**Job Position: Cost Controller**
**Department: Finance**
**Location:**
**Green Coast, Palase & Tirane**
**Type of employment:**
**Permanent**
The Cost Controller is responsible for monitoring, analyzing, and controlling all food, beverage, and operational costs within the hotel. This role ensures that cost-saving measures are implemented while maintaining quality and guest satisfaction. The Cost Controller works closely with the departments to optimize expenses, track inventory, and ensure that pricing aligns with budgeted margins.
**Key Responsibilities & Duties**
**1. Purchasing & Supplier Coordination:**
- Source suppliers, negotiate pricing, and ensure timely delivery of goods and services.
- Maintain strong relationships with vendors to secure favorable terms and consistent supply.
- Ensure all purchases comply with the hotel's quality, quantity, and price standards. Regularly review with P&R clerk all supplier performance to ensure they meet the hotel’s quality standards and service expectations.
- Work closely with the P&R clerk to investigate and resolve inventory discrepancies, and report them to the Chief Accountant and / or Finance Manager for any proper treatment.
**2. Cost Control & Analysis:**
- Monitor and analyze all F&B costs, ensuring they remain within budgeted limits.
- Identify cost variances by comparing actual expenses to standard costs and budget forecasts, report them to the Finance Manager.
- Analyze food and beverage sales data to determine profitability and recommend pricing adjustments if necessary, report them to Finance Manager.
- Conduct periodic cost evaluations to ensure pricing consistency and profitability of menu items.
- Implement cost-reduction strategies while maintaining service quality and product standards.
**3. Inventory Management & Stock Control:**
- Conducts with storekeepers selected spot physical inventory checks of food, beverage, and general hotel supplies.
- Ensure that inventory levels are maintained at optimal levels to prevent stock shortages or excesses.
- Monitor stock movement, shelf life, and storage conditions to reduce spoilage and waste.
**3. Recipe Standardization & Portion Control:**
- Work with the Executive Chef and F&B Manager to standardize recipes and establish accurate food cost calculations.
- Assist in designing cost-effective menu options by analyzing ingredient prices and portion yields.
**4. Financial Reporting & Compliance:**
- Maintain cost-related financial records and ensure they comply with hotel policies and accounting standards.
**5. Waste & Theft Prevention:**
- Monitor and track inventory wastage, identifying trends and recommending corrective measures. Report them to the Finance Manager.
- Develop and implement inventory control procedures to minimize wastage and losses.
- Develop and implement strict controls to prevent theft, pilferage, and unauthorized usage of inventory.
**6. Collaboration & Communication:**
- Work closely with the Executive Chef, F&B Manager, HK Manager etc. to optimize costs.
- Train and educate staff on cost-control best practices, portioning, and inventory management.
- Communicate any cost-related issues or risks to senior management promptly.
- Participate in regular meetings with department heads to discuss cost-saving opportunities.
**Requirements**
**Education & Experience:**
- Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
- 3-5 years of experience in cost control, preferably in the hotel or F&B industry.
- Prior experience working with procurement and inventory management systems.
**Technical Skills:**
- Strong knowledge of cost control methodologies and financial analysis.
- Proficiency in hotel and accounting software (e.g., Opera, Micros, or similar).
- Advanced skills in Microsoft Excel, with the ability to create cost reports and financial models.
- Understanding of inventory management and procurement best practices.
**Soft Skills:**
- Excellent analytical and problem-solving skills.
- Strong attention to detail and accuracy.
- Effective communication and negotiation skills.
- Ability to work under pressure and meet deadlines.
- High level of integrity and commitment to financial control.
**Benefits**
**Work Conditions:**
Green Coast Hotel-MGallery Collection is an equal opportunity employer that offers a professional and dynamic work environment, an attractive compensation and benefits package, and opportunities to fully develop your professional potential.
**Method of Application:**
All those interested can apply by choosing one of the three methods above:
Directly through Zoho Recruit
By sending their CV to
**hr.greencoast.mgallery@accor.com**
**Application deadline: 30.04.2026**
- All applications will be treated with strict confidentiality according to the law No. 9887 set by the Albanian Parliament for the "Protection of Personal Data".
- Only shortlisted candidates will be contacted.
