Cost Controller F&B

Monitor and control food beverage inventory recipe wastage and operational costs to protect profitability and ensure strong financial discipline across F&B operations.

KEY RESPONSIBILITIES

Cost Monitoring

Calculate and analyze food cost beverage cost packaging cost wastage consumption and cost of sales.

Prepare daily weekly and monthly cost reports with clear variance explanations and corrective actions.

Inventory Control

Supervise stock counts spot checks inventory reconciliations transfers returns and expiry monitoring.

Investigate variances between system stock physical stock purchases sales and production usage.

Recipe & Menu Costing

Maintain standard recipes portion costs menu costing sheets and selling price recommendations.

Review menu profitability and highlight low-margin high-wastage or slow-moving items.

Controls & Compliance

Audit receiving issuing storage wastage staff meals complimentary items and approval processes.

Implement controls to reduce leakage theft over-portioning incorrect posting and unauthorized adjustments.

Coordination

Work with chefs procurement stores accounting and operations to improve cost performance.

Support budgeting forecasting supplier price analysis and management decision-making.

Requirements

Education & Certifications

Bachelor degree or diploma in Accounting Finance Hospitality Cost Control or related field.

Experience

3-5 years in F&B cost control preferably in restaurants cafes hotels or catering operations.

Technical Competencies

Inventory systems POS recipe costing Excel stock audits variance analysis menu engineering purchasing controls.

Behavioral Competencies

Analytical thinking firmness integrity accuracy investigation skills communication follow-up cost discipline.