Cost Controller Supervisor Saudi

Key Responsibilities:

1. Inventory and Stock Control:

• Assist in monitoring stock levels at restaurants and warehouse to avoid overstocking or shortages.
• Conduct regular physical stock counts and reconcile with system records (daily weekly monthly).
• Investigate stock variances and report discrepancies to the Group Cost Controller.
• Ensure all items are properly stored and rotated (FIFO/LIFO as applicable).

2. Receiving and Issuance:

• Verify all incoming goods against purchase orders and delivery notes for accuracy in quantity quality and price.
• Ensure accurate and timely recording of goods received at the warehouse and outlets.
• Monitor inter-branch transfers between warehouse and restaurants.

3. Cost Monitoring and Reporting:

• Collect and compile data on food and beverage costs wastage and consumption.
• Assist in preparing daily weekly and monthly cost reports (e.g. Food Cost % Beverage Cost % Variance Reports).
• Help monitor usage trends and flag unusual patterns or excessive wastage.

4. Systems and Documentation:

• Maintain accurate and up-to-date inventory and cost control systems (e.g. POS ERP Excel).
• Ensure all relevant documents (invoices transfer forms waste reports) are properly filed and accessible for audits.
• Input and update recipes and standard portion sizes in the system under the guidance of the Group Cost Controller.

5. Compliance and Internal Controls:

• Ensure compliance with company policies food safety and hygiene standards during receiving and storing processes.
• Support internal and external audits with required documentation and data.
• Help enforce standard operating procedures related to inventory and cost control.

Qualifications and Experience:

• Bachelors degree in accounting Finance Hospitality Management or a related field.
• 57 years experience in cost control or inventory management preferably in the F&B or hospitality industry.
• Familiarity with Inventory management systems (e.g. Oracle MC Marketman or similar).
• Strong Excel and data entry skills.
• Good understanding of F&B operations and cost structures.

Skills and Competencies:

• Strong analytical and numerical skills.
• High attention to detail and accuracy.
• Ability to work under pressure and meet deadlines.
• Good communication and interpersonal skills.
• Team player with a proactive attitude.