Cost Controller - ID- 35652

NADIA Recruitment & Management Consultants; Dubai; On-site; AED 180,000 - 320,000; Full time

Job summary

The Cost Controller role at NADIA Recruitment & Management Consultants oversees cost analysis across catering operations, focusing on inventory management, food cost control, waste reduction, budgeting, supplier management, and financial reporting to support profitability and excellence.

Key responsibilities include cost analysis, inventory control, dead stock management, waste reduction, menu engineering, vendor negotiation, budgeting, financial reporting, and cross-functional collaboration to

Qualifications

• 3–5+ years of experience in Cost Control, preferably within Catering, Hospitality, Food Service, or FMCG industries.
• Strong experience in inventory management, food costing, and budgeting.
• Bachelor's Degree in Finance, Accounting, Cost Management, Business Administration, Hospitality Management, or a related field.
• Professional certifications such as CMA, ACCA, CPA, or equivalent are advantageous.

Responsibilities

• Cost Analysis & Control: Analyze food production, procurement, labor, and operational costs.
• Inventory Management: Oversee inventory control systems and stock management processes.
• Dead Stock & Obsolete Inventory Management: Identify obsolete, expired, slow-moving, and non-moving items.
• Food Waste Management: Monitor food waste across kitchens and catering locations.
• Menu Engineering & Standardization: Collaborate with culinary teams to optimize menu costs.
• Vendor Management & Negotiation: Negotiate pricing, payment terms, and service agreements with suppliers.
• Budgeting & Forecasting: Assist in preparing annual budgets and financial forecasts.
• Financial Reporting: Prepare regular cost reports, variance analyses, and KPI dashboards.
• Expense Monitoring: Review company expenditures and identify discrepancies.
• Compliance & Governance: Ensure compliance with company policies and financial procedures.
• Process Improvement: Continuously evaluate and improve cost-control processes.
• Audit & Risk Management: Conduct regular internal audits of inventory and cost-control processes.
• Cross-Functional Collaboration: Work closely with Kitchen, Procurement, Operations, and Finance teams.

Skills

Cost control

Inventory management

Budgeting

Financial analysis

Communication

Education

Bachelor’s Degree in Finance/Accounting/Cost Management/Business Administration/Hospitality Management

CPA/ACCA/CMA advantageous

Tools

Excel

Job description

Job Summary:

The Cost Controller is responsible for monitoring, analyzing, and controlling costs across catering operations to ensure financial efficiency while maintaining quality standards. The role focuses on inventory management, food cost control, waste reduction, budgeting, supplier management, and financial reporting to support the company's profitability and operational excellence.

Key Responsibilities:

• 1. Cost Analysis & Control
  • Analyze food production, procurement, labor, and operational costs.
  • Identify cost-saving opportunities without compromising service quality.
  • Monitor actual costs against budgets and investigate variances.
  • Implement effective cost-control measures across operations.
• 2. Inventory Management
  • Oversee inventory control systems and stock management processes.
  • Maintain optimum stock levels through timely replenishment.
  • Monitor stock movement and ensure inventory accuracy.
  • Ensure adherence to FIFO (First-In, First-Out) practices.
• 3. Dead Stock & Obsolete Inventory Management
  • Identify obsolete, expired, slow-moving, and non-moving items.
  • Recommend disposal, repurposing, or reduction strategies.
  • Minimize inventory holding costs and waste.
• 4. Food Waste Management
  • Monitor food waste across kitchens and catering locations.
  • Analyze waste trends and identify root causes.
  • Implement controls and corrective actions to reduce wastage.
• 5. Menu Engineering & Standardization
  • Collaborate with culinary teams to optimize menu costs.
  • Harmonize menu offerings across clients where feasible.
  • Support weekly menu planning to improve production efficiency and reduce unnecessary variety.
  • Analyze menu profitability and recommend improvements.
• 6. Vendor Management & Negotiation
  • Negotiate pricing, payment terms, and service agreements with suppliers.
  • Evaluate suppliers based on cost, quality, reliability, and compliance.
  • Support procurement initiatives to achieve cost efficiencies.
• 7. Budgeting & Forecasting
  • Assist in preparing annual budgets and financial forecasts.
  • Work closely with department heads to develop accurate cost projections.
  • Monitor departmental spending against approved budgets.
• 8. Financial Reporting
  • Prepare regular cost reports, variance analyses, and KPI dashboards.
  • Provide management with actionable recommendations and insights.
  • Present findings to support strategic decision-making.
• 9. Expense Monitoring
  • Review company expenditures and identify discrepancies.
  • Investigate overspending and recommend corrective actions.
  • Ensure expenses remain within approved budget limits.
• 10. Compliance & Governance
  • Ensure compliance with company policies and financial procedures.
  • Stay updated on industry regulations affecting cost management.
  • Maintain accurate documentation and audit trails.
• 11. Process Improvement
  • Continuously evaluate and improve cost-control processes.
  • Drive initiatives to enhance operational efficiency and profitability.
  • Implement best practices in cost management and inventory control.
• 12. Audit & Risk Management
  • Conduct regular internal audits of inventory and cost-control processes.
  • Identify financial and operational risks.
  • Recommend mitigation measures and corrective actions.
• 13. Cross-Functional Collaboration
  • Work closely with Kitchen, Procurement, Operations, and Finance teams.
  • Collect and analyze operational data to support cost-control initiatives.
• Foster strong communication and collaboration across departments

Requirements:

• • 3–5+ years of experience in Cost Control, preferably within Catering, Hospitality, Food Service, or FMCG industries.
  • Strong experience in inventory management, food costing, and budgeting.
  • Bachelor's Degree in Finance, Accounting, Cost Management, Business Administration, Hospitality Management, or a related field.
  • Professional certifications such as CMA, ACCA, CPA, or equivalent are advantageous.