F&B Cost Controller

Position Title : F&B Cost Controller

Job Summary

The Cost Controller monitors and controls all food and beverage costs, ensuring accurate inventory, recipe costing, and reporting. The role works closely with the kitchen, purchasing, and management teams to reduce wastage, control variances, and improve profitability.

Key Responsibilities

Inventory Management

• Oversee receiving, storage, and issuing of all food and beverage items against purchase orders and invoices.
• Maintain par levels, conduct month-end stock counts, and reconcile physical stock with system records.
• Monitor FIFO, expiry dates, wastage, and spoilage, and investigate stock variances.

Inventory Analysis (FSN, XYZ, ABC)

• Conduct ABC analysis to identify and tightly control high-value items.
• Conduct FSN analysis to identify fast, slow, and non-moving stock and recommend action.
• Conduct XYZ analysis on demand variability to support forecasting and par level setting.

Recipe Management

• Develop and update standard recipe cards with accurate costing, yields, and portion sizes with the Chef.
• Cost new menu items and recommend selling prices to achieve target food cost.

POS

• Maintain menu items, prices, and recipe links in the POS system.
• Reconcile POS sales with inventory consumption and monitor voids, discounts, and complimentary items.

Cost Analysis

• Prepare daily and monthly food and beverage cost reports, comparing actual versus theoretical cost.
• Monitor supplier prices and support purchasing and budgeting with cost-saving recommendations.

Popularity Analysis

• Analyze item sales mix and contribution margin to classify menu items as Stars, Plowhorses, Puzzles, and Dogs.
• Recommend menu pricing, repositioning, or removal of items to improve profitability.
• Perform other duties assigned by Management.

Qualifications & Requirements

• Bachelor's Degree in Accounting, Finance, or Hospitality Management.
• Minimum 3–5 years of cost control experience in restaurants or F&B operations.
• Strong knowledge of inventory control, recipe costing, and menu engineering.
• Experience with POS and inventory systems (e.g., Micros, Foodics, Materials Control).
• Advanced Microsoft Excel and analytical skills.
• High attention to detail, accuracy, and integrity.

Work Location: In person