ASSISTANT COST CONTROLLER

Position Summary

Cost Monitoring and Analysis

• Track and analyze food, beverage, and operational costs across all venues.
• Monitor daily consumption reports and identify variances against budgeted costs.
• Conduct regular cost audits and provide actionable insights to management.

Inventory and Stock Control

• Oversee stock counts, reconciliations, and variance reporting.
• Ensure accurate recording of transfers, wastage, and spoilage.
• Work with procurement and kitchen teams to maintain stock levels and reduce excess inventory.

Recipe Costing and Systems

• Review and validate recipe costing with culinary teams.
• Support menu engineering through profitability analysis and adjustment recommendations.
• Maintain costing data in POS and inventory systems.
• Maintain cost-control databases and support POS, inventory, and accounting platform integration.

Reporting and Collaboration

• Prepare weekly and monthly cost reports for senior management.
• Support financial audits and provide cost-control documentation.
• Train operational teams on cost-control practices and participate in cross-functional meetings.
• Travel between venues and support audits or operational activities when required.

Qualifications

• Bachelor's degree in Finance, Accounting, or Hospitality Management.
• Four to six years of cost-control experience, preferably in hospitality or food and beverage.
• Strong understanding of inventory systems, recipe costing, and POS integration.
• Proficiency in Excel and cost-control software such as FMC, Adaco, Supy, or similar.
• Excellent analytical, organizational, and communication skills.
• Ability to work across multiple venues and manage competing priorities.
• High attention to detail and commitment to accuracy.
• Supy experience is an advantage, particularly in inventory management, purchasing, stock movements, and cost monitoring.
• Knowledge of food and beverage cost control, inventory control, and stock management.