Cost Controller Supervisor

Overview

1. Cost Monitoring and Control

• Monitor food, beverage, and operating costs.
• Analyze daily, weekly, and monthly cost reports.
• Identify cost variances and recommend corrective actions.
• Ensure departmental expenses remain within budget.

2. Inventory Management

• Supervise inventory counts for food, beverages, supplies, and operating equipment.
• Reconcile physical inventory with system records.
• Investigate inventory shortages, overages, and discrepancies.
• Ensure proper stock rotation and inventory control procedures.

3. Purchasing and Receiving Control

• Verify purchase orders, receiving reports, and supplier invoices.
• Ensure all purchases are authorized and properly documented.
• Monitor supplier pricing and contract compliance.
• Coordinate with purchasing and receiving departments to maintain cost efficiency.

4. Cost Analysis and Reporting

• Prepare food cost, beverage cost, and inventory variance reports.
• Analyze consumption trends and waste levels.
• Generate monthly cost-control reports for management review.
• Support budget preparation and forecasting activities.

5. Internal Controls and Compliance

• Ensure compliance with company policies and procedures.
• Maintain strong internal controls over inventory and purchasing.
• Participate in internal and external audits.
• Assist in implementing audit recommendations.

6. Operational Support

• Work closely with kitchen, restaurant, stores, and purchasing teams.
• Monitor recipe costing and menu profitability.
• Conduct spot checks and surprise inventory audits.
• Assist department heads in achieving cost targets.

7. Team Supervision

• Supervise cost control staff and inventory clerks.
• Train team members on inventory and cost-control procedures.
• Review staff performance and provide guidance.