Cost Controller (Restaurant)

. Cost Monitoring & Analysis

• Track daily food and beverage costs, including wastage, transfers, and variances.
• Analyze cost of sales (COS) vs revenue and prepare regular cost summaries for management.
• Monitor recipe costing and ensure menu pricing aligns with profitability targets.

2. Inventory & Stock Control

• Conduct regular stock counts for kitchen, bar, and general supplies.
• Reconcile inventory discrepancies and investigate shrinkage or wastage.
• Ensure proper storage, issuance, and FIFO procedures.

3. Procurement & Supplier Coordination

• Evaluate supplier quotations and negotiate best prices while maintaining quality.
• Monitor purchase orders and verify goods received vs invoices.
• Maintain approved supplier lists and update cost databases.

Job Type: Full-time