Cost Controller
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Key skills for this role
About the Role
The Cost Controller is responsible for monitoring, analyzing, and controlling all food and beverage costs within the catering department. This role ensures efficient cost management, accurate inventory control, and supports profitability while maintaining quality standards.
Key Skills for This Role
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Job Summary
The Cost Controller is responsible for monitoring, analyzing, and controlling all food and beverage costs within the catering department.
This role ensures efficient cost management, accurate inventory control, and supports profitability while maintaining quality standards.
Key Responsibilities
- Monitor and control **food and beverage costs** in the catering department
- Prepare daily, weekly, and monthly **cost reports and variance analysis**
- Conduct **inventory checks** (store, kitchen, and outlets) and reconcile stock discrepancies
- Ensure proper **stock rotation (FIFO)** and minimize wastage
- Verify and process **purchase orders, invoices, and deliveries**
- Work closely with chefs and operations team to maintain **recipe costing and portion control**
- Analyze price fluctuations and recommend **cost-saving measures**
- Maintain updated **standard recipes and menu costing**
- Audit internal processes to ensure compliance with company policies
- Assist in budgeting and forecasting for catering operations
- Monitor and control **wastage, spoilage, and pilferage**
Qualifications & Requirements
- Bachelor’s degree in **Finance, Accounting, Hospitality Management**, or related field
- Minimum **6–8 years of experience** in cost control, preferably in catering, F&B, or hospitality
- Strong knowledge of **inventory systems and cost control procedures**
- Proficiency in **Microsoft Excel** and ERP systems (e.g., Oracle, SAP, or similar)
- Strong analytical and numerical skills
- Good communication and coordination abilities
- Attention to detail and high level of accuracy
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