Cost Controller – Food & Beverage & Hospitality

About the role

The Cost Controller will oversee financial performance of Food & Beverage operations, ensuring cost efficiency and profitability across all hospitality outlets. You will work closely with procurement, operations, and finance teams to monitor expenses, inventory, and pricing.

Key responsibilities

• Monitor and analyse weekly and monthly F&B costs, including consumption, purchase price variances and key cost indicators.
• Prepare cost control and inventory reports, highlighting significant variances, trends and areas requiring management attention.
• Reconcile physical stock counts with system records and investigate inventory variances, wastage, breakages and adjustments.
• Oversee purchasing and receiving processes, including PO, delivery notes, GRNs, invoice matching and outstanding transactions.
• Review supplier pricing, quotation comparisons and flag significant price changes or discrepancies.
• Maintain accurate recipe costing, support menu pricing reviews and verify profit margins.
• Identify duplicate, obsolete or incorrectly created products and coordinate corrective actions with Procurement and Operations.
• Monitor stock turnover, slow‑moving items and potential obsolete inventory.
• Ensure compliance with Cost Control Operating Manuals, internal controls and conduct periodic process reviews.
• Provide cost‑control guidance, support continuous improvement initiatives and implement new processes and training.

Required profile

• Minimum degree in Finance or a related field.
• At least 5 years of experience in cost control or similar finance roles.
• Strong verbal and written communication, analytical and reporting abilities.
• High attention to detail and ability to work independently and collaboratively.

Required skills

• Proficiency with Check SCM system (mandatory).
• Experience using F&B Point‑of‑Sale (POS) systems.