Cost Controller

Job Purpose:

To control and monitor all aspects of food and beverage costs, ensuring accurate costing, minimizing waste, and supporting management in achieving the company’s profitability goals. The Cost Controller will analyze daily operations, maintain cost records, and ensure compliance with company financial policies and standards.

Key Responsibilities:1. Cost Control & Analysis:

• Monitor daily food and beverage consumption and identify cost variances.
• Conduct daily and monthly food and beverage cost reports and highlight discrepancies.
• Analyze cost of goods sold (COGS), yield, and wastage to ensure cost efficiency.
• Verify and monitor outlet inventory, transfers, and adjustments.
• Support the kitchen and purchasing team in maintaining recipe costing and standard portion control.

2. Inventory Management:

• Conduct monthly and random stock counts for all outlets and central stores.
• Ensure proper documentation and reconciliation of inventory transactions.
• Review inventory valuation reports and coordinate with the accounts department.

3. Procurement & Receiving Oversight:

• Verify all purchase requests, orders, and receiving reports to ensure pricing accuracy.
• Cross-check supplier invoices against purchase orders and delivery notes.
• Ensure compliance with approved supplier lists and price agreements.

4. Menu & Recipe Costing:

• Maintain up-to-date recipe cost sheets for all menu items in coordination with the Executive Chef.
• Assist in menu engineering and profitability analysis for menu revisions or new items.

5. Reporting & Compliance:

• Prepare cost variance and consumption reports for management review.
• Ensure compliance with internal control procedures and audit standards.
• Work closely with Finance and Operations teams to ensure cost efficiency and accuracy.

Qualifications & Experience:

• Bachelor’s Degree in Accounting, Finance, or Hospitality Management.
• Minimum 3–5 years’ experience as a Cost Controller in the Food & Beverage or Hospitality industry.
• Strong knowledge of cost control systems, inventory software, and ERP (e.g., Oracle, FMC, SAP).
• Excellent Excel and analytical skills.
• Strong understanding of food costing, recipe management, and inventory control processes.

Key Skills & Competencies:

• Strong analytical and problem-solving skills.
• Detail-oriented with high accuracy in reporting.
• Ability to work under pressure and meet deadlines.
• Excellent communication and coordination skills.
• High level of integrity and confidentiality.

Job Types: Full-time, Permanent

Pay: QAR7,500.00 - QAR8,000.00 per month