Cost Controller - F&B

Monitor and control food, beverage, inventory, recipe,
wastage, and operational costs to protect profitability and ensure strong
financial discipline across F&B operations.

KEY RESPONSIBILITIES

Cost Monitoring

• Calculate and analyze food cost, beverage cost, packaging
cost, wastage, consumption, and cost of sales.

• Prepare daily, weekly, and monthly cost reports with clear
variance explanations and corrective actions.

Inventory Control

• Supervise stock counts, spot checks, inventory
reconciliations, transfers, returns, and expiry monitoring.

• Investigate variances between system stock, physical
stock, purchases, sales, and production usage.

Recipe & Menu Costing

• Maintain standard recipes, portion costs, menu costing
sheets, and selling price recommendations.

• Review menu profitability and highlight low -margin,
high -wastage, or slow -moving items.

Controls & Compliance

• Audit receiving, issuing, storage, wastage, staff meals,
complimentary items, and approval processes.

• Implement controls to reduce leakage, theft,
over -portioning, incorrect posting, and unauthorized adjustments.

Coordination

• Work with chefs, procurement, stores, accounting, and
operations to improve cost performance.

• Support budgeting, forecasting, supplier price analysis,
and management decision -making.

Requirements

Education & Certifications

Bachelor degree or diploma in Accounting, Finance,
Hospitality, Cost Control, or related field.

Experience

3 -5 years in F&B cost control, preferably in
restaurants, cafes, hotels, or catering operations.

Technical Competencies

Inventory systems, POS, recipe costing, Excel, stock audits,
variance analysis, menu engineering, purchasing controls.

Behavioral Competencies

Analytical thinking, firmness, integrity, accuracy,
investigation skills, communication, follow -up, cost discipline.