Cost Controller-Beverages&Hospitality

Role Summary

We are seeking a hands-on and analytical Cost Controller to strengthen food, beverage, wine and spirits cost control, inventory accuracy and profitability across hospitality operations.

The role will monitor actual costs against standards, reconcile sales and stock consumption, investigate losses and recommend practical improvements. The successful candidate will work closely with Finance, Operations, Kitchen, Restaurant, Bar, Stores and Purchasing teams to maintain accurate costing records and strengthen internal controls.

Key Responsibilities

• Monitor food, beverage, wine and spirits costs against standard costs and budgets, and analyse cost-of-sales, gross profit and contribution margin variances.
  
• Maintain recipe and beverage costing, standard yields, portion sizes and pour measures, updating costs when purchase prices, recipes or serving sizes change.
  
• Reconcile POS sales and expected recipe consumption against actual inventory usage and ERP records, investigating missing postings, incorrect units of measure and unexplained variances.
  
• Review receipts, stock issues, outlet transfers, returns and stock adjustments to ensure accurate recording and appropriate approvals.
  
• Coordinate periodic and surprise stock counts, reconcile physical stock against system balances and follow up on approved corrective actions.
  
• Monitor stock ageing, slow-moving products and expiry risks, and investigate wastage, spoilage, breakages, shrinkage and over-pouring.
  
• Ensure staff consumption, complimentary items, promotions and other non-sale stock issues are properly authorised and recorded.
  
• Review purchasing and receiving controls, including purchase-price variances and quantity and price checks against approved orders and supporting documentation.
  
• Maintain accurate item costs, recipes, units of measure and stock information within ERP and POS systems, ensuring controlled changes and appropriate audit trails.
  
• Prepare timely cost, stock, yield, wastage and outlet profitability reports, identify root causes of variances, recommend corrective actions and track resolution.
  
• Support budgeting, forecasting, menu pricing and cost optimisation initiatives, and assess the effectiveness of implemented improvements.
  

Control Accountability

The Cost Controller is responsible for independent monitoring, reconciliation and reporting of cost and inventory controls.

Operational teams remain responsible for stock custody, accurate transaction recording and implementation of corrective actions. Stock adjustments and write-offs must follow the approved authorisation process, with significant or unresolved discrepancies escalated to the Financial Controller.

Requirements

Qualifications and Experience

• Bachelor’s degree in Accounting, Finance, Hospitality Management or a related field.
  
• CPA, ACCA, CMA or CIMA qualification, or progress towards certification, is an added advantage.
  
• Three to five years of cost-control experience within hospitality, restaurants, food and beverage operations or another inventory-intensive environment.
  
• Practical experience in recipe costing, yield analysis, portion and pour controls, stock reconciliation and loss investigations.
  
• Experience using ERP, POS and inventory management systems. Familiarity with Zoho Books, Zoho Inventory and Loyverse POS is an added advantage.
  
• Strong Excel skills, including reconciliations, pivot tables, lookup functions and analysis of sales and inventory data.
  
• Experience working across multiple outlets is an added advantage.
  

Additional Qualifications and Experience

Hands-on Food Production Experience: Previous experience working in food production, food processing, bakery operations, a central kitchen, or a commercial kitchen, with a clear understanding of production workflows from raw materials to finished products.

Recipe and Production Flow Knowledge: Practical understanding of recipes, ingredient quantities, preparation processes, standard portions, and production requirements for different food items.

Ingredient Consumption Analysis: Ability to calculate and verify how raw materials are allocated across different products. For example, determining how 10 kg of meat is distributed between meat pies, meat stew and other menu items, and whether the quantities consumed correspond with the expected production output.

Yield Measurement and Reconciliation: Proven ability to calculate expected and actual yields, establish the number of portions or units obtainable from specific quantities of raw materials, and investigate differences between expected and actual output.

Production Variance and Wastage Control: Experience identifying and explaining losses arising from trimming, cooking shrinkage, spoilage, over-portioning, recipe deviations and other production inefficiencies.

Raw Material-to-Finished Product Costing: Ability to trace ingredients from stores through production to finished products, calculate the cost per portion or unit, and reconcile raw material consumption against production records and sales.

Practical Production Knowledge: The candidate must be comfortable working directly with kitchen and production teams to verify quantities, recipes, output and wastage rather than relying solely on figures recorded in accounting or inventory systems.


Key Skills and Competencies

• Strong numerical and analytical skills with excellent attention to detail.
  
• Ability to investigate variances, identify root causes and recommend practical corrective actions.
  
• High level of integrity, accountability and sound judgement when handling stock records and control issues.
  
• Strong communication and interpersonal skills, with the ability to work effectively with both Finance and operational teams.
  
• Ability to work independently and manage priorities in a fast-paced hospitality environment.