Cost Controller

2.1 Monitor and control food, beverage, and operating costs in accordance with approved budgets.
2.2 Verify supplier invoices against purchase orders, delivery notes, and contracts before posting.
2.3 Conduct daily, weekly, and monthly cost analysis reports highlighting variances and corrective actions.
2.4 Monitor recipe costing, menu engineering, and selling prices to ensure profitability targets are met.
2.5 Control and validate stock issues, transfers, wastage, breakage, and spoilage
2.6 Participate in and supervise physical inventory counts (monthly and ad-hoc).
2.7 Reconcile inventory balances with system records and investigate discrepancies.
2.8 Review purchase prices and cost trends in coordination with Purchasing and Finance.
2.9 Ensure compliance with internal control procedures related to cost management.
2.10 Support Finance and Operations with budgeting, forecasting, and cost-saving initiatives.
2.11 Analyze consumption patterns and recommend corrective actions to management.
2.12 Maintain accurate cost control records and documentation in ERP systems.
2.13 Coordinate closely with Chefs, Bar Managers, Purchasing, and Operations teams.
2.14 Assist in audits (internal and external) related to inventory and cost control.
2.15 Prepare management reports and dashboards as required.
2.16 Perform other duties related to cost control as assigned by Management.