The Cost Control Manager is responsible for monitoring, analyzing, and optimizing all cost-related activities within the restaurant operations. This role ensures effective cost management in food, beverages, labor, and overhead, supporting profitability while maintaining operational efficiency and quality standards.
Key Responsibilities
1. Cost Management & Analysis
- Develop and implement cost control systems and procedures across all restaurant outlets.
- Monitor daily, weekly, and monthly food, beverage, and labor costs to ensure alignment with budget targets.
- Review purchase orders, invoices, and inventory reports to detect cost variances or inefficiencies.
- Conduct variance analysis and prepare cost performance reports for management review.
- Support menu costing and pricing decisions to ensure profitability targets are achieved.
2. Inventory & Purchasing Control
- Coordinate with purchasing and store teams to ensure accurate inventory management.
- Perform regular stock audits and reconcile discrepancies between physical and system inventory.
- Evaluate supplier performance, price competitiveness, and contract compliance.
- Implement waste control programs and monitor product usage to minimize loss.
3. Budgeting & Forecasting
- Assist in developing annual budgets, forecasts, and financial plans for cost areas.
- Provide input and recommendations on cost-saving initiatives and process improvements.
- Track and report on cost KPIs (food cost %, labor cost %, etc.) against targets.
4. Operational Support
- Work closely with Operations, Kitchen, and Finance teams to ensure cost-effective operations.
- Educate operational teams on cost awareness and financial discipline.
- Support new restaurant openings or menu launches with cost planning and financial evaluation.
5. Compliance & Reporting
- Ensure compliance with internal control policies, accounting standards, and company SOPs.
- Prepare detailed cost control and inventory reports for management and auditors.
Qualifications
- Bachelor's degree in Accounting, Finance, Business Administration, or related field.
- Minimum 5 years of experience in cost control or financial analysis, preferably in restaurant, hospitality, or F&B industry.
- Strong knowledge of F&B costing, inventory management, and cost accounting principles.
- Proficient in Excel, ERP systems (e.g., SAP, Oracle, or POS-based inventory systems).
- Excellent analytical, communication, and problem-solving skills.
- High attention to detail and ability to work under tight deadlines.
Key Competencies
- Financial and analytical acumen
- Strong leadership and teamwork
- Proactive and result-oriented mindset
- Integrity and confidentiality in financial data handling
- Ability to balance cost control with operational needs
Job Type: Full-time