ASSISTANT COST CONTROLLER

Position summary

Cost monitoring and inventory

• Track and analyze costs, monitor daily consumption against budget, conduct cost audits, and report actionable insights.
• Oversee stock counts, reconciliations, variance reporting, and accurate recording of transfers, wastage, and spoilage.
• Work with procurement and kitchen teams to maintain optimal stock levels and reduce excess inventory.

Menu costing and systems

• Review recipe costing and support menu engineering through profitability analysis and recommendations.
• Update costing data in POS and inventory systems; maintain cost-control databases and ensure integration with accounting platforms.
• Identify opportunities to automate and streamline cost-control processes.

Reporting and collaboration

• Enforce internal cost-control policies and prepare weekly and monthly reports for senior management.
• Support financial audits by providing cost-control documentation.
• Collaborate with venue managers, chefs, and procurement officers; train operational teams and participate in cross-functional cost-strategy meetings.

Qualifications

• Bachelor’s degree in Finance, Accounting, or Hospitality Management.
• 4–6 years of cost-control experience, preferably in hospitality or food and beverage.
• Strong understanding of inventory systems, recipe costing, and POS integration.
• Proficiency in Excel and cost-control software such as FMC, Adaco, Supy, or similar.
• Strong analytical, organizational, and communication skills; ability to work across venues and manage competing priorities; high attention to detail.

Preferred experience

• Supy experience in inventory management, purchasing, stock movements, and cost monitoring is an advantage.
• Knowledge of food and beverage costing, inventory control, and stock management.

Additional duties