F&B Cost Controller
Role Overview
Maintain accurate food, beverage, and inventory costing across restaurant concepts.
Administer Supy master data and cost-control processes, analyze purchasing and consumption, and support profitability decisions.
Key Skills for This Role
Full Job Posting
Job purpose
Maintain accurate food, beverage, and inventory costing across restaurant concepts.
Administer Supy master data and cost-control processes, analyze purchasing and consumption, and support profitability decisions.
Cost control and menu analysis
- Monitor food and beverage costs against approved targets and analyze purchase prices and supplier quotations.
- Maintain recipe costing and coordinate with chefs on ingredients, yields, portion sizes, losses, and production quantities.
- Review menu pricing and profitability, investigate variances and wastage, and recommend cost-saving measures.
- Provide cost analyses for events, collaborations, new concepts, and promotions.
Supy administration
- Act as the group's primary Supy administrator and process owner; maintain item data, units, pack sizes, supplier mappings, and approved prices.
- Maintain recipes, price controls, purchase and inventory transactions, user permissions, and documented audit trails.
- Train employees on Supy procedures and standardize system workflows across venues.
Inventory and purchasing
- Coordinate monthly stock counts, investigate discrepancies, reconcile stock movements, and monitor inventory valuation and unusual adjustments.
- Review transfers, expiry losses, spoilage, and wastage; recommend actions to improve accuracy and reduce losses.
- Compare supplier quotations, assess pricing against specifications and quality, and support supplier negotiations with cost analysis.
- Analyze purchasing patterns and identify opportunities for standardization and improved buying efficiency.
Invoice control and reporting
- Review invoice exceptions, price variances, unmatched transactions, and purchasing-price accuracy against authorized quotations.
- Support period-end reconciliation and assist Finance with duplicate transactions, missing goods receipts, and incorrect inventory postings.
- Prepare weekly and monthly cost reports covering variances, consumption, wastage, inventory discrepancies, and supplier spending.
- Support restaurant openings, menu launches, and system setup for new concepts.
Experience
- At least 5 years of cost-control experience is required.
- Two years of Supy Inventory Software experience is preferred.
Pay
- Pay starts at AED 5,500 per month.
Work location
- Work is in person.
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