Cost ControllerChoobi Choobi Flavors Corp.

CHOOBI CHOOBI FLAVORS CORP.
 
Is currently looking for:
 
COST CONTROLLER
 
Job Summary
 
The Cost Controller plays a vital role in managing and controlling expenses within the restaurant business. This position involves monitoring and analyzing financial data to ensure that the restaurant operates within budgetary guidelines while maintaining high-quality standards.
 
Key Responsibilities
Cost Analysis: Analyze all aspects of restaurant costs, including food, beverage, labor, and overhead expenses on a monthly basis, to identify areas where cost savings can be achieved.
Inventory Management: Implement and maintain an effective inventory management system/database, ensuring accurate tracking, minimizing wastage, and optimizing stock levels- set up and monitor Economic Ordering Quantity ( EOQ)/ stock level for efficient operation. Account and monitor for any stock transfer between outlets and carry out spot checks audit
Menu Pricing: Assist in setting menu prices that reflect costs, market trends, and profitability goals, while maintaining competitiveness.
Variance Analysis: Conduct regular variance analysis either weekly, semi, or monthly, to identify discrepancies between expected and actual costs, investigating and addressing any issues promptly. Coordinate, attend and monitor all food and beverage physical inventories to ensure accuracy
Waste Reduction: Implement strategies to minimize food and beverage waste, such as portion control, inventory rotation, and appropriate storage.
Reporting: Prepare and present financial reports, including cost analysis, to management, providing insights and recommendations for cost improvements
Training: Train and educate staff on cost control measures, emphasizing the importance of cost-consciousness and efficient resource utilization.
Qualifications
Degree in Accountancy or Management Accounting
Proven experience in cost control or similar roles within the restaurant industry.
Strong analytical skills and proficiency in financial software and spreadsheets.
Attention to detail and the ability to work independently and as part of as a team
Knowledge of restaurant operations, inventory systems, and industry best practices.