Cost Controller-Hospitality & Beverage Operations at CDL Human Resource

Role Summary

• We are seeking a hands-on and analytical Cost Controller to strengthen food, beverage, wine and spirits cost control, inventory accuracy and profitability across hospitality operations.
• The role will monitor actual costs against standards, reconcile sales and stock consumption, investigate losses and recommend practical improvements. The successful candidate will work closely with Finance, Operations, Kitchen, Restaurant, Bar, Stores and Purchasing teams to maintain accurate costing records and strengthen internal controls.

Key Responsibilities

• Monitor food, beverage, wine and spirits costs against standard costs and budgets, and analyse cost-of-sales, gross profit and contribution margin variances.
• Maintain recipe and beverage costing, standard yields, portion sizes and pour measures, updating costs when purchase prices, recipes or serving sizes change.
• Reconcile POS sales and expected recipe consumption against actual inventory usage and ERP records, investigating missing postings, incorrect units of measure and unexplained variances.
• Review receipts, stock issues, outlet transfers, returns and stock adjustments to ensure accurate recording and appropriate approvals.
• Coordinate periodic and surprise stock counts, reconcile physical stock against system balances and follow up on approved corrective actions.
• Monitor stock ageing, slow-moving products and expiry risks, and investigate wastage, spoilage, breakages, shrinkage and over-pouring.
• Ensure staff consumption, complimentary items, promotions and other non-sale stock issues are properly authorised and recorded.
• Review purchasing and receiving controls, including purchase-price variances and quantity and price checks against approved orders and supporting documentation.
• Maintain accurate item costs, recipes, units of measure and stock information within ERP and POS systems, ensuring controlled changes and appropriate audit trails.
• Prepare timely cost, stock, yield, wastage and outlet profitability reports, identify root causes of variances, recommend corrective actions and track resolution.
• Support budgeting, forecasting, menu pricing and cost optimisation initiatives, and assess the effectiveness of implemented improvements.

Control Accountability

• The Cost Controller is responsible for independent monitoring, reconciliation and reporting of cost and inventory controls.
• Operational teams remain responsible for stock custody, accurate transaction recording and implementation of corrective actions. Stock adjustments and write-offs must follow the approved authorisation process, with significant or unresolved discrepancies escalated to the Financial Controller.

Qualifications and Experience

• Bachelor’s degree in Accounting, Finance, Hospitality Management or a related field.
• CPA, ACCA, CMA or CIMA qualification, or progress towards certification, is an added advantage.
• Three to five years of cost-control experience within hospitality, restaurants, food and beverage operations or another inventory-intensive environment.
• Practical experience in recipe costing, yield analysis, portion and pour controls, stock reconciliation and loss investigations.
• Experience using ERP, POS and inventory management systems. Familiarity with Zoho Books, Zoho Inventory and Loyverse POS is an added advantage.
• Strong Excel skills, including reconciliations, pivot tables, lookup functions and analysis of sales and inventory data.
• Experience working across multiple outlets is an added advantage.

Key Skills and Competencies

• Strong numerical and analytical skills with excellent attention to detail.
• Ability to investigate variances, identify root causes and recommend practical corrective actions.
• High level of integrity, accountability and sound judgement when handling stock records and control issues.
• Strong communication and interpersonal skills, with the ability to work effectively with both Finance and operational teams.
• Ability to work independently and manage priorities in a fast-paced hospitality environment.