As a Cost Controller, the primary responsibility is to manage and optimize the financial performance of the restaurant by controlling costs, monitoring expenses, and maximizing profitability. This role requires a combination of financial expertise, analytical skills, and operational knowledge to ensure effective cost management and operational efficiency.

Gender: Male or Female

Nationality: Philippine / Indian / Arab

Cost Management:

Analyze and monitor all costs associated with restaurant operations, including food and beverage costs, labor costs, overhead expenses, and other operational expenditures. Identify cost-saving opportunities and implement strategies to reduce costs while maintaining quality standards and guest satisfaction.

Budgeting and Forecasting:

Develop annual budgets and financial forecasts in collaboration with restaurant management, based on historical data, market trends, and business objectives. Monitor actual performance against budgeted targets, analyze variances, and take corrective actions as needed to achieve financial goals.

Inventory Management:

Oversee inventory control processes, including purchasing, receiving, storage, and usage tracking. Implement inventory management systems and procedures to minimize waste, shrinkage, and stock outs while ensuring adequate stock levels to meet operational needs.

Menu Engineering:

Conduct menu analysis to assess the profitability of menu items, contribution margins, and sales performance. Collaborate with culinary and management teams to optimize menu pricing, product mix, portion sizes, and ingredient sourcing to maximize revenue and profitability.

Purchasing and Vendor Management:

Negotiate supplier contracts, pricing agreements, and procurement terms to secure favorable terms and pricing for restaurant supplies. Evaluate supplier performance, quality, and reliability to ensure cost-effectiveness and supply chain efficiency.

Financial Reporting:

Prepare regular financial reports, variance analyses, and performance metrics to provide insights into cost performance, financial health, and profitability. Present financial information to restaurant management and stakeholders and provide recommendations for improvement.

Compliance and Internal Controls:

Ensure compliance with regulatory requirements, accounting standards, and internal controls related to financial management and reporting. Implement procedures and safeguards to prevent fraud, theft, and financial mismanagement.

Process Improvement:

Identify opportunities for cost reduction, efficiency improvement, and revenue enhancement through process optimization, technology adoption, and operational best practices. Implement initiatives to drive continuous improvement and operational excellence.

QUALIFICATIONS AND SKILLS

Bachelor’s degree in accounting, finance, business administration, or a related field.

Several years of experience in financial management, cost control, or accounting roles, preferably within the restaurant or hospitality industry.

Strong analytical skills and financial acumen, with the ability to interpret financial data, analyze cost drivers, and identify opportunities for cost savings and revenue growth.

Proficiency in using accounting software and financial management systems to record transactions, generate financial reports, and analyze financial data.

Knowledge of cost accounting principles, inventory management practices, and menu engineering concepts.

Excellent communication skills, both verbal and written, with the ability to communicate financial concepts and analyses effectively to non-financial stakeholders.

Strong negotiation skills, vendor management capabilities, and project management skills.

Ability to work in a fast-paced, dynamic environment with shifting priorities and tight deadlines.

Commitment to ethical conduct and upholding integrity in financial management practices.