Cost Controller – F&B – Mohamed N. Al Hajery and Sons Co. LTD

Cost and Recipe Management 

• Ensure consistency and accuracy in recipe costing by linking all relevant items to the appropriate recipes. 
• Coordinate with outlets to ensure accurate system recording of consumption and wastage in the system, reviewing Consumption Statistics and Usage Reports to identify and rectify discrepancies. 
• Ensure item and recipe costs are updated accurately and on a timely basis. 
• Create new articles in the system upon procurement confirmation, link them to the appropriate recipes, and communicate updates to relevant outlets. 
• Review Purchase Statistics per Article and Article History to validate purchasing patterns, article costs, and item movements, and follow up on identified discrepancies. 

Operational Cost Control and Compliance  

• Implement Finance Department policies and procedures to support achievement of departmental objectives. 
• Conduct physical spot checks in kitchens and outlets to verify adherence to approved recipes, wastage controls, and system-recording procedures, and perform additional cost-control tests as required in coordination with the Chef. 
• Conduct spot checks in receiving areas to verify the proper use and calibration of weighing scales. 
• Perform and review Cost Audit reports to identify irregularities, validate compliance with established cost controls, and follow up on discrepancies with the relevant departments. 
• Collaborate with Operations Managers to identify and implement cost-optimization initiatives without compromising product quality. 

Financial Analysis and Cost Reporting 

• Analyze monthly food costs for the central kitchen and outlets, investigate significant variances in collaboration with Operations, and report findings to management. 
• Review and analyze Cost of Sales Location Summary reports to monitor location-wise cost performance, validate accuracy, investigate significant variances, and highlight findings requiring management attention. 
• Analyze Sales Overview and Sales Article Statistics reports to monitor sales performance, identify trends and variances, and highlight relevant findings to management. 
• Perform Menu Engineering and Product Mix analysis to assess item performance, sales mix, popularity, costs and profitability trends, providing insights to support operational and commercial decision-making. 

Sales and Inventory Control

• Lead monthly sales booking and inventory closing activities, verify variances, and ensure accurate and timely completion of the closing process. 
• Support monthly stock analysis and physical inventory counts across outlets and the central kitchen, ensuring accurate quantities are recorded in the system. 
• Review monthly inventory variance reports, investigate material discrepancies, identify underlying causes, and report findings and recommended corrective actions to management. 

Work Experience 

• Minimum 3-5 years of experience in F&B Cost Control, preferably within restaurants, cafés, bakeries and central kitchens, with experience in a multi-brand, multi-branch restaurant environment.  
• Proficiency in Inventory and Cost Control Systems, such as Oracle MC (Materials Control), SAP MM (Materials Management), or similar systems. 
• Familiarity with POS systems such as MICROS, Symphony, Sapaad, or similar platforms. 
• Advanced Microsoft Excel skills, including Pivot Tables, Power Query, and data analysis

Job Details

Preferred Candidate

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