Cost Controller – Food & Beverage

Core Responsibilities

• Menu Engineering & Profitability: Conduct menu analysis using the Stars, Plowhorses, Puzzles, and Dogs matrix to recommend price adjustments, promotions, or item removals that maximize profitability.
• Recipe Costing: Maintain accurate recipe cost sheets for all food and beverage items, ensuring ingredient prices are updated regularly in the system.
• Inventory & Variance Analysis: Supervise physical stock counts and reconcile with POS data to identify variances, wastage, or pilferage, and recommend corrective actions.
• Procurement Collaboration: Partner with purchasing and culinary teams to source cost-effective ingredients while maintaining quality standards.
• Financial Reporting: Prepare daily, weekly, and monthly cost of sales reports, providing actionable insights to management for margin improvement.

Key Skills & Qualifications

• Education: Bachelor’s degree in Accounting, Finance, or Hospitality Management.
• Experience: 3–5 years of cost control experience within the F&B or restaurant industry.
• Technical Proficiency:
• Advanced MS Excel (pivot tables, complex formulas).
• ERP systems (SAP, Oracle) and POS software (Micros, Omega).
• Analytical Mindset: Strong ability to balance cost-saving measures with product quality and customer satisfaction.
• Communication Skills: Clear reporting and collaboration with cross-functional teams.

Additional Notes for Qatar Market

• Ensure compliance with local labor and hospitality regulations.
• Familiarity with regional supplier networks and cost structures is an advantage.
• Arabic language proficiency is beneficial but not mandatory.

Job Types: Full-time, Permanent

Application Question(s):

• Do you have experience in fine dining restaurant
• Are you able to join immediately
• Current and Expected Salary

Work Location: In person