Cost Controller

Job Purpose

The Cost Controller for a restaurant is responsible for monitoring and managing all food and beverage costs to ensure profitability. This role involves tracking inventory, controlling wastage, analyzing costs, and working closely with the kitchen and operations teams to optimize spending without compromising quality. The Cost Controller plays a critical role in supporting the restaurant's financial health by ensuring that expenses align with budgets and identifying areas for cost-saving improvements.

Duties and Responsibilities

1. Inventory Management:

• Oversee and conduct regular inventory counts for food, beverage, and supplies.
• Maintain accurate inventory records and ensure proper rotation of stock.
• Monitor and analyze inventory usage to prevent wastage and overstocking.

2. Cost Control:

• Develop, implement, and maintain cost control policies and procedures specific to food and beverage.
• Analyze food, beverage, and labor costs regularly to keep costs within budget.
• Work closely with chefs and kitchen staff to control portion sizes, reduce wastage, and optimize ingredient usage.

3. Budgeting & Forecasting:

• Collaborate with restaurant management to set accurate budgets for food and beverage expenses.
• Prepare monthly and quarterly forecasts based on sales trends and seasonal demands.
• Update forecasts based on actual expenses and make adjustments to stay within budget.

4. Variance Analysis:

• Perform regular variance analysis by comparing actual vs. budgeted costs.
• Investigate and explain discrepancies, including reasons for any variances in food and beverage costs.
• Provide reports and recommendations to management for corrective actions.

5. Pricing & Menu Costing:

• Work with chefs to determine optimal pricing for menu items by analyzing ingredient costs.
• Calculate and regularly update menu costs, ensuring profitability for all items.
• Monitor food and beverage market prices to anticipate cost changes and adjust menu pricing as needed.

6. Supplier Management & Procurement:

• Coordinate with suppliers to negotiate better terms, pricing, and quality for food and beverage items.
• Ensure all purchases follow approved procedures and align with the restaurant's quality standards.
• Track supplier performance and address any issues related to cost, quality, or timeliness.

7. Reporting & Documentation:

• Prepare regular cost reports and provide insights into cost-saving opportunities.
• Maintain detailed records for all food and beverage purchases and expenses for auditing and review.
• Generate daily, weekly, and monthly cost reports and present them to management.

Qualifications and Experience

· Age between 25 and 40 years

· Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.

· 3+ years of experience in cost control, inventory management, or financial analysis, ideally within the restaurant or hospitality industry.

· Knowledge of F&B costing, menu engineering, and procurement practices.

Work Location: In person