Responsibilities

• Monitor daily food and beverage costs and analyze variances against budgets.

• Calculate recipe costing, menu costing, and standard costing for all products.

• Conduct cost-benefit analysis for new menu items and promotions.

• Review and validate purchase prices, supplier invoices, and contracts.

• Identify cost-saving opportunities without compromising quality.

Inventory Management

• Supervise inventory counts (monthly/quarterly) and reconcile physical stock with system records.

• Monitor stock levels, wastage, spoilage, and shrinkage.

• Ensure proper stock rotation (FIFO) and compliance with internal controls.

• Investigate and report inventory discrepancies.

Financial Reporting

• Prepare monthly cost reports and profitability analysis.

• Assist in budget preparation and forecasting.

• Provide detailed margin analysis by product category and outlet.

• Support internal and external audits by providing required documentation.

Compliance & Process Improvement

• Ensure adherence to company policies and accounting standards.

• Develop and improve cost control procedures and internal controls.

• Coordinate with procurement, operations, and kitchen teams to maintain cost efficiency.

Qualifications & Requirements

• Bachelors degree in Accounting, Finance, or related field.

• 3–5 years of experience in cost accounting, preferably in Food & Beverage, hospitality, or restaurant industry.

• Strong knowledge of inventory systems and ERP software.

• Advanced proficiency in Microsoft Excel.

• Solid understanding of costing methods (standard costing, FIFO, weighted average).

• Strong analytical and problem-solving skills.

• High attention to detail and accuracy.

• Ability to work under pressure and meet deadlines.