Key Roles & Responsibilities

• Conduct regular cost analysis for food, beverage, inventory, and overall restaurant operations.
• Assist in budget preparation and monitoring, ensuring expenses align with financial targets.
• Manage inventory control systems, perform stock counts, audits, and ensure proper stock rotation (FIFO).
• Monitor and control food & beverage costs, minimizing wastage, pilferage, and inefficiencies.
• Coordinate with suppliers and handle vendor negotiations to secure competitive pricing and quality products.
• Support menu engineering by analyzing dish costs, portion control, and pricing strategies to maximize profitability.
• Prepare cost variance reports, performance analyses, and financial summaries for management review.
• Identify and implement process improvements and cost-saving initiatives without compromising quality or standards.
• Ensure compliance with internal controls, financial policies, and operational procedures.

Skills & Requirements

• Male/Female
• Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field (preferred).
• 3–5 years of proven experience as a Cost Controller, ideally within the hospitality or restaurant industry.
• Strong expertise in Food & Beverage cost control, inventory management, and wastage reduction.
• Solid knowledge of budgeting, forecasting, and financial reporting.
• Excellent communication and negotiation skills for dealing with vendors and internal teams.
• Strong analytical and problem-solving abilities with attention to detail.
• Experience or familiarity with the seafood industry and sourcing seasonal seafood products is an added advantage.
• Proficiency in MS Excel and relevant cost control or POS systems.