Cost Controller

Role overview

The Cost Controller is responsible for preserving the accuracy of recipe-based bills of materials, overseeing food and packaging cost structures, and strengthening cost discipline across all menu items and store sites. This position works closely with Finance, Supply Chain, Menu Development, and Operations to support profitability, reliable data, and efficient cost management across the restaurant network.

Key responsibilities

• Track food cost, packaging cost, and gross margin results, and compare them with budgeted figures and earlier periods.
• Carry out monthly variance reviews for food cost and inventory, including actual versus budget and actual versus prior period, and highlight the main reasons behind any differences.
• Collaborate with Menu Development and Marketing from early concept discussions through launch, contributing cost estimates and validating target food cost levels.
• Examine and confirm inventory counts, stock transfers, adjustments, and valuation reports to maintain accuracy and compliance.
• Follow inventory control procedures and assist with internal and external audit needs by preparing the required records and evidence.
• Provide accurate schedules, reconciliations, and supporting documentation for audit requests within the required timelines.
• Contribute to store-level profit and loss reporting.

Education and experience

A bachelor’s degree in Finance, Accounting, or a closely related discipline is required. The role calls for 3 to 6 years of experience in cost control, bill of materials management, or financial analysis, ideally within QSR, food and beverage, or FMCG environments.

Technical and functional requirements

• Strong working knowledge of Microsoft Excel.
• Hands-on experience with recipe costing, food cost analysis, and inventory reconciliation in a multi-location setup.

Additional information

This position is focused on supporting cost efficiency and financial control across a restaurant network, with regular coordination across Finance, Supply Chain, Menu Development, Marketing, and Operations.