The Cost Controller (F&B) is responsible for monitoring, controlling, and optimizing food and beverage costs to maximize profitability while ensuring quality standards. This role involves accurate inventory control, supplier cost management, menu costing, and waste reduction in collaboration with the culinary and purchasing teams.
Key Responsibilities
1. Cost Monitoring & Reporting
- Track daily, weekly, and monthly food & beverage costs.
- Prepare cost analysis and variance reports comparing actual performance to budget.
- Monitor cost percentages and identify improvement opportunities.
2. Inventory & Stock Control
- Conduct regular physical inventory counts and reconcile discrepancies.
- Maintain accurate inventory records in the system (e.g., Micros, FMC, Oracle).
- Ensure FIFO stock rotation to minimize wastage and spoilage.
3. Purchasing & Supplier Control
- Verify supplier invoices against purchase orders and deliveries.
- Liaise with suppliers to negotiate prices and improve payment terms.
- Ensure compliance with procurement procedures and quality standards.
4. Menu & Recipe Costing
- Prepare and update recipe costing sheets.
- Work with chefs and bar staff to adjust portion sizes and ingredients for cost efficiency.
- Recommend selling price adjustments based on cost fluctuations.
5. Waste & Loss Prevention
- Monitor wastage and identify causes.
- Recommend process improvements to reduce losses.
- Investigate and report any pilferage or irregularities.
6. Compliance & Auditing
- Ensure adherence to company policies and financial controls.
- Maintain proper documentation for internal and external audits.
- Follow HACCP and other food safety standards in all processes.
Qualifications & Requirements
- Bachelor’s degree in Finance, Accounting, Hospitality Management, or related field.
- Minimum 3–5 years’ experience in cost control within the hospitality/F&B sector.
- Proficient in Excel and ERP systems (Micros, FMC, Sun Systems, Oracle).
- Strong analytical, numerical, and problem-solving skills.
- Ability to work under pressure and meet deadlines.
Key Performance Indicators (KPIs)
- Food Cost % vs. Budget.
- Beverage Cost % vs. Budget.
- Inventory variance % per month.
- Waste reduction rate.
- Supplier cost savings achieved.
Job Type: Full-time
Pay: ﷼5,000.00 - ﷼7,000.00 per month
Application Question(s):
- Technical Skills
F&B Costing – Food, beverage, and recipe cost calculation.
Inventory Management – Stock control, FIFO method, variance analysis.
ERP & POS Systems – Micros, FMC, Oracle, Sun Systems, or similar.
Advanced Excel – Pivot tables, VLOOKUP, data analysis, cost tracking sheets.
Menu Engineering – Cost-to-price ratio optimization, profit margin analysis.
Supplier Cost Control – Invoice verification, price negotiation, vendor evaluation.
Reporting – Daily/weekly/monthly cost performance and variance reports.
Compliance Knowledge – HACCP, ISO, or relevant F&B safety standards.
