F&B Cost Controller

Responsibilities

Budgeting & Forecasting

• Develop and maintain detailed budgets and cost forecasts for all business

units (coffee shops and central kitchens).

• Estimate costs for labor, raw materials, and overhead to ensure accurate

financial planning.

• Support management in annual and quarterly budgeting cycles with cost-

based analysis and projections.

Cost Tracking & Analysis

• Monitor and control actual spending versus approved budgets on a daily,

weekly, and monthly basis.

• Perform variance analysis to identify discrepancies and potential cost

overruns.

• Investigate and report on causes of cost variances, wastage, and

inefficiencies, proposing corrective actions where needed.

Menu & Recipe Costing

• Collaborate with chefs and production teams to prepare and update recipe

costing sheets and ensure profitability per menu item.

• Review pricing structures regularly, accounting for ingredient price

fluctuations and operational costs.

• Provide cost evaluations for new product launches, seasonal offerings, and

promotions.

Reporting & Insights

• Prepare and present regular financial and cost reports, dashboards, and

performance summaries to senior management.

• Highlight key cost trends, risks, and opportunities for improvement.
• Provide actionable cost-saving recommendations and assist in implementing

process improvements across departments.

Collaboration & Financial Procedures

• Work closely with Operations Managers, Department Heads, and Suppliers to

align financial needs with business objectives.

• Coordinate with Procurement and Accounting to validate expenditures,

invoices, and supplier payments.

• Ensure strict adherence to company financial policies and internal control

procedures.

• Support audits and ensure compliance with local regulations and industry

standards.

Qualification

• Bachelor's degree in Finance, Accounting, Business Administration, or a

related field.

• 3–5 years of proven experience in cost control, preferably in the F&B,

hospitality, or catering industry.

• Solid understanding of cost management, budgeting, and financial reporting

principles.

• Strong analytical and problem-solving skills with the ability to interpret

financial data effectively.

• Proficiency in MS Excel, ERP, and F&B cost management software (e.g.,

Oracle, SAP, FMC, or similar).

• Excellent communication, organizational, and teamwork skills.

• Ability to perform under pressure and meet tight deadlines in a dynamic

operational environment.

• Certification in Cost Management, CMA, or Project Management (PMP/PMI)

is an advantage.

• Knowledge of POS and inventory systems commonly used in restaurants and

cafés is preferred.

Work Location: In person