in handling sensitive data.
• Ability to work under pressure and meet strict deadlines.
• Effective communication and coordination with F&B and Finance teams.
• Proactive approach to process improvement and cost efficiency.