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Procurement Cost Controller
2 weeks ago
**Role Overview**
We are looking for a proactive and analytical individual to join our restaurant group as a **Procurement cum Cost Controller**. This role will begin with a focus on procurement support during a maternity leave cover period, and will evolve into a long-term role encompassing cost controlling across our outlets and centralized kitchen operations.
**Key Responsibilities**
**PHASE 1: Procurement Support (Maternity Coverage)**
The initial phase will involve working closely with our current Procurement Executive, supporting daily procurement and supply chain operations while actively participating in several strategic developments.
**Core Responsibilities**
- **Import Operations**:
- Coordinate with Italian suppliers for timely importation of food, wines, and specialty goods.
- Handle logistics and clearance with freight forwarders and customs agents.
- Maintain import records, including invoice tracking, duties, taxes, and compliance.
- **Local Sourcing & Supplier Management**:
- Source and procure local goods including:
- Fresh produce
- Dry goods
- Beverage supplies
- Consumables and cleaning materials
- Hardware/software tools
- Build relationships with new vendors to ensure quality, reliability, and cost competitiveness.
- **Distribution & Inventory Coordination**:
- Oversee distribution of goods to various outlets and storage hubs.
- Coordinate delivery schedules to meet outlet and kitchen needs.
- Monitor inventory flow and stock movement.
**Strategic and Operational Enhancements**
- **Implementation of Centralized Kitchen Software**:
- Collaborate with finance, outlet managers, and the kitchen team to deploy a new centralized kitchen management system.
- Ensure system alignment with:
- Inventory tracking
- Recipe management
- Production planning
- Financial compliance
- Test, document, and refine workflows during implementation.
- **Weekly Coordination & Communication**:
- Conduct weekly meetings or check-ins with outlet managers and sous chefs.
- Align on procurement priorities, urgent needs, and product quality feedback.
- Facilitate communication between kitchen production and purchasing.
- **Master Data Management**:
- Maintain up-to-date and accurate master records including:
- Supplier contact lists
- Product SKUs and descriptions
- Unit prices and cost history
- Minimum order quantities and lead times
- Manage material codes, stock thresholds, and unit of measure consistency across outlets and kitchen.
- **Stock & Price List Maintenance**:
- Regularly update pricing databases in line with supplier changes.
- Ensure consistency across procurement records, finance entries, and POS systems.
- Generate weekly stock-on-hand and consumption reports to highlight inefficiencies.
**PHASE 2: Transition to Cost Controlling**
Upon completion of the maternity leave coverage, the role will expand into a cost controlling function with increased responsibility in monitoring and optimizing food and operational costs across the group.
**Cost Control & Analysis**
- **Food & Beverage Cost Tracking**:
- Analyze actual vs theoretical food and beverage costs across outlets and central kitchen.
- Investigate variances, identify wastage, and recommend corrective actions.
- Maintain visibility on purchasing trends and seasonal fluctuations.
- **Menu Engineering & Profitability**:
- Work with chefs to calculate recipe costs and yields.
- Evaluate menu item profitability and propose optimization strategies.
- Implement cost-based adjustments and support new dish costing.
- **Central Kitchen Production Monitoring**:
- Track batch production cost per SKU/item.
- Collaborate with the kitchen to ensure production efficiency and accurate recipe adherence.
- Use data from the centralized kitchen system to control consumption and wastage.
- **Budgeting, Forecasting & Financial Compliance**:
- Support the preparation of procurement and production budgets.
- Forecast raw material needs based on outlet demand and seasonality.
- Ensure alignment of spend with budget targets; flag overruns and risks early.
- **Reporting & Tools**:
- Develop standardized cost reports for management, including:
- Food cost %
- Cost of goods sold (COGS)
- Monthly variance analysis
- Outlet-wise cost performance
- Automate reporting where possible using spreadsheets or ERP modules.
- **Audit & Controls**:
- Conduct periodic internal audits of stock and procurement procedures.
- Recommend and implement improved internal controls for ordering, receiving, and issuing materials.
**Qualifications & Competencies**
- Diploma or Degree in Supply Chain Management, Hospitality, Finance, or related field.
- 3-5 years of experience in procurement, inventory control, or F&B cost accounting.
- Hands-on experience with F&B inventory systems or ERP (knowledge of central kitchen systems is a plus).
- Strong analytical and communication skills.
- Proficiency in Excel/Google Sheets and comfort with digital tools and reporting.
- Kno
