Supervisor cost control and inventory

This role focuses on cost control and inventory management within a food and beverage operation. You will monitor and control the use of raw materials, goods, and inventory to meet established standards, conduct regular stock takes, and analyse variances between physical stock and system records.

Key responsibilities

Monitor and control the use of raw materials, goods, and inventory to meet standards (food cost, beverage cost, etc.)

Conduct periodic stock takes (physical counts) and compare them with system records

Analyse variances between physical stock and system, and investigate the causes

Create daily, weekly, and monthly cost reports

Analyse cost trends and provide efficiency recommendations to management

Calculate and monitor food cost percentage and cost of goods sold (COGS)

Verify purchase prices against contracts and purchase orders

Oversee the goods receiving process to ensure compliance with specifications, quantities, and prices

Cross-check purchase orders, invoices, and received goods

Develop and update standard recipes and portion sizes

Ensure all outlets and departments implement cost control procedures consistently

Conduct spot checks in the field (kitchen, warehouse, outlet)

Collaborate with Purchasing, Warehouse, F&B, Kitchen, and Finance/Accounting departments

Provide input on menu or product pricing based on cost analysis

About you

Minimum D3/S1 qualification in Accounting, Hospitality, or related field

Minimum 1-2 years of experience in cost control, accounting, or F&B (for staff level)

Proficient in Excel and inventory/POS systems

Detail-oriented, analytical, and possess high integrity

Able to work to targets and deadlines