Cost Controller

The

F&B Cost Controller

is responsible for establishing and maintaining robust systems to control costs related to food, beverages, and operational supplies. This pivotal role focuses on maximizing profitability by monitoring inventory, analyzing product pricing, tracking waste, and ensuring effective purchasing and storage procedures across all F&B outlets.

Key Responsibilities Product Cost Management:

Calculate and monitor

Standard Recipe Costs

for all menu items and beverages.

Conduct daily or weekly spot checks on actual yield and portioning against standards.

Perform

Sales Mix Analysis

and

Menu Engineering

to identify high-profit items and recommend adjustments.

Inventory Control:

Oversee and conduct routine and surprise physical inventory counts for food, liquor, beer, and wine in all storage and service areas.

Investigate and report on all

inventory variances

(shortages and overages) and recommend actions to reduce shrinkage.

Monitor

slow‑moving or obsolete stock

and work with the F&B team to minimize waste.

Purchasing and Receiving:

Verify the accuracy of purchase prices against agreed‑upon contracts and market lists.

Scrutinize all receiving records for correct quantities, quality, and prices.

Track and analyze vendor performance regarding pricing and product consistency.

Reporting and Analysis:

Prepare the daily

F&B Cost Report

highlighting key metrics like Daily Food Cost Percentage, Beverage Cost Percentage, and Gross Profit.

Conduct detailed analysis of

Waste Reports

and operational expenses.

Prepare weekly and monthly cost forecasts and budget variance explanations for management.

Operational Compliance:

Ensure all F&B operational practices adhere to established controls, including proper storage, issuing procedures, and bar controls (e.g., pouring measures).

Train and educate F&B staff on the importance of cost control, proper inventory handling, and portion control.

Required Qualifications Education:

Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.

Experience:

Minimum of 3 years of experience in an

F&B Cost Control

or similar financial role within a high-volume hotel, restaurant group, or catering environment.

Deep practical knowledge of F&B operations, inventory systems, and point-of-sale (POS) systems (e.g., Micros, Aloha).

Key Skills and Competencies F&B Specific Knowledge:

Strong understanding of recipe costing, yield management, portion control, and liquor control methods.

Technical Proficiency:

Expert level in Microsoft Excel. Experience with accounting software and dedicated F&B inventory/procurement systems (e.g., BirchStreet, Fourth).

Analytical Thinking:

Exceptional ability to interpret financial data (cost percentages, variances) and translate findings into actionable operational improvements.

Integrity & Detail-Oriented:

High level of accuracy required for inventory and pricing verification.

Interpersonal Skills:

Ability to collaborate effectively with chefs, bartenders, and management to implement cost-saving measures without compromising quality.

Bali, ID

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