Cost Controller

Qualifications

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

Minimum 2–5 years of experience in food and beverage cost control.

Strong knowledge of inventory management and cost accounting.

Proficient in Microsoft Excel and POS/inventory systems.

Excellent analytical, organizational, and communication skills.

Preferred Skills

Experience in hotel, restaurant, or hospitality operations.

Knowledge of recipe costing.

Ability to identify cost-saving opportunities and process improvements.

Strong attention to detail and problem-solving abilities.

Job Summary

Responsible for monitoring and controlling food and beverage costs, managing inventory, analyzing profitability, and ensuring compliance with company cost standards to maximize operational efficiency and profitability.

Key Responsibilities

Monitor and analyze food and beverage cost percentages and variances.

Conduct inventory counts and reconcile stock discrepancies.

Review purchasing, receiving, and invoice records for accuracy.

Prepare cost reports, menu costing, and profitability analysis.

Coordinate with operations teams to reduce waste and improve cost efficiency.