Role Purpose:Responsible for maintaining the accuracy and integrity of recipe-based Bills of Materials, managing food and packaging cost structures, and driving cost control across all menu items and store locations. The role acts as a critical link between Finance, Supply Chain, Menu Development, and Operations to ensure cost efficiency, data integrity, and profitability across the restaurant network.
Job Accountabilities & Activities:Monitor and analyze Food Cost, Packaging Cost, and Gross Margin performance against budget and prior periods. Perform monthly food cost and inventory variance analysis (Actual vs Budget and Actual vs Prior Period), identifying and communicating key drivers. Partner with Menu Development (QA) and Marketing from concept stage through launch, providing cost modelling and target food cost validation. Review and validate inventory counts, stock movements, adjustments, and valuations to ensure accuracy and compliance. Ensure adherence to inventory control procedures and support internal and external audit requirements with relevant documentation. Support internal and external audits by providing accurate data, schedules, reconciliations, and supporting documentation within agreed timelines. Support store-level P&L reporting.
Education & Certifications:Bachelor's degree in finance, Accounting, or a related field.
Requirements:3–6 years of experience in cost controlling, BOM management, or financial analysis, preferably in QSR, F&B, or FMCG. Proficiency in Microsoft Excel. Demonstrated experience in recipe costing, food cost analysis, and inventory reconciliation in a multi-site environment.