Cost Controller - F&B and Restaurant Background only

Key Responsibilities:

• Cost Management:
• Analyze food and beverage costs, labor costs, and operational expenses across all restaurant outlets.
• Develop cost-saving initiatives without compromising quality or standards.
• Inventory Control:
• Monitor inventory levels and usage to prevent wastage or overstocking.
• Conduct regular stock counts and reconcile discrepancies.
• Implement best practices in inventory control and forecasting.
• Purchasing Oversight:
• Review supplier contracts and pricing to ensure cost efficiency.
• Collaborate with the procurement team to standardize purchasing practices and negotiate better terms.
• Budgeting & Reporting:
• Prepare and analyze budgets, forecasts, and financial reports related to operational costs.
• Provide monthly cost variance reports and recommend corrective actions.
• Menu Engineering:
• Work closely with chefs and restaurant managers to analyze menu profitability.
• Suggest pricing adjustments and optimize menu offerings based on cost analysis.
• Compliance & Auditing:
• Ensure adherence to company policies, industry standards, and regulatory requirements.
• Conduct internal audits to verify compliance with financial and operational controls.
• Collaboration:
• Partner with operational teams to identify areas of inefficiency and develop improvement strategies.
• Train and support staff in cost management best practices.

Qualifications & Skills:

• Education: Bachelor’s degree in Accounting, Finance, or a related field.
• Experience:
• Minimum of 5 years’ experience as a Cost Controller, preferably in a multi-unit restaurant or hospitality chain.
• Proven track record of managing costs and driving profitability in the F&B industry.
• Technical Skills:
• Proficient in ERP systems, inventory management software, and MS Office (Excel, Word, PowerPoint).
• Strong analytical and problem-solving skills.
• Soft Skills:
• Detail-oriented with excellent organizational skills.
• Strong communication and interpersonal skills for collaboration across teams.
• Ability to work under pressure and meet deadlines.

Preferred:

• Immediate joiners.
• Professional certifications such as CMA (Certified Management Accountant) or CPA (Certified Public Accountant) are a plus.
• Experience with menu engineering tools or restaurant POS systems

Job Type: Full-time

Work Location: In person