Chief Financial Officer

Cost Controller for Food and Beverage Operations

The role of a cost controller in the Horeca industry is crucial to ensuring the profitability and efficiency of food and beverage operations.

Key Responsibilities:

• Monitor and analyze food and beverage costs to identify trends, discrepancies, and areas for improvement.
• Implement cost control measures to optimize expenses while maintaining quality and standards.
• Collaborate with kitchen and bar teams to assess portion control and recipe adherence, ensuring consistency and accuracy.
• Conduct regular cost audits and variance analysis to pinpoint areas for improvement and implement corrective actions.

Inventory Management:

• Oversee inventory levels for food and beverage items to ensure accurate tracking and minimize waste.
• Establish and maintain par stock levels to prevent overstocking or shortages, ensuring optimal inventory turnover.
• Implement inventory control systems and procedures to reduce waste and pilferage, and negotiate favorable terms and pricing with suppliers.

Budgeting and Forecasting:

• Assist in developing annual budgets for food and beverage operations, providing input and data for financial forecasting to set realistic targets.
• Track actual expenses against budgeted figures and identify variances, implementing corrective actions to stay within budget.

Supplier Relations:

• Maintain strong relationships with food and beverage suppliers, evaluating supplier performance and negotiating contracts for cost-effective procurement.
• Monitor product quality and consistency, ensuring that only high-quality products are sourced and used.

Reporting and Documentation:

• Prepare accurate records of food and beverage costs and inventory, generating regular reports on cost control and inventory management.
• Communicate cost-saving opportunities to relevant stakeholders, implementing recommendations to drive business growth.

Requirements:

• Bachelor's degree in finance, accounting, or a related field, with professional certification in ICWA or CMA.
• Minimum 7 years of experience in food and beverage cost control, with a proven track record of success.

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