The Cost Controller is responsible for controlling food, labor, and operational costs in a labor catering environment to ensure profitability, cost efficiency, and compliance with budgets while maintaining food quality and service standards.

Key Responsibilities:

Food Cost Control:

- Monitor daily food costs per meal and per site.

- Analyze menu costing, recipe costing, and portion control.

- Compare actual food cost vs standard cost and investigate variances.

- Control wastage, spoilage, and overproduction.

- Verify supplier prices, invoices, and GRNs against contracts.

Labor Cost Control:

- Monitor kitchen and service labor costs per site.

- Analyze manpower productivity.

- Support Operations in optimizing staff schedules.

- Track overtime and absenteeism.

Inventory & Store Control:

- Supervise stock levels for food and consumables.

- Ensure FIFO and proper storage.

- Conduct physical stock counts and reconcile variances.

Budgeting & Reporting:

- Prepare and monitor meal cost budgets.

- Track actual vs budgeted costs.

- Prepare food cost, labor cost, and cost-per-meal reports.

Compliance & Coordination:

- Ensure compliance with company policies and HACCP.

- Work closely with Operations, Chefs, Procurement, and Finance.

- Support audits and internal controls.

Qualifications:

- Bachelor’s degree in Accounting or Finance.

- 3–5 years of experience in F&B or labor catering.

- Strong Excel and ERP knowledge.

Skills:

- Analytical and numerical skills

- Attention to detail

- Ability to work in high-volume catering environments

Skills

Qualifications and Skills:

- Bachelor’s degree in Accounting or Finance.

- 3–5 years of experience in F&B or labor catering.

- Strong Excel and ERP knowledge.

- Analytical and numerical skills

- Attention to detail

- Ability to work in high-volume catering environments