Cost Controller (One Year Contract)

Accor · Nassau

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Company Description

SLS Baha Mar welcomes you to an unforgettable journey where every moment is a testament to the art of hospitality. We are a playground for the mischievous, a haven for those seeking the allure of grandeur, and a place where you can truly feel alive. 

We have an exciting job opportunity to join our Finance team as a Cost Controller at SLS Baha Mar, Nassau, The Bahamas.

JOIN THE ENNISMORE FAMILY TODAY!

Job Description

The Food & Beverage Cost Controller is responsible for overseeing all aspects of food and beverage cost control, inventory management, receiving controls, and operational compliance across the property. This role safeguards company assets by ensuring adherence to internal controls, standard operating procedures, company policies, and applicable laws and regulations in The Bahamas.

The F&B Cost Controller works closely with Finance, Purchasing, Receiving, Culinary, and F&B Operations to ensure accurate costing, stock integrity, reporting, and profitability across all food and beverage outlets.

DUTIES & FUNCTIONS:

• Monitor and analyze all food and beverage costs across the property.
• Review financial information, identify trends and variances, and provide recommendations to improve profitability and operational efficiency.
• Assist in preparing and reviewing monthly F&B profit and loss statements.
• Prepare and distribute monthly food and beverage cost control reports.
• Provide sales, cost, and consumption analysis to support management decision-making.
• Support menu pricing reviews and assist with menu engineering initiatives.
• Ensure recipe costing and theoretical food and beverage costs are current and accurately maintained.
• Maintain strong inventory controls for all food, beverage, and operating supplies.
• Oversee stock movement and ensure all inventory transactions are accurately recorded in the stock control system.
• Monitor stock levels and maintain approved par levels for all outlets and storage locations.
• Conduct or attend regular stock counts and month-end inventory counts; investigate and report all variances.
• Ensure inventory records, reports, and supporting documentation are accurate, complete, and properly filed.
• Monitor slow-moving, obsolete, expired, or damaged stock and recommend corrective action.
• Liaise closely with the Purchasing and Receiving teams to ensure all goods received are properly verified, recorded, and controlled.
• Ensure receiving procedures are operating efficiently and in accordance with company policy.
• Audit food and beverage purchases regularly to ensure pricing, quantities, and quality are consistent with approved standards.
• Reconcile food and beverage purchases to supplier invoices and month-end creditor balances.
• Coordinate with Accounts Payable to ensure timely processing, coding, and payment of invoices related to F&B operations.
• Verify that all supplier invoices are supported by purchase orders, receiving records, and approvals.
• Maintain and update all relevant data within the inventory and stock control systems.
• Monitor system integrity and ensure proper use of cost control and inventory management software.
• Manage user access and profiles within relevant stock control systems.
• Provide basic user training and support for inventory and cost control systems.
• Maintain all required reports, records, and files in an organized and confidential manner.
• Participate in month-end close processes related to food and beverage costing.
• Work closely with the Executive Chef, Outlet Managers, Beverage Managers, and other department heads to ensure proper controls are maintained.
• Attend operational, finance, and monthly review meetings as required.
• Support department leaders in identifying opportunities to improve controls, reduce waste, and increase profitability.
• Assist with internal and external audits as required.
• Support the property’s service culture by demonstrating professionalism, teamwork, and a willingness to assist across departments when needed.
• Recognize that this is a hospitality environment and, from time to time, provide lateral service or perform related duties to support the overall guest and team member experience.

SUPPORTIVE FUNCTIONS:

In addition to the essential functions of the role, the F&B Cost Controller may also be required to perform the following:

• Work with the Director of Finance on special assignments, financial reviews, and operational projects.
• Provide assistance to team members and third parties with finance- and accounting-related inquiries.
• Serve as backup support for Accounts Payable, including coverage during vacations or absences.
• Ensure all administrative duties within the Finance Department are completed accurately and efficiently.
• Attend all required meetings, including departmental, leadership, and training sessions.
• Assist with resolving internal or supplier-related discrepancies in a professional and timely manner.
• Maintain confidentiality and safeguard all financial, employee, guest, and company information.

OTHER DUTIES

• Act as backup support to the Accounts Payable function as assigned.
• Perform any additional duties, projects, or responsibilities as reasonably assigned by management.

Qualifications

he ideal candidate must possess the following knowledge, skills, and abilities and be able to demonstrate proficiency in performing the essential functions of the role:

• Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field preferred.
• Professional accounting designation or hospitality finance certification such as CPA, ACCA, CMA, or CHAE is an asset.
• Equivalent combination of education, training, and relevant work experience may be considered.

• Strong knowledge of food and beverage cost control principles, inventory management, and purchasing controls.
• Solid understanding of hospitality financial reporting and internal control procedures.
• Proficiency in Microsoft Office, especially Excel, Word, and Outlook.
• Experience using POS systems, inventory control software, and accounting systems (e.g., MICROS, Materials Control, Adaco, BirchStreet, Opera, or similar platforms).
• Strong analytical, mathematical, and problem-solving skills.
• High level of accuracy and attention to detail.
• Ability to prepare reports, interpret data, and identify operational and financial trends.
• Strong communication and interpersonal skills with the ability to work effectively across multiple departments.
• Ability to prioritize tasks, meet deadlines, and work effectively under pressure in a fast-paced hospitality environment.
• Ability to maintain confidentiality and exercise sound judgment.
• Ability to communicate effectively in English, both verbally and in writing.
• Additional language ability is an asset.

Additional Information

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

NOTICE

• The hospitality business functions seven days a week. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

• Upon employment, all employees are required to fully comply with the company rules and regulations for the safe and efficient operation of the facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment.

• This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly.

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