Role Summary

The Cost Controller ensures accurate monitoring and control of all food & beverage costs across outlets, central kitchens, and catering operations. The role focuses on minimizing wastage, optimizing margins, and providing management with timely cost reports and analysis.

Key Responsibilities

• Monitor daily food & beverage costs across outlets and production units.
• Prepare and review cost variance reports on a regular basis.
• Maintain recipe costing, yield testing, and standard portion sizes with culinary teams.
• Audit purchase orders, invoices, and inventory transactions for accuracy.
• Conduct monthly stock counts and reconcile variances.
• Analyze menu items for profitability and support menu engineering.
• Implement procedures to reduce losses, control storage, and optimize purchasing.
• Assist in preparing budgets, forecasts, and margin analysis.
• Coordinate closely with procurement, storekeepers, and operations teams.
• Ensure compliance with audit requirements and internal policies.

Qualifications & Skills

• Bachelor’s degree in Accounting, Finance, or related field.
• 3–5 years’ experience in F&B cost control (mandatory).
• Strong ERP and POS knowledge (SAP, Oracle, FMC, Foodics or similar).
• Excellent Excel and analytical skills.
• Strong attention to detail with solid communication abilities.