Cost Controller

POSITION SUMMARY

A Lady or Gentleman responsible for monitoring food, beverage, and retail inventory costs while ensuring the accuracy, integrity, and security of all storeroom operations. This role supports the property’s financial performance by providing real‑time cost analysis, safeguarding inventory, strengthening operational controls, and partnering with Culinary and F&B teams to enhance efficiency, reduce waste, and optimize margins — all in service of providing exceptional experiences for our guests.

Follow all company policies and procedures; verify uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested.

 

KEY RESPONSIBILITIES

Inventory Management & Storeroom Oversight

• Perform physical inventories for all food, beverage, and retail areas as required.
• Ensure the maintenance of accurate, real‑time perpetual inventory records, including item movements, transfers, and adjustments.
• Maintain strong controls between receiving, storerooms, and operational departments, ensuring proper segregation of duties.
• Reconcile purchase orders, invoices, and receiving documents; investigate and resolve discrepancies promptly.
• Input all receipts (food, beverage, and non‑food) into the inventory system and the receiving module of the purchasing platform.
• Investigate unit‑of‑measure issues and price variances; coordinate corrections with Purchasing and Finance.
• Update all inventory requisitions and stock movements in the system.
• Conduct daily and periodic spot checks of storeroom perpetual inventory.
• Verify that products are properly dated, rotated (FIFO), labeled, stored securely, and held at appropriate conditions; report anomalies to supervisory leadership.
• Ensure PAR levels for all storerooms and outlets are approved, maintained, and replenished; create requisitions to replenish or adjust PARs when necessary.
• Perform daily spot checks on high‑value and perishable items (meat, poultry, seafood, fruits, vegetables) and report any issues to the Director of Finance and operational leaders.

Cost Control, Analysis & Operational Support

• Provide real‑time potential food and beverage cost estimates by outlet.
• Conduct routine analysis of product mix, margins, and guest preference data to support operational decision‑making.
• Verify outlet requisitions against sales records to support accurate interdepartmental purchasing activities and inventory issuance.
• Partner closely with the Culinary team to develop and evaluate menu engineering reports and potential food cost analyses.
• Identify opportunities to reduce waste, enhance efficiency, and improve overall cost performance.
• Maintain master cost files, receiving documentation, and cost‑related records in an organized and auditable manner.
• Support month‑end physical inventory counts, reconciliations, valuations, and reporting.
• Contribute to the calculation of potential cost‑of‑sales ratios and analysis of variances.

Systems & Data Integrity (POS / Inventory / Purchasing)

• Assist with entering prices, menu updates, and user changes in the POS system while maintaining proper controls.
• Maintain accurate item masters, units of measure, costing data, and system integrations between POS, inventory, and purchasing platforms.
• Ensure all product, recipe, and sales links function correctly within the system architecture.

Professional Standards & Guest/Colleague Service

• Follow all company policies and procedures.
• Maintain a clean, polished, and professional personal appearance as a Lady or Gentleman of the property.
• Protect company assets, proprietary information, and the privacy/security of guests and colleagues.
• Communicate clearly and professionally in verbal and written formats.
• Answer telephones using appropriate etiquette and professionalism.
• Build and sustain positive working relationships; support team goals and respond respectfully to colleague concerns.
• Perform other reasonable duties as requested.

Physical Requirements

• Move, lift, carry, push, pull, and place objects weighing up to 10 pounds (4.5 kg) without assistance.
• Stand or walk for extended periods in storerooms, kitchens, and operational environments as required.

 

QUALIFICATIONS

Education

• Degree or diploma in Finance, Accounting, Business Administration, Industrial Engineering, or a related field.

Experience

• 2–3 years of experience in cost control, inventories, or storeroom operations, preferably in luxury hospitality, high‑volume restaurants, or premium retail.
• Experience with inventory management systems, purchasing platforms, and POS administration.

Skills & Competencies

• Strong analytical and financial skills, including variance analysis, cost modeling, and margin evaluation.
• Advanced Excel skills (lookups, pivot tables, reconciliation techniques).
• High attention to detail, accuracy, and internal‑control mindset.
• Ability to collaborate effectively with Culinary, F&B, Purchasing, Finance, and Operations teams.
• Integrity, confidentiality, and dedication to guest‑centered service.
• Intermediate to advanced English preferred.

 

 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

 
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.