F&b Cost Controller

2 weeks ago


Kuching, Malaysia Pullman Kuching Full time

**Inventory Management**:
Job Summary:
The Cost Controller in the Food & Beverage department is responsible for monitoring and controlling food and beverage costs, ensuring accurate inventory management, and providing detailed financial reports to aid in decision-making and budgeting. The role requires close collaboration with kitchen staff, procurement, and management to optimize profitability while maintaining quality standards.

Key Responsibilities:

- Conduct regular physical inventories of food and beverage items.
- Maintain accurate records of inventory levels and ensure proper storage to minimize waste and spoilage.

**Cost Analysis**:

- Analyze food and beverage cost reports to identify trends, variances, and opportunities for cost savings.
- Prepare detailed cost reports and present findings to management.

**Budgeting and Forecasting**:

- Assist in the preparation of annual budgets and monthly forecasts for the F&B department.
- Monitor actual expenses against budgeted figures and provide explanations for variances.

**Purchasing and Procurement**:

- Review purchase orders and ensure that all purchases are within budget and meet quality standards.
- Negotiate with suppliers to secure the best prices and terms.

**Menu Engineering**:

- Work with chefs and F&B managers to develop cost-effective menu items.
- Calculate the cost of each menu item and recommend pricing strategies to achieve target profit margins.

**Waste Management**:

- Implement and monitor waste reduction programs.
- Analyze waste reports and provide recommendations for minimizing waste.

**Compliance and Controls**:

- Ensure compliance with financial regulations and internal control procedures.
- Conduct regular audits to ensure adherence to policies and procedures.

**Reporting**:

- Prepare and distribute daily, weekly, and monthly cost reports.
- Provide insights and recommendations based on financial analysis to improve operational efficiency.

**Training and Development**:

- Train kitchen and service staff on cost control procedures and best practices.
- Promote awareness of cost-saving initiatives among staff.

**Collaboration**:

- Work closely with the F&B Manager and Executive Chef to achieve financial goals.
- Participate in management meetings to discuss financial performance and operational strategies.

Skills and Qualifications:

- Bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field.
- Proven experience in cost control, preferably in the hospitality industry.
- Strong analytical and problem-solving skills.
- Proficiency in financial software and Microsoft Office, especially Excel.
- Excellent communication and interpersonal skills.
- Detail-oriented with strong organizational abilities.
- Ability to work under pressure and meet deadlines.

Pay: RM2,000.00 - RM3,000.00 per month

**Benefits**:

- Additional leave
- Dental insurance
- Flexible schedule
- Health insurance
- Maternity leave
- Meal allowance
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Fixed shift

Supplemental pay types:

- Performance bonus

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Budget Control: 3 years (preferred)
- F&B Management: 3 years (preferred)

License/Certification:

- Food Handling (preferred)



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