Job Summary The Cost Controller is responsible for monitoring, analyzing, and controlling food, beverage, and operational costs to ensure profitability while maintaining quality standards in a fine-dining restaurant environment.
Key Responsibilities Monitor and control food & beverage costs, wastage, and portion control Review daily, weekly, and monthly cost reports Conduct inventory checks and stock reconciliation Verify supplier invoices, purchase orders, and pricing accuracy Track recipe costing and menu profitability Coordinate with Executive Chef, Purchasing, and Finance teams Analyze variances between actual vs standard costs Support budgeting and cost-saving initiatives Ensure compliance with internal controls and SOPs
Requirements & Qualifications Previous experience as a Cost Controller in fine-dining or high-end restaurants Strong knowledge of F&B costing, inventory control, and procurement Experience with restaurant POS systems and Excel Good understanding of menu engineering and recipe costing Strong analytical and reporting skills Attention to detail and accuracy Ability to work closely with kitchen and operations teams
Preferred Skills Experience in multi-outlet or luxury dining concepts Knowledge of local supplier market and pricing Ability to work under pressure and meet deadlines Good communication and coordination skills
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