Cost Controller

Role Purpose

As a pivotal member of the finance and operations team, the Cost Controller is tasked with ensuring the precision and reliability of recipe-based Bills of Materials (BOMs), overseeing food and packaging cost structures, and championing cost control initiatives across all menu items and store locations. This role serves as a vital bridge between Finance, Supply Chain, Menu Development, and Operations, fostering cost efficiency, maintaining data integrity, and maximizing profitability throughout the restaurant network.

Key Responsibilities

• Cost Monitoring and Analysis: Continuously track and evaluate Food Cost, Packaging Cost, and Gross Margin performance against budgeted targets and historical periods. Conduct in-depth monthly variance analyses (Actual vs. Budget and Actual vs. Prior Period) to identify trends, discrepancies, and opportunities for cost optimization.
• Collaborative Cost Modelling: Partner closely with Menu Development (QA) and Marketing teams from the initial concept phase through product launch. Provide expert cost modelling insights and validate target food costs to ensure alignment with financial and operational objectives.
• Inventory Accuracy and Compliance: Oversee the review and validation of inventory counts, stock movements, adjustments, and valuations to uphold accuracy and adherence to established procedures. Ensure compliance with inventory control protocols and support internal and external audit requirements by maintaining comprehensive documentation.
• Audit Support and Reporting: Facilitate internal and external audits by delivering precise data, schedules, reconciliations, and supporting documentation within stipulated timelines. Assist in store-level Profit & Loss (P&L) reporting to provide actionable insights for operational and financial decision-making.

Qualifications and Experience

• Education: Bachelor’s degree in Finance, Accounting, or a related discipline.
• Professional Requirements:
  • Minimum of 3 to 6 years of hands-on experience in cost controlling, BOM management, or financial analysis, with a preference for candidates from Quick Service Restaurants (QSR), Food & Beverage (F&B), or Fast-Moving Consumer Goods (FMCG) sectors.
  • Strong proficiency in Microsoft Excel, including advanced functions and data analysis tools.
  • Proven expertise in recipe costing, food cost analysis, and inventory reconciliation within a multi-site operational environment.