Cost Control Staff (Restaurant)

PT DEWA MITRA SUKSES; Provinsi Bali; On-site; IDR 90,000,000 - 180,000,000; Full time

Job summary

PT DEWA MITRA SUKSES is seeking a Cost Control professional to oversee restaurant costs, including food and beverage, inventory, and raw material usage. You will ensure cost efficiency and profitability targets are met by monitoring budgets, analyzing variances, and coordinating with Purchasing, Warehouse, Kitchen, Bar, and Finance teams.

The role requires a diploma or bachelor's degree in Accounting/Finance, strong Excel skills, and experience in restaurant cost control.

Qualifications

• Minimum Diploma or Bachelor's degree in Accounting, Finance, or related field.
• Experience in Cost Control, particularly in restaurant or hospitality industry, is an advantage.
• Understanding of Food Cost, Beverage Cost, inventory control, and standard costing calculations.
• Strong numerical analysis, administrative, and report writing capabilities.
• Proficiency in Microsoft Excel and POS or inventory management systems.
• Meticulous, honest, disciplined, and possessing high integrity.
• Able to collaborate with various departments and meet reporting deadlines.

Responsibilities

• Oversee, analyse, and control restaurant operating costs, including food and beverage costs, inventory, and raw material usage.
• Monitor and control costs in accordance with the budget.
• Analyse cost percentages against sales and ensure alignment with purchases and stock records.
• Conduct periodic stock opname and investigate discrepancies with relevant teams.
• Record all purchase transactions, material usage, stock transfers, and damaged goods accurately.
• Examine raw material prices against budget and established standards.
• Analyse waste, spoilage, and staff meals; ensure standard costing is applied.
• Identify variances and provide improvement recommendations.
• Coordinate with Purchasing, Warehouse, Kitchen, Bar, and Finance on cost and inventory control.

Skills

Cost control

Food cost analysis

Inventory management

Excel proficiency

Financial reporting

Education

Accounting/Finance degree

Tools

POS system

Inventory software

Job description

Responsible for overseeing, analysing, and controlling restaurant operational costs, particularly food costs, beverage costs, inventory, and raw material usage, to ensure cost efficiency and achievement of company profitability targets.

Key responsibilities

Monitor and control food, beverage, and restaurant operational costs in accordance with company budget

Conduct examination and analysis of Food Cost, Beverage Cost, and cost percentages against sales

Verify alignment between purchases, goods receipt, raw material usage, and actual inventory

Conduct periodic stock opname with relevant teams and analyse inventory discrepancies

Ensure all purchase transactions, material usage, stock transfers, and damaged goods are recorded correctly

Examine raw material purchase prices and compare them with established price standards and budget

Analyse raw material usage, waste, spoilage, complimentary items, and staff meals

Ensure application of standard recipe, standard portion, and standard costing to maintain product cost consistency

Analyse variance between actual and standard costs and provide improvement recommendations

Coordinate with Purchasing, Warehouse, Kitchen, Bar, and Finance departments regarding cost and inventory control

About you

Minimum Diploma or Bachelor's degree in Accounting, Finance, or related field

Experience in Cost Control, particularly in restaurant or hospitality industry, is an advantage

Understanding of Food Cost, Beverage Cost, inventory control, and standard costing calculations

Strong numerical analysis, administrative, and report writing capabilities

Proficiency in Microsoft Excel and POS or inventory management systems

Meticulous, honest, disciplined, and possessing high integrity

Able to collaborate with various departments and meet reporting deadlines