Food Cost Controller

Food & Beverage Cost ControlMonitor actual food and beverage costs against budgeted and theoretical costs of the business units.Analyze food cost percentages, consumption trends, price fluctuations, and cost variances, identifying reasons for deviations and recommending corrective actions.Monitor daily, weekly, and monthly food cost performance and prepare periodic cost reports for management.Ensure food and beverage costs are accurately recorded and allocated to the relevant outlets, departments, and projects.Monitor the cost impact of menu changes, promotions, special offers, and catering contracts.Recipe Costing & Menu EngineeringPrepare and maintain standardized recipe costing sheets, including ingredient quantities, unit costs, portion sizes, and yield calculations.Calculate and review the cost and gross profit margins of menu items, bakery products, beverages, and catering menus.Coordinate with Executive Chefs and Operations teams to ensure standardized recipes, portion sizes, and preparation methods are followed.Review supplier price changes and update recipe costs accordingly.Provide cost analysis and recommendations for menu pricing, product substitutions, and cost optimization.Inventory & Stock Control Monitor inventory levels and ensure accurate recording of stock receipts, issues, transfers, consumption, and returns.Conduct and supervise periodic physical stock counts across warehouses, restaurants, bakeries, and central kitchens.Reconcile physical stock against system records and investigate shortages, excesses, and inventory discrepancies.Monitor stock ageing, expiry dates, slow-moving items, and potential spoilage to minimize inventory losses.Verify stock transfers between outlets, warehouses, and production locations and ensure proper documentation and authorization.Ensure inventory valuation and month-end stock closing are completed accurately and on time.Purchasing & Supplier Cost MonitoringReview purchase prices and compare supplier quotations to identify cost-saving opportunities.Coordinate with Procurement to monitor raw material price fluctuations, purchasing trends, and supplier performance.Verify that purchases are supported by approved purchase orders, delivery notes, and invoices.Monitor purchasing quantities against consumption patterns and approved operational requirements.Highlight unusual price increases, excessive purchasing, and deviations from approved procurement procedures.Wastage & Operational Cost MonitoringMonitor food wastage, spoilage, preparation losses, portion control, and complimentary staff meals across all outlets.Analyze wastage reports and identify recurring operational issues contributing to excessive food costs.Coordinate with Chefs and Operations teams to implement measures to reduce food wastage and improve yield.Conduct periodic outlet visits and stock checks to verify compliance with portion standards, recipe specifications, and inventory procedures.Monitor actual consumption against theoretical consumption and investigate unexplained variances.Reporting, Reconciliation & CompliancePrepare monthly food cost statements, inventory reports, consumption analysis, and cost variance reports for management.Reconcile purchases, inventory movements, consumption, and closing stock to ensure accurate food cost reporting.Support month-end closing by ensuring stock records, inventory valuations, and cost allocations are completed accurately.Maintain proper documentation for inventory counts, recipe costing, stock adjustments, wastage, and cost reconciliations.Support internal and external audits and ensure compliance with company financial controls and inventory procedures.Coordinate with Finance to ensure accurate posting and classification of food and beverage costs in SAP or other ERP systems.RequirementsQualifications and Experience:Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.Minimum 3–5 years of experience in food cost control, inventory control, or cost accounting, preferably within restaurants, hotels, catering, or multi-outlet F&B operations.Practical experience in recipe costing, stocktaking, inventory reconciliation, and food cost analysis.Experience working with SAP or other ERP systems is preferred.Job Specific Skills:Strong knowledge of food and beverage costing, recipe costing, yield calculations, and inventory valuation.Understanding of purchasing procedures, stock management, portion control, and wastage monitoring.Advanced Microsoft Excel skills and ability to prepare cost analysis and management reports.Knowledge of theoretical versus actual food cost analysis and variance reporting.Ability to analyze financial and operational data and identify cost-saving opportunities.Good understanding of F&B operations, kitchen processes, and supply chain activities.