Cost Controller_ FNB

Job Description: Cost Controller – F&B

Position Summary

The Cost Controller – F&B is responsible for monitoring, analyzing, and controlling all food and beverage costs across the organization. The role ensures accurate costing, proper inventory management, variance analysis, and implementation of cost‐saving measures while maintaining quality standards. This position works closely with purchasing, stores, production, and operations teams.

Key Responsibilities

• Monitor daily food and beverage costs and identify variances against approved budgets.
• Analyze recipe costing, portioning, yield, and production efficiency.
• Review and validate kitchen transfers, wastage reports, voids, discounts, and spoilage entries.
• Identify cost deviations and recommend corrective actions.
• Conduct monthly and random inventory checks at central kitchen, outlets, and warehouse.
• Verify stock levels, stock movement, and ensure accuracy between physical and system inventories.
• Prepare monthly stock consumption and variance reports.
• Monitor FIFO, expiry dates, and stock rotation practices.
• Cross-check purchase orders, delivery notes, GRNs, and supplier invoices.
• Ensure received items match approved prices, quantities, and quality standards.
• Coordinate with the purchasing department to update approved supplier lists and costs.
• Develop and maintain standard recipe costing sheets for all menu items.
• Update ingredient prices regularly and calculate revised menu costs.
• Work closely with chefs to standardize recipes, portions, and production methods.
• Prepare daily, weekly, and monthly cost control reports.
• Provide detailed cost breakdowns for management decision-making.
• Assist in budgeting, forecasting, and cost-saving initiatives.
• Maintain and update costing modules in POS, inventory, and ERP systems.
• Ensure accurate data entry for stock items, recipes, and consumption.
• Provide support during system audits and software updates.
• Monitor central kitchen production yields, batch costing, and wastage control.
• Conduct spot checks in kitchen, storage, and receiving areas.
• Ensure compliance with company policies and internal controls.

Qualifications & Requirements

• Bachelor’s degree in Accounting, Finance, Business, or related field.
• Minimum 3–5 years’ experience as a Cost Controller in F&B, Restaurants, or Hospitality.
• Strong knowledge of food costing, inventory control, and F&B operations.
• Proficiency in Excel, ERP/Inventory systems, and POS platforms.
• Strong analytical and numerical skills.
• Knowledge of food production processes and portion control.
• Ability to work under pressure and meet deadlines.

Job Types: Full-time, Permanent

Application Question(s):

• Are you available to join immediately or any notice period
• Current or expected salary