Senior Cost Controller
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Key skills for this role
About the Role
Department: Finance / Catering Operations Industry: Catering, Hospitality, Food Services, Facilities Management Key Responsibilities Cost Control & Financial Management Monitor and control food, beverage, and operational costs across all catering sites and projects.
Key Skills for This Role
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Cost Control & Financial Management
- Monitor and control food, beverage, and operational costs across all catering sites and projects.
- Analyze daily, weekly, and monthly cost reports and identify variances.
- Ensure compliance with approved budgets and cost control procedures.
- Review and validate catering contract profitability and margins.
- Conduct detailed cost analysis and recommend corrective actions to management.
Food Cost & Menu Analysis
- Develop and maintain standardized recipe costing sheets.
- Monitor food cost percentages and consumption trends.
- Analyze menu profitability and recommend menu engineering initiatives.
- Track wastage, spoilage, and yield variances to minimize losses.
- Ensure accurate portion control and adherence to recipe standards.
Inventory & Stock Management
- Supervise inventory control processes across central kitchens, warehouses, and catering sites.
- Conduct periodic physical stock counts and reconciliation.
- Monitor stock movements, transfers, and consumption patterns.
- Investigate inventory discrepancies and implement corrective actions.
- Ensure proper FIFO (First-In-First-Out) and stock rotation practices.
Procurement & Supplier Cost Management
- Review purchase requisitions, purchase orders, and supplier quotations.
- Monitor market prices and identify opportunities for cost savings.
- Coordinate with Procurement to ensure competitive sourcing.
- Verify supplier invoices against approved purchase orders and delivery records.
Catering Operations Support
- Work closely with Executive Chefs, Site Managers, Operations Managers, and Procurement teams.
- Monitor labor productivity and staffing costs at catering sites.
- Support mobilization of new catering projects through budget planning and cost forecasting.
- Analyze meal counts, consumption reports, and client billing accuracy.
Reporting & Compliance
- Prepare monthly Food Cost Reports, Inventory Reports, and Profitability Analysis.
- Generate management reports highlighting key cost performance indicators.
- Support internal and external audits.
- Ensure compliance with company policies and client contractual requirements.
Qualifications
- Bachelor's Degree in Accounting, Finance, Hospitality Management, or related field.
- Professional qualification (CMA, ACCA, CPA) is preferred.
- Minimum 5–8 years of experience in Cost Control within large-scale catering, remote site catering, industrial catering, or hospitality operations.
- Experience managing multiple catering sites and high-volume meal production is highly preferred.
Required Skills
- Strong knowledge of Food Cost Control and Inventory Management.
- Experience with ERP systems such as SAP, Oracle, Microsoft Dynamics, or FMCG/Catering software.
- Advanced Microsoft Excel skills (Pivot Tables, VLOOKUP/XLOOKUP, Power Query).
- Strong analytical and reporting capabilities.
- Knowledge of menu costing, recipe costing, and catering contract profitability.
- Excellent communication and stakeholder management skills.
Key Performance Indicators (Kpis)
- Food Cost % vs Budget
- Inventory Variance %
- Waste Reduction %
- Contract Profitability
• Stock Accuracy & Reconciliation
- Labor Cost % vs Revenue
• Monthly Cost Savings Achieved
- Timeliness and Accuracy of Cost Reports
Preferred Experience
- Industrial Catering
• Central Kitchen Operations
- High-Volume Catering (5,000+ meals per day)
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