**Department: Finance**
**Location:**
**Green Coast, Palase & Tirane**
**Type of employment:**
**Permanent**
The Cost Controller is responsible for monitoring, analyzing, and controlling all food, beverage, and operational costs within the hotel. This role ensures that cost-saving measures are implemented while maintaining quality and guest satisfaction. The Cost Controller works closely with the departments to optimize expenses, track inventory, and ensure that pricing aligns with budgeted margins.
**Key Responsibilities & Duties**
**1. Purchasing & Supplier Coordination:**
- Source suppliers, negotiate pricing, and ensure timely delivery of goods and services.
- Maintain strong relationships with vendors to secure favorable terms and consistent supply.
- Ensure all purchases comply with the hotel's quality, quantity, and price standards. Regularly review with P&R clerk all supplier performance to ensure they meet the hotel’s quality standards and service expectations.
- Work closely with the P&R clerk to investigate and resolve inventory discrepancies, and report them to the Chief Accountant and / or Finance Manager for any proper treatment.
**2. Cost Control & Analysis:**
- Monitor and analyze all F&B costs, ensuring they remain within budgeted limits.
- Identify cost variances by comparing actual expenses to standard costs and budget forecasts, report them to the Finance Manager.
- Analyze food and beverage sales data to determine profitability and recommend pricing adjustments if necessary, report them to Finance Manager.
- Conduct periodic cost evaluations to ensure pricing consistency and profitability of menu items.
- Implement cost-reduction strategies while maintaining service quality and product standards.
**3. Inventory Management & Stock Control:**
- Conducts with storekeepers selected spot physical inventory checks of food, beverage, and general hotel supplies.
- Ensure that inventory levels are maintained at optimal levels to prevent stock shortages or excesses.
- Monitor stock movement, shelf life, and storage conditions to reduce spoilage and waste.
**3. Recipe Standardization & Portion Control:**
- Work with the Executive Chef and F&B Manager to standardize recipes and establish accurate food cost calculations.
- Assist in designing cost-effective menu options by analyzing ingredient prices and portion yields.
**4. Financial Reporting & Compliance:**
- Maintain cost-related financial records and ensure they comply with hotel policies and accounting standards.
**5. Waste & Theft Prevention:**
- Monitor and track inventory wastage, identifying trends and recommending corrective measures. Report them to the Finance Manager.
- Develop and implement inventory control procedures to minimize wastage and losses.
- Develop and implement strict controls to prevent theft, pilferage, and unauthorized usage of inventory.
**6. Collaboration & Communication:**
- Work closely with the Executive Chef, F&B Manager, HK Manager etc. to optimize costs.
- Train and educate staff on cost-control best practices, portioning, and inventory management.
- Communicate any cost-related issues or risks to senior management promptly.
- Participate in regular meetings with department heads to discuss cost-saving opportunities.
**Requirements**
**Education & Experience:**
- Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
- 3-5 years of experience in cost control, preferably in the hotel or F&B industry.
- Prior experience working with procurement and inventory management systems.
**Technical Skills:**
- Strong knowledge of cost control methodologies and financial analysis.
- Proficiency in hotel and accounting software (e.g., Opera, Micros, or similar).
- Advanced skills in Microsoft Excel, with the ability to create cost reports and financial models.
- Understanding of inventory management and procurement best practices.
**Soft Skills:**
- Excellent analytical and problem-solving skills.
- Strong attention to detail and accuracy.
- Effective communication and negotiation skills.
- Ability to work under pressure and meet deadlines.
- High level of integrity and commitment to financial control.
**Benefits**
**Work Conditions:**
Green Coast Hotel-MGallery Collection is an equal opportunity employer that offers a professional and dynamic work environment, an attractive compensation and benefits package, and opportunities to fully develop your professional potential.
**Method of Application:**
All those interested can apply by choosing one of the three methods above:
Directly through Zoho Recruit
By sending their CV to
**hr.greencoast.mgallery@accor.com**
**Application deadline: 30.04.2026**
- All applications will be treated with strict confidentiality according to the law No. 9887 set by the Albanian Parliament for the "Protection of Personal Data".
- Only shortlisted candidates will be contacted.
