Cost Controller

PT PELANGI BAHAGIA INDONESIA; Denpasar; On-site; IDR 200.000.000 - 300.000.000; Full time

Job summary

A leading hospitality group in Bali, Indonesia is seeking an F&B Cost Controller to manage costs related to food and beverages. This role includes monitoring inventory, analyzing pricing, and ensuring effective purchasing practices across various outlets. The ideal candidate will hold a Bachelor's degree and possess at least 3 years of relevant experience in a high-volume setting. The position demands strong analytical skills and proficiency in relevant software tools. Competitive compensation and opportunities for growth are offered.

Qualifications

• Minimum of 3 years of experience in F&B Cost Control or similar financial role within a high-volume environment.
• Deep practical knowledge of F&B operations and inventory systems.

Responsibilities

• Calculate and monitor Standard Recipe Costs for all menu items.
• Conduct daily or weekly spot checks on actual yield.
• Prepare daily F&B Cost Report highlighting key metrics.
• Train and educate staff on cost control and inventory handling.

Skills

Recipe costing

Yield management

Portion control

Inventory systems

Microsoft Excel

POS systems

Education

Bachelor’s degree in Accounting, Finance, Hospitality Management

Tools

Micros

Aloha

BirchStreet

Fourth

Job description

The F&B Cost Controller is responsible for establishing and maintaining robust systems to control costs related to food, beverages, and operational supplies. This pivotal role focuses on maximizing profitability by monitoring inventory, analyzing product pricing, tracking waste, and ensuring effective purchasing and storage procedures across all F&B outlets.

Key Responsibilities

Product Cost Management:

Calculate and monitor Standard Recipe Costs for all menu items and beverages.

Conduct daily or weekly spot checks on actual yield and portioning against standards.

Perform Sales Mix Analysis and Menu Engineering to identify high-profit items and recommend adjustments.

Inventory Control:

Oversee and conduct routine and surprise physical inventory counts for food, liquor, beer, and wine in all storage and service areas.

Investigate and report on all inventory variances (shortages and overages) and recommend actions to reduce shrinkage.

Monitor slow‑moving or obsolete stock and work with the F&B team to minimize waste.

Purchasing and Receiving:

Verify the accuracy of purchase prices against agreed‑upon contracts and market lists.

Scrutinize all receiving records for correct quantities, quality, and prices.

Track and analyze vendor performance regarding pricing and product consistency.

Reporting and Analysis:

Prepare the daily F&B Cost Report highlighting key metrics like Daily Food Cost Percentage, Beverage Cost Percentage, and Gross Profit.

Conduct detailed analysis of Waste Reports and operational expenses.

Prepare weekly and monthly cost forecasts and budget variance explanations for management.

Operational Compliance:

Ensure all F&B operational practices adhere to established controls, including proper storage, issuing procedures, and bar controls (e.g., pouring measures).

Train and educate F&B staff on the importance of cost control, proper inventory handling, and portion control.

Required Qualifications

Education: Bachelor’s degree in Accounting, Finance, Hospitality Management, or a related field.

Experience:

Minimum of 3 years of experience in an F&B Cost Control or similar financial role within a high-volume hotel, restaurant group, or catering environment.

Deep practical knowledge of F&B operations, inventory systems, and point-of-sale (POS) systems (e.g., Micros, Aloha).

Key Skills and Competencies

F&B Specific Knowledge: Strong understanding of recipe costing, yield management, portion control, and liquor control methods.

Technical Proficiency: Expert level in Microsoft Excel. Experience with accounting software and dedicated F&B inventory/procurement systems (e.g., BirchStreet, Fourth).

Analytical Thinking: Exceptional ability to interpret financial data (cost percentages, variances) and translate findings into actionable operational improvements.

Integrity & Detail-Oriented: High level of accuracy required for inventory and pricing verification.

Interpersonal Skills: Ability to collaborate effectively with chefs, bartenders, and management to implement cost-saving measures without compromising quality.

Bali, ID