Cost Controller

We are looking for a detail-oriented Cost Controller to monitor and improve cost performance across our restaurant outlets. You will work closely with Finance, Purchasing, Operations and  to ensure accurate costing, effective inventory control and reduced wastage while maintaining food quality.

Responsibilities:

Cost Monitoring & Analysis

• Monitor food, beverage and other relevant operating costs across outlets against the approved targets.
• Prepare monthly costs reports, investigate variances and recommend improvements where necessary.
• Compare actual ingredient usage against recipe standards to identify wastage, portion inconsistencies and stock discrepancies.

Inventory & Stock Control

• Coordinate and verify regular stock counts at outlets and the central kitchen.
• Review stock movements, transfers, wastage records and inventory adjustments.
• Investigate discrepancies and work with outlet teams to resolve issues.
• Monitor excess and near-expiry stock to minimise losses.

Recipe & Menu Costing

• Review the costing of new menu items and promotions before launch.
• Assess menu profitability and provide recommendations to support pricing decisions.

Purchasing & Internal Controls

• Review purchase prices and highlight unusual increases or discrepancies.
• Work with Purchasing and kitchen teams to identify savings while maintaining quality.
• Conduct outlet visits and guide staff on proper inventory and cost control practises.

Requirements

• Diploma or degree in Accounting, Finance, Hospitality Management or a related field.
• At least 2–3 years of relevant cost control experience in restaurants, hotels or an F&B group.
• Good understanding of food and beverage costing, recipe costing, inventory management and variance analysis.
• Proficient in Microsoft Excel; experience with POS, inventory or accounting systems is an advantage.
• Strong analytical skills, attention to detail and the ability to investigate discrepancies.
• Able to communicate clearly and work closely with outlet managers, chefs and support teams.
• Willing to travel to outlets for stock checks and operational reviews.