Cost Controller Supervisor

Duties And Responsibilities

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

Qualifications