PlanningCost Control Manager

SKILLS & EXPERIENCE

• 5 10 years in FMCG.
• Clear evidence of having scaled operations:
• 10 50 outlets or
• Single multi-kitchen or
• Rapid SKU and volume expansion.
• Prior ownership of cost control inventory and consumption systems.
• Deep hands-on experience with recipe costing and yield analysis.
• Strong inventory control and wastage tracking capability.
• Hands-on ERP experience - not just used the system but configured recipes/BOMs designed inventory workflows and driven adoption across reluctant operations teams. Experience with food manufacturing ERPs (Baromax BatchMaster SAP B1 or similar) is a strong plus.
• Comfortable spending time in kitchens and warehouses.
• Ability to hold operations accountable using data.

Roles and Responsibility

1 Enforce purchase-to-pay discipline

• Enforce PO GRN Invoice compliance.
• Track purchase price variances vs contracts.
• Identify UOM errors substitutions short/excess receipts.
• Ensure supplier credits and claims are captured.

2. Run an operational reporting cadence

• Build daily and weekly dashboards.
• Drive exception-based reporting:
• Abnormal consumption
• Yield deterioration
• Inventory mismatches

3. Build and lead the cost control function

• Hire train and manage a 2 4 member cost control team.
• Standardise audits checks and escalation mechanisms.
• Act as institutional memory for what breaks during scale.

5. Own the ERP as the single source of truth for cost and inventory data

• Own recipe and BOM master data in the ERP - ensure every product has an accurate version-controlled recipe loaded with correct yields UOMs and ingredient costs.
• Ensure all production consumption and inventory transactions are captured in the ERP in real time - no offline spreadsheets no end-of-day bulk entries.
• Enforce GRN and stock transfer workflows within the ERP - reject any process that bypasses the system.
• Drive ERP hygiene: SKU rationalisation UOM standardisation elimination of duplicate items and consistent cost centre tagging across locations.

6. Own the truth of consumption

• Own theoretical vs actual consumption across all SKUs.
• Govern recipe accuracy and version control.
• Identify yield loss wastage rejects rework pilferage.
• Control food and packaging consumption leakage.

7. Be the enforcement layer operations cannot bypass

• Conduct kitchen warehouse and dispatch audits.
• Run cycle counts and surprise inventory checks.
• Challenge unexplained variances until closed.
• Escalate non-compliance using data not opinions.

8. Build systems that survive scale

• Design and implement SOPs for:
• Recipe creation and updates
• Wastage recording
• Stock counts and reconciliations
• Inter-location transfers
• Strengthen POS / inventory / accounting integrations.
• Improve master data hygiene (SKUs UOMs recipes).
• Reduce manual overrides as scale increases.

9. Control inventory

• Own inventory accuracy across all locations.
• Investigate physical vs system variances.
• Track expiry slow-moving and obsolete stock.
• Identify and close shrinkage and loss gaps.