Food Cost Controller

The F&B Cost Controller is responsible for monitoring and controlling food and beverage costs, analyzing financial data, and ensuring efficient inventory management. The role involves collaborating with procurement, kitchen, and finance teams to optimize costs while maintaining quality and operational efficiency.

Key Responsibilities:

Cost Control & Analysis:

• Monitor and analyze food and beverage costs, identifying areas for cost reduction.
• Ensure accurate recording of cost data, purchase records, and inventory levels.
• Conduct variance analysis and provide insights into cost fluctuations.
• Prepare and present cost control reports to management.

Inventory Management:

• Oversee stock levels, ensuring proper inventory control to minimize waste and pilferage.
• Conduct regular physical inventory checks and reconcile with system records.
• Monitor slow-moving and obsolete stock to prevent financial losses.

Procurement & Vendor Coordination:

• Review supplier invoices, purchase orders, and market prices to ensure cost-effectiveness.
• Work closely with the purchasing team to negotiate better rates while maintaining quality.
• Ensure compliance with company policies in procurement and supplier dealings.

Menu & Recipe Costing:

• Assist in determining menu pricing based on cost analysis.
• Collaborate with chefs to evaluate portion sizes, ingredient usage, and cost-effective alternatives.
• Ensure that recipe costings are updated regularly in the system.

Compliance & Reporting:

• Maintain records of purchases, cost reports, and inventory reconciliations.
• Ensure adherence to company policies, food safety standards, and financial regulations.
• Generate monthly cost reports and provide recommendations for cost control improvements.

Qualifications & Skills:

• Bachelor's degree in Finance, Accounting, Hospitality Management, or a related field.
• Minimum 2-3 years of experience in cost control, preferably in F&B or hospitality.
• Strong analytical and problem-solving skills.
• Proficiency in Excel, inventory management software, and ERP systems.
• Knowledge of food costing, stock control, and menu pricing.
• Excellent attention to detail and ability to work under pressure.

Preferred Qualities:

• Experience in a hotel, restaurant, or catering environment.
• Strong communication and coordination skills with different departments.
• Ability to work in a fast-paced and dynamic environment.