Job PurposeThe Cost Controller is responsible for overseeing and analyzing cost expenditures and purchases across all F&B brands within the company. This role ensures effective cost management, accurate reporting, and compliance with internal financial controls to support profitability and operational efficiency.Key Responsibilities1. Cost Management & Control
Monitor food, beverage, packaging, and other operating costs to identify variances and control waste.
Establish cost control procedures for all restaurants and central kitchens.
Collaborate with operations and procurement teams to evaluate product usage and implement cost-saving measures.
2. Inventory & Stock Control
Conduct periodic physical inventory checks and reconcile with recorded figures.
Review and validate daily consumption reports and stock movements.
Investigate and report discrepancies or wastage trends.
3. Reporting & Analysis
Prepare monthly cost reports, variance analysis, and inventory turnover reports.
Support monthly P&L reviews with detailed cost breakdowns and commentary.
Analyze historical data and forecast cost trends to inform strategic decisions.
4. Compliance & Auditing
Ensure all inventory and cost records are maintained in accordance with accounting and internal audit standards.
Coordinate internal audits for stockrooms and stores.
Assist in maintaining accurate records for VAT, supplier payments, and inter-company transfers.
5. System & Process Improvement
Optimize the use of ERP and POS systems for cost tracking and reporting.
Recommend automation or process improvements for efficiency and accuracy.
Qualifications & Requirements
Bachelor's Degree in Accounting, Finance, or related field (CPA or CMA is a plus).
Minimum 3-5 years of experience in cost control, preferably within the F&B or hospitality sector.
Strong knowledge of inventory systems, cost structures, and financial reporting.
Proficiency in Microsoft Excel and ERP systems (e.g., Oracle, SAP, or similar).
Excellent analytical, organizational, and communication skills.
