Cost Control Executive & Cost Control Lead – F&B

We are looking for experienced and detail-oriented professionals to join our team.

Key Responsibilities

• Monitor and control food and beverage costs across restaurant operations.
• Analyse food costs, recipe costing, menu pricing and gross profit margins.
• Monitor inventory, stock movement, wastage and variances.
• Conduct regular stock audits and reconcile physical stock with system records.
• Analyse purchasing costs and supplier price variations.
• Prepare daily, weekly and monthly cost control reports.
• Identify cost-saving opportunities and recommend corrective actions.
• Coordinate with Procurement, Finance and Operations teams.
• Ensure compliance with company cost control procedures.

Requirements

• Previous experience in Cost Control within the F&B, restaurant or hospitality industry.
• Strong knowledge of food costing, inventory management and stock control.
• Experience with recipe costing, menu engineering and variance analysis.
• Good knowledge of MS Excel and ERP systems.
• Strong analytical, reporting and problem-solving skills.
• Ability to work with multiple restaurant outlets.

For Cost Control Lead: Previous leadership experience and the ability to manage cost control activities across multiple outlets are required.

Work Location: In person