Cost Controller (F/M/X) at Accor

Quarteira, , Portugal -

Full Time

Start Date

Immediate

Expiry Date

20 Sep, 26

Salary

0.0

Posted On

22 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cost Control, Inventory Management, Financial Reporting, Microsoft Excel, Food & Beverage Costing, Budgeting, Analytical Skills, Problem Solving, Interpersonal Communication, Portuguese Fluency, English Fluency, Audit Compliance, Procurement, USALI Principles, POS Systems, Financial Analysis

Industry

Hospitality

Description

Company Description Victoria Golf Resort & Spa Managed by Accor The property will be managed by Accor under white label while it undergoes a comprehensive property improvement plan. Upon completion, Victoria Golf Resort & Spa will be fully rebranded as a Fairmont property, its exceptional golf facilities and beautiful natural surroundings perfectly complementing the wider Fairmont Hotels & Resorts portfolio. Accor will ensure a seamless transition and integration of Fairmont’s signature brand markers, complemented by touches that celebrate the property’s local culture – positioning the hotel at the heart of the local community and destination. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Key Responsibilities Reporting to the Director of Finance, responsibilities and essential functions include, but are not limited to: Ensure the implementation and compliance of all hotel cost control policies and procedures. Monitor and analyze Food & Beverage costs on a daily and monthly basis, identifying variances and recommending corrective actions. Prepare weekly and monthly cost reports as required by management. Conduct monthly physical inventory counts and ensure accurate reconciliation with inventory records and general ledger balances. Ensure all inventory movements, transfers, requisitions, and stock adjustments are properly documented and approved. Monitor receiving procedures to ensure all goods received comply with approved purchase orders, specifications, and pricing agreements. Review and maintain standard recipe costing and menu pricing to ensure target profitability levels are achieved. Work closely with the Executive Chef and Food & Beverage leadership team to evaluate menu costs, pricing strategies, and operational efficiencies. Analyze food and beverage sales trends, product mix, and gross profit performance. Monitor waste, breakage, spoilage, staff meals, complimentary consumption, and other inventory-related costs. Establish and monitor minimum and maximum stock levels to ensure efficient inventory management while minimizing waste and overstocking. Perform daily and monthly Food & Beverage reconciliations using Point-of-Sale (POS), inventory, and purchasing system reports. Investigate and explain all discrepancies identified during inventory counts, sales reconciliations, and cost analysis reviews. Conduct periodic audits of restaurants, bars, kitchens, receiving areas, and storage facilities to ensure compliance with internal controls and operating procedures. Support month-end closing activities related to inventory valuation, cost of sales, and balance sheet reconciliations. Assist in the preparation of annual budgets, forecasts, and financial projections related to Food & Beverage operations. Participate in procurement, inventory, and financial system implementation or improvement projects. Develop strong working relationships with operational teams to promote cost awareness and operational efficiency. Proactively identify opportunities to improve profitability, strengthen controls, and optimize inventory management processes. Perform any other duties assigned by the Director of Finance or Hotel Management. Qualifications Bachelor’s degree in accounting, Finance, Hospitality Management, Business Administration, or a related field. Minimum 2-3 years of experience in Cost Control, Inventory Management, Purchasing, or a similar role within the hospitality industry. Previous luxury hotel experience is preferred. Strong knowledge of Food & Beverage cost control principles and inventory management. Understanding of accounting principles and financial reporting. Advanced Microsoft Excel skills. Experience with inventory, procurement, POS, and financial systems. Knowledge of USALI principles is considered an advantage. Experience with SunSystems, Primavera, Futurelog, FMC, Materials Control, Adaco, or similar systems is an advantage. Strong analytical and problem-solving skills. Excellent attention to detail and organizational skills. Ability to work independently and manage multiple priorities. Strong communication and interpersonal skills. Fluency in Portuguese and English. Highly responsible, reliable, and able to maintain confidentiality. Additional Information Our Values Respect: We value the needs, ideas, and individuality of others. We treat everyone with fairness and dignity. Belonging: We celebrate our differences. We support one another and always stand together. Integrity: We build trust through mutual respect and authenticity. Empowerment: We have the power to take initiative and anticipate moments that create unforgettable experiences. Excellence: We build genuine connections and cherish every opportunity to make those around us feel special. Diversity and Inclusion Committed to creating an inclusive environment where diverse talents thrive, we welcome candidates from all backgrounds to join our team. Employee Benefits Join our team and enjoy a range of exclusive colleague benefits, including complimentary upgrades, extended stays, discounted stays at Accor , Fairmont and Raffles properties, special discounts on dining and wellness services, and additional luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Job-Category: Finance Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Cost Controller is responsible for implementing cost control policies, monitoring Food & Beverage costs, and conducting physical inventory reconciliations. They work closely with the F&B leadership to optimize menu pricing, reduce waste, and ensure overall profitability.