indeed
F&B Cost Controller
Acers Hospitality Consultants
Dubai, UAE
Contract
Senior
Onsite
AED 12,000/month / month
Yesterday
Cost ControlRecipe CostingInventory ManagementMenu EngineeringFinancial AnalysisERP Systems (Odoo, Oracle, SAP, Dynamics)
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Cost ControlRecipe CostingInventory Management
About the Role
A leading multi-brand hospitality group in Muscat, Oman seeks an experienced Group F&B Cost Controller to establish and lead the cost control function. You will design and implement systems for recipe costing, inventory control, and reporting across central kitchen and outlet operations.
Key Skills for This Role
Cost ControlRecipe CostingInventory ManagementMenu EngineeringFinancial AnalysisERP Systems (Odoo, Oracle, SAP, Dynamics)
Responsibilities
- Develop and implement the group’s first formal Cost Control Manual covering recipe costing, inventory procedures, variance analysis, controls, and reporting formats
- Standardize communication and documentation flows between Procurement, Central Kitchen Production, Stores, Finance, and Outlets
- Establish approval workflows for stock transfers, write offs, wastage, inventory adjustments, and other cost related transactions
- Build and maintain accurate recipe and sub recipe costing sheets across all concepts and business units
- Review ingredient yields, portion sizes, packaging costs, and production losses
- Ensure menu engineering and pricing decisions support targeted gross profit margins
- Collaborate with Executive Chef and Operations Manager on new product costing, menu changes, promotions, and seasonal launches
- Monitor effect of supplier price changes on recipe costs and menu profitability
- Oversee central kitchen inventory including butchery, pastry, bakery, raw materials, packaging, and finished/semi finished products
- Oversee outlet level inventories and reconcile stock transfers, production, sales, consumption, and wastage
- Conduct and supervise regular stock counts across central kitchen, stores, warehouse, and outlets
- Prepare and deliver weekly and monthly cost reports by brand, outlet, department, and product category
Requirements
- Bachelor’s degree in Accounting, Finance, Hospitality Management, or related field
- Minimum 5–7 years of cost control experience, including at least three years in multi brand F&B, restaurant, catering, or hospitality
- Proven experience in recipe costing, sub recipe costing, yield analysis, menu engineering, and stock variance investigations
- Hands on experience with POS, ERP, inventory, and procurement systems such as Odoo, Oracle, SAP, Microsoft Dynamics, or similar
- Strong understanding of central kitchen operations, production controls, stock transfers, and multi unit business models
- Previous experience establishing cost control policies, procedures, reporting systems, or department structures strongly preferred
- Advanced Excel and financial modelling skills
- Strong analytical ability and exceptional attention to detail
- Clear communication skills with ability to explain financial information to non financial employees
- Ability to train and influence operational teams
- High level of integrity, confidentiality, and independence in judgment
Full Job Posting
Position Summary
- A leading multi brand hospitality group is seeking an experienced Group F&B Cost Controller to establish and lead the cost control function across its full portfolio of brands and central kitchen operations.
- The successful candidate will be responsible for designing, implementing, and overseeing systems, policies, controls, and reporting structures to ensure full visibility and control over food, beverage, and packaging costs.
- The role will initially be highly hands on, covering both central kitchen production and outlet operations, while developing the framework for a future multi person cost control team.
Key Responsibilities
- Develop and implement the group’s first formal Cost Control Manual, covering recipe costing, inventory procedures, variance analysis, controls, and reporting formats.
- Standardize communication and documentation flows between Procurement, Central Kitchen Production, Stores, Finance, and Outlets.
- Establish approval workflows for stock transfers, write offs, wastage, inventory adjustments, and other cost related transactions.
- Introduce consistent cost control procedures across all brands and operating locations.
- Build and maintain accurate recipe and sub recipe costing sheets across all concepts and business units.
- Review ingredient yields, portion sizes, packaging costs, and production losses.
- Ensure menu engineering and pricing decisions support targeted gross profit margins.
- Collaborate with the Executive Chef and Operations Manager on new product costing, menu changes, promotions, and seasonal launches.
- Monitor the effect of supplier price changes on recipe costs and menu profitability.
- Oversee central kitchen inventory, including butchery, pastry, bakery, raw materials, packaging, and finished or semi finished products.
- Oversee outlet level inventories and reconcile stock transfers, production, sales, consumption, and wastage.
- Conduct and supervise regular stock counts across the central kitchen, stores, warehouse, and outlets.
Qualifications & Experience
- Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.
- Minimum of 5–7 years of cost control experience, including at least three years within a multi brand F&B, restaurant, catering, or hospitality environment.
- Proven experience in recipe costing, sub recipe costing, yield analysis, menu engineering, and stock variance investigations.
- Hands on experience with POS, ERP, inventory, and procurement systems such as Odoo, Oracle, SAP, Microsoft Dynamics, or similar platforms.
- Strong understanding of central kitchen operations, production controls, stock transfers, and multi unit business models.
- Previous experience establishing cost control policies, procedures, reporting systems, or department structures is strongly preferred.
Skills & Competencies
- Strong analytical ability and exceptional attention to detail.
- Advanced Excel and financial modelling skills.
- Strong numerical, reporting, and investigative capabilities.
- Clear communication skills with the ability to explain financial and cost information to non financial employees.
- Ability to train and influence operational teams.
- High level of integrity, confidentiality, and independence in judgment.
- Ability to work cross functionally with Finance, Operations, Procurement, Stores, Central Kitchen, and Outlet Management.
- Strong problem solving skills and the ability to identify root causes behind cost and inventory variances.
- Ability to work independently in a hands on and fast growing environment.
Compensation
- Pay: AED12,000.00 AED12,500.00 per month
- Gross Salary is 1300 OMR
Additional Information
- Job is in Muscat, Oman
- Able to join Immediately
- Reports to: Group Finance Controller
- Works closely with: Operations Manager, Procurement Team, Central Kitchen Supervisors, Storekeepers, Executive Chef, and Outlet Managers
- Future scope: Build and oversee a team of specialized central kitchen and outlet cost controllers as the group expands
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