COST CONTROLLER AND COST ACCOUNTANT

Role overview

Qualifications and experience

• Bachelor's degree in Accounting, Finance, Cost Accounting, or a related field.
• 3–5 years of relevant F&B cost-control and/or cost-accounting experience.
• Restaurant, QSR, or multi-outlet experience is preferred.
• Strong knowledge of recipe costing, food cost analysis, menu pricing, inventory valuation, and cost of goods sold.
• Hands-on inventory management and POS experience; Foodics experience is highly preferred.
• Knowledge of supplier invoice and stock reconciliation and month-end closing.
• Advanced Excel skills and experience with accounting software or ERP systems.
• Strong analytical, numerical, problem-solving, and reporting skills; ability to coordinate across Finance, Operations, Chefs, Procurement, and outlets.

Cost control and recipe management

• Maintain standardized recipes, ingredient quantities, yields, and portion sizes.
• Calculate recipe costs, food cost percentages, and gross profit margins.
• Monitor menu pricing, ingredient costs, and recipe updates in Foodics.
• Compare theoretical and actual food costs, investigate variances, and monitor wastage, stock consumption, transfers, and losses.
• Review supplier price changes and recommend cost-saving opportunities.

Accounting and reporting

• Reconcile purchases, supplier invoices, inventory movements, and cost of goods sold.
• Reconcile inventory valuation, physical stock, system records, and accounting balances.
• Prepare cost analyses, variance reports, gross profit reports, and weekly and monthly cost-control reports.
• Support monthly closing, budgeting, forecasting, and financial audits.
• Investigate discrepancies and maintain accurate records and supporting documentation.
• Monitor outlet cost performance and coordinate improvements with Finance, Operations, Procurement, and kitchen teams.
• Ensure accurate cost data, proper documentation, and compliance with approved procedures.

Pay

• Pay starts at AED 5,000 per month.

Work location

• Work location is in person.