Cost Controller – Food & Beverage
About This Role
Core Responsibilities
- Menu Engineering & Profitability: Conduct menu analysis using the Stars, Plowhorses, Puzzles, and Dogs matrix to recommend price adjustments, promotions, or item removals that maximize profitability.
- Recipe Costing: Maintain accurate recipe cost sheets for all food and beverage items, ensuring ingredient prices are updated regularly in the system.
- Inventory & Variance Analysis: Supervise physical stock counts and reconcile with POS data to identify variances, wastage, or pilferage, and recommend corrective actions.
- Procurement Collaboration: Partner with purchasing and culinary teams to source cost-effective ingredients while maintaining quality standards.
- Financial Reporting: Prepare daily, weekly, and monthly cost of sales reports, providing actionable insights to management for margin improvement.
Key Skills & Qualifications
- Education: Bachelor’s degree in Accounting, Finance, or Hospitality Management.
- Experience: 3–5 years of cost control experience within the F&B or restaurant industry.
- Technical Proficiency:
- Advanced MS Excel (pivot tables, complex formulas).
- ERP systems (SAP, Oracle) and POS software (Micros, Omega).
- Analytical Mindset: Strong ability to balance cost-saving measures with product quality and customer satisfaction.
- Communication Skills: Clear reporting and collaboration with cross-functional teams.
Additional Notes for Qatar Market
- Ensure compliance with local labor and hospitality regulations.
- Familiarity with regional supplier networks and cost structures is an advantage.
- Arabic language proficiency is beneficial but not mandatory.
Job Types: Full-time, Permanent
Application Question(s):
- Do you have experience in fine dining restaurant
- Are you able to join immediately
- Current and Expected Salary
Work Location: In person
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