Group F&B Cost Controller

Job Opportunity – Group F&B Cost Controller
Location: Oman
Salary: OMR 800/month

Position Summary
We are seeking a skilled Group F&B Cost Controller to establish and lead the cost control function across a multi-brand F&B portfolio and central kitchen. This foundational role will design, implement, and oversee systems, policies, and reporting structures to ensure full visibility and control over food, beverage, and packaging costs.

Initially, the position is hands-on, covering both central kitchen production and outlet operations, while building the framework for a future multi-person cost control team.

Key Responsibilities

• Department Foundations & Policy
• Develop and implement the first formal Cost Control Manual, covering recipe costing, inventory processes, variance analysis, and reporting formats.
• Standardize communication flows between Procurement, CK production, Stores, and Outlets.
• Establish approval workflows for stock transfers, write-offs, and adjustments.
• Recipe & Menu Costing
• Build and maintain accurate recipe costing sheets for all brands.
• Ensure menu engineering supports targeted gross profit margins.
• Collaborate with chefs and operations leadership on new product costing and menu launches.
• Inventory & Stock Control
• Oversee CK and outlet inventories, reconciling transfers and sales.
• Conduct and supervise regular stock counts across CK and outlets.
• Investigate variances, wastage, and shrinkage; recommend corrective actions.
• Reporting & Analysis
• Deliver weekly and monthly cost reports by brand and outlet.
• Highlight variances between theoretical vs actual cost and escalate findings.
• Support Finance with accurate cost data for consolidated P&Ls.
• Identify cost-saving opportunities and efficiency improvements.
• Training & Compliance
• Train outlet managers, storekeepers, and CK supervisors on cost awareness.
• Build a culture of accountability around food cost management.
• Set KPIs and audit standards for cost compliance.

Key Performance Indicators (KPIs)

• Variance between theoretical and actual food cost below 2%.
• Recipe GP% accuracy and compliance.
• Inventory accuracy above 95%.
• On-time weekly and monthly reporting.
• Reduction in wastage % versus sales.

Qualifications & Experience

• Bachelor’s degree in Accounting, Finance, or Hospitality Management.
• 5–7 years of experience in cost control, with at least 3 years in multi-brand F&B or hospitality.
• Expertise in recipe costing, yield analysis, and stock variance investigations.
• Hands-on experience with POS & ERP systems (Odoo, Oracle, SAP, or similar).
• Strong knowledge of central kitchen models and multi-unit operations.

Skills & Competencies

• Analytical mindset with exceptional attention to detail.
• Strong Excel and financial modeling skills.
• Clear communication with the ability to train non-financial staff.
• Integrity and independence in decision-making.
• Ability to work cross-functionally with Finance, Operations, CK, and Procurement.
• Strong problem-solving and investigative skills.

Reporting Line

• Reports to: Group Finance Controller
• Works closely with: Operations Manager, Procurement, CK Supervisors, Outlet Managers
• Future scope: Build and oversee a team of specialized cost controllers as operations expand.

Salary Package

• OMR 800/month

Job Type: Full-time

Pay: RO800.000 per month