Cost Controller (F&B)

About the CompanyThe Cost Controller is responsible for monitoring, analyzing, and controlling costs across catering operations to ensure financial efficiency while maintaining quality standards. The role focuses on inventory management, food cost control, waste reduction, budgeting, supplier management, and financial reporting to support the company's profitability and operational excellence.About the RoleThe Cost Controller is responsible for monitoring, analyzing, and controlling costs across catering operations to ensure financial efficiency while maintaining quality standards.ResponsibilitiesCost Analysis & ControlAnalyze food production, procurement, labor, and operational costs.Identify cost-saving opportunities without compromising service quality.Monitor actual costs against budgets and investigate variances.Implement effective cost-control measures across operations.Inventory ManagementOversee inventory control systems and stock management processes.Maintain optimum stock levels through timely replenishment.Monitor stock movement and ensure inventory accuracy.Ensure adherence to FIFO (First-In, First-Out) practices.Dead Stock & Obsolete Inventory ManagementIdentify obsolete, expired, slow-moving, and non-moving items.Recommend disposal, repurposing, or reduction strategies.Minimize inventory holding costs and waste.Food Waste ManagementMonitor food waste across kitchens and catering locations.Analyze waste trends and identify root causes.Implement controls and corrective actions to reduce wastage.Menu Engineering & StandardizationCollaborate with culinary teams to optimize menu costs.Harmonize menu offerings across clients where feasible.Support weekly menu planning to improve production efficiency and reduce unnecessary variety.Analyze menu profitability and recommend improvements.Vendor Management & NegotiationNegotiate pricing, payment terms, and service agreements with suppliers.Evaluate suppliers based on cost, quality, reliability, and compliance.Support procurement initiatives to achieve cost efficiencies.Budgeting & ForecastingAssist in preparing annual budgets and financial forecasts.Work closely with department heads to develop accurate cost projections.Monitor departmental spending against approved budgets.Financial ReportingPrepare regular cost reports, variance analyses, and KPI dashboards.Provide management with actionable recommendations and insights.Present findings to support strategic decision-making.Expense MonitoringReview company expenditures and identify discrepancies.Investigate overspending and recommend corrective actions.Ensure expenses remain within approved budget limits.Compliance & GovernanceEnsure compliance with company policies and financial procedures.Stay updated on industry regulations affecting cost management.Maintain accurate documentation and audit trails.Process ImprovementContinuously evaluate and improve cost-control processes.Drive initiatives to enhance operational efficiency and profitability.Implement best practices in cost management and inventory control.Audit & Risk ManagementConduct regular internal audits of inventory and cost-control processes.Identify financial and operational risks.Recommend mitigation measures and corrective actions.Cross-Functional CollaborationWork closely with Kitchen, Procurement, Operations, and Finance teams.Collect and analyze operational data to support cost-control initiatives.Foster strong communication and collaboration across departments.QualificationsBachelor's Degree in Finance, Accounting, Cost Management, Business Administration, Hospitality Management, or a related field.Professional certifications such as CMA, ACCA, CPA, or equivalent are advantageous.Required SkillsStrong financial and analytical skills.Knowledge of food costing and inventory control practices.Advanced proficiency in Microsoft Excel and ERP systems.Budgeting and forecasting expertise.Vendor negotiation and procurement knowledge.Strong problem-solving and decision-making abilities.Excellent communication and stakeholder management skills.Attention to detail and high level of accuracy.Key Performance Indicators (KPIs)Food Cost PercentageInventory VarianceWaste Reduction PercentageBudget AdherenceCost Savings AchievedStock Turnover RatioSupplier Cost EfficiencyAudit Compliance ScoreYou may also register your profile through our website and apply here: https://nadia-me.com/job/details/599