Cost Controller

About the role

The Cost Controller ensures the accuracy and integrity of recipe‑based Bills of Materials, manages food and packaging cost structures, and drives cost control across all menu items and store locations. This role acts as a critical link between Finance, Supply Chain, Menu Development, and Operations to maintain profitability throughout the restaurant network.

Key responsibilities

• Monitor and analyse Food Cost, Packaging Cost, and Gross Margin performance against budget and prior periods.
• Perform monthly food cost and inventory variance analysis (Actual vs Budget and Actual vs Prior Period) and communicate key drivers.
• Partner with Menu Development and Marketing from concept to launch, providing cost modelling and target food cost validation.
• Review and validate inventory counts, stock movements, adjustments, and valuations to ensure accuracy and compliance.
• Ensure adherence to inventory control procedures and support internal and external audit requirements.
• Provide accurate data, schedules, reconciliations, and documentation for audits within agreed timelines.
• Support store‑level P&L reporting.

Required profile

• Bachelor's degree in Finance, Accounting, or a related field.
• 3–6 years of experience in cost controlling, BOM management, or financial analysis, preferably in QSR, F&B, or FMCG.
• Demonstrated experience in recipe costing, food cost analysis, and inventory reconciliation in a multi‑site environment.

Required skills

• Microsoft Excel