Cost Controller

Position SummaryThe Cost Controller is responsible for monitoring, analyzing, and controlling all food and beverage costs across the company’s branches and central kitchen. This role ensures accurate cost reporting, proper inventory management, control of wastage and variances, and compliance with approved purchasing, production, and consumption procedures. The Cost Controller plays a vital role in protecting company profitability and ensuring financial transparency.2. Key ResponsibilitiesA. Cost Control & AnalysisMonitor daily food & beverage cost reports and highlight major variances to management.Analyze recipe costs, menu engineering, and plate costing for all F&B items.Track daily sales versus cost consumption and generate cost of goods sold (COGS) reports.Evaluate kitchen yield, production controls, and wastage levels; identify abnormalities.Ensure proper application of standard recipes in all branches and central kitchen.B. Inventory & Stock ManagementConduct regular and surprise stock counts in branches and central kitchen.Reconcile physical stock with system stock and investigate discrepancies.Ensure FIFO and proper storage conditions are applied in all stores.Review expiry reports and recommend corrective actions for slow-moving items.Monitor transfer notes between branches and central kitchen.C. Purchasing & Receiving ControlVerify all received goods against LPOs (Local Purchase Orders) and approved prices.Ensure compliance with approved suppliers, price lists, and procurement rules.Review purchasing requests for accuracy, necessity, and cost impact.Ensure accurate receiving documentation, GRNs, and supplier invoices.D. Production & Kitchen ControlMonitor kitchen production sheets, portioning, recipe adherence, and yield tests.Verify proper issuance from store to kitchen based on approved consumption.Review prep lists, batch recipes, and daily production plans.Ensure no unauthorized items are produced or served.E. Reporting & DocumentationPrepare daily, weekly, and monthly cost control reports.Issue variance reports (inventory, theoretical vs actual cost, wastage, production).Maintain updated costing sheets, recipe cards, and supplier price lists.Support monthly closing with accurate COGS calculation and journal entries.Develop recommendations for cost-saving initiatives.F. Compliance & AuditEnsure all departments follow company financial and operational procedures.Conduct internal audits on branches for cost compliance.Identify fraudulent practices such as unauthorized discounts, wastage, or manipulation.Ensure accurate usage of POS, ERP, and inventory management systems.3. Requirements & QualificationsEducationBachelor’s degree in Accounting, Finance, Business Administration, or related field.ExperienceMinimum 3 years of experience as a Cost Controller in the Food & Beverage / Hospitality industry.Strong experience with cost control systems, inventory software, and POS integrations.SkillsStrong analytical and numerical skills.Excellent knowledge of F&B cost structures, recipe costing, and inventory management.Proficiency in Excel, ERP systems, POS reports, and accounting software.High attention to detail and ability to identify irregularities.Strong communication and reporting skills.Ability to work under pressure and conduct accurate audits.PreferredExperience with central kitchen operations.Experience in chain restaurants or multi-branch organizations.