Food Cost Controller

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• Food &

Beverage Cost Control

Monitor 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 Engineering

Prepare 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 Monitoring

Review 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 Monitoring

Monitor 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 & Compliance

Prepare 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.