Cost Controller

Job Summary:

The Cost Controller is responsible for monitoring, analyzing, and optimizing all costs related to the café’s operations. This role ensures that food, beverages, inventory, and overhead costs are controlled efficiently to maximize profitability while maintaining quality standards. The Cost Controller will regularly evaluate financial performance, track wastage, and recommend cost-saving strategies without compromising customer satisfaction or brand value.

Key Responsibilities:1. Cost Monitoring & Analysis

• Track daily, weekly, and monthly food and beverage costs.
• Monitor consumption patterns, portion control, and procurement pricing.
• Analyse variance between actual cost vs. standard cost and identify reasons for deviations.

2. Inventory & Stock Control

• Conduct regular stock audits for raw materials, beverages, packaging, and consumables.
• Reconcile inventory levels with sales and usage reports.
• Prevent stock pilferage, wastage, and overstocking.

3. Vendor & Purchase Management

• Evaluate supplier pricing and negotiate cost-effective contracts.
• Approve purchase orders based on budget and consumption forecast.
• Monitor quality and shelf life of purchased items.

4. Waste & Yield Management

• Identify areas of excess waste or spoilage and implement corrective measures.
• Monitor food production yields and optimize recipes to reduce cost.
• Train kitchen and service staff on cost control practices.

5. Financial Reporting

• Prepare cost analysis reports and submit recommendations to management.
• Assist in setting menu pricing based on food cost percentage and profitability targets.
• Develop cost control KPIs (Cost per dish, daily wastage %, gross margin, etc.)

6. Compliance & Process Optimization

• Ensure that all financial and inventory procedures are followed as per company policy.
• Implement cost-saving initiatives while maintaining product quality and guest experience.
• Support budgeting and forecasting for café operations.

Skills & Qualifications:

• Bachelor’s degree in Finance, Commerce, Hospitality, or related field.
• Minimum 5–8 years of experience in cost control, preferably in food & beverage/hospitality.
• Strong analytical and numerical skills.
• Knowledge of inventory management software and POS systems.
• Excellent negotiation and vendor management skills.
• Ability to audit processes and suggest improvements proactively.

Key Attributes:

• Detail-oriented with a strong sense of financial discipline.
• High integrity and accountability.
• Ability to work with kitchen, purchasing, and operations teams.
• Problem solver with a focus on efficiency and cost optimization.

Performance Indicators (KPIs):

• Food Cost Percentage
• Beverage Cost Percentage
• Wastage Percentage
• Gross Profit Margin
• Inventory Turnover Ratio
• Cost Savings Implemented