Cost Controller

JOB TITLE: F&B COST CONTROLLER
DEPARTMENT: FINANCE DEPARTMENT
REPORTS TO: ACCOUNTING HEAD/CORPORATE TREASURER

JOB SUMMARY:

The Food and Beverage (F&B) Cost Controller is responsible for the effective control over food and beverage inventory, cost management and analysis, pricing strategies and wastages and pilferage. It ensures that targeted cost of food and beverages were achieved without sacrificing the predetermined level of quality and portion size.

This position is expected to collaborate closely with the executive chef and restaurant manager to maintain and modify the menu items’ prices as necessary based on the cost data gathered.

Additionally, this position is also responsible for recording information and producing revenue and control reports periodically

DUTIES AND RESPONSIBILITIES:

I. Cost Monitoring & Reporting (25%)

• Prepare bi-monthly and monthly consumption report for ala carte and bar, comparing actual costs against budget and standards
• Prepare per event consumption report for in-house banquet and catering events, comparing actual costs against budget and standards
• Create variance analysis, comparing theoretical food costs with the actual consumption cost (Theoretical food cost is the food cost on the recipe. Consumption cost formula: Beginning Inventory + purchases + transfer in – transfer out – supplier’s credit – ending inventory)
• Generate weekly and monthly Food & Beverage revenue report (ala carte & bar, banquet & catering)
• Variance Reporting: Investigate and report significant variances in actual COGS, inventory levels, and labor costs, identifying root causes (e.g., waste, pricing errors, theft).

II. Inventory & Asset Control (20%)

• In-charge of inventory of foods and non-food items of the F&B and the corresponding report
• Conduct spot checks on the receiving department to ensure that the scales are correct and goods are checked for quantity and quality.
• Ensure that no material is issued out of the stockroom without requisition or approval from the Executive Chef.
• Responsible for surprise spot checks in the kitchen and bar whether they’re following the approved recipe
• Maintain the security of the information held by the department.

III. Menu Costing & Pricing Strategy (20%)

• Ensure that all menu items have a corresponding recipe for ala carte, banquet and catering menus. All menu costings should be updated, factoring in current supplier prices at the minimum of every 2-3 months or when needed whichever comes first.
• Provide timely recommendations for menu price adjustments or recipe changes necessary to meet target gross profit margins
• Work with the Head Chef/Management to perform menu engineering analysis to determine the profitability and contribution margin of individual menu items
• Ensure that all menu and menu prices on the POS match those on the food menu shown to the guests.

IV. Variance & Compliance Checks (15%)

• Examine and maintain POS System with regards to the following:

a. Check and verify voids

b. Check and verify discounts on various promos

c. Check and verify all complimentary sales and confirm all are approved

d. Check and verify all banquet meals.

e. Check and verify all staff meals and staff discounts.

f. Check and verify all settlements done on the POS system

g. Check and verify for any lost postings.

V. Operational Collaboration & Support (10%)

• Conduct food tests and ensure portion control with the assistance of the Chef
• Coordinate with the management and finance to sort out issues pertaining to F&B.

VI. Wastage & Efficiency Control (10%)

• Control the Food and Beverage cost through reducing wastage, pilferage and inefficiency.
• Implement and maintain a system for tracking, recording, and analyzing kitchen and bar wastage and spoilage
• Prepare regular reports on wastage and pilferage*.*

Qualifications:

• Bachelor’s Degree in Accountancy, Financial Management, Hospitality Management, or related field
• With at least 1–2 years experience in F&B Cost Control, Accounting, or related role
• Knowledgeable in inventory management and menu costing
• Familiar with POS systems and Microsoft Excel
• Strong analytical and reporting skills
• Detail-oriented, organized, and trustworthy
• Experience in hotel, restaurant, or resort operations is an advantage

Pay: Php14,300.00 - Php18,000.00 per month

Benefits:

• Employee discount
• Health insurance
• Opportunities for promotion
• Promotion to permanent employee

Work Location: In person