Cost Controller

The Cost Controller is responsible for controlling food, labor, and operational costs in a labor catering environment to ensure profitability, cost efficiency, and compliance with budgets while maintaining food quality and service standards. Key Responsibilities: Food Cost Control: - Monitor daily food costs per meal and per site. - Analyze menu costing, recipe costing, and portion control. - Compare actual food cost vs standard cost and investigate variances. - Control wastage, spoilage, and overproduction. - Verify supplier prices, invoices, and GRNs against contracts. Labor Cost Control: - Monitor kitchen and service labor costs per site. - Analyze manpower productivity. - Support Operations in optimizing staff schedules. - Track overtime and absenteeism. Inventory & Store Control: - Supervise stock levels for food and consumables. - Ensure FIFO and proper storage. - Conduct physical stock counts and reconcile variances. Budgeting & Reporting: - Prepare and monitor meal cost budgets. - Track actual vs budgeted costs. - Prepare food cost, labor cost, and cost-per-meal reports. Compliance & Coordination: - Ensure compliance with company policies and HACCP. - Work closely with Operations, Chefs, Procurement, and Finance. - Support audits and internal controls. Qualifications and Skills: - Bachelor’s degree in Accounting or Finance. - 3–5 years of experience in F&B or labor catering. - Strong Excel and ERP knowledge. - Analytical and numerical skills - Attention to detail - Ability to work in high-volume catering environments

Food Cost Control: Monitor daily food costs per meal and per site. Analyze menu costing, recipe costing, and portion control. Compare actual food cost vs standard cost and investigate variances. Control wastage, spoilage, and overproduction. Verify supplier prices, invoices, and GRNs against contracts. Labor Cost Control: Monitor kitchen and service labor costs per site. Analyze manpower productivity. Support Operations in optimizing staff schedules. Track overtime and absenteeism. Inventory & Store Control: Supervise stock levels for food and consumables. Ensure FIFO and proper storage. Conduct physical stock counts and reconcile variances. Budgeting & Reporting: Prepare and monitor meal cost budgets. Track actual vs budgeted costs. Prepare food cost, labor cost, and cost-per-meal reports. Compliance & Coordination: Ensure compliance with company policies and HACCP. Work closely with Operations, Chefs, Procurement, and Finance. Support audits and internal controls.