F&B Cost Control Specialist – Multi-Outlet Excellence

Panna Hospitality Group; Jakarta Utara; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

Panna Hospitality Group is seeking a Cost Controller to reconcile purchases, track food cost, and manage COGS across all outlets including GAISE PIK, GAISE BSD, SUTBUL, and the Central Kitchen. You will ensure accuracy in cost reporting and support monthly closings.

The ideal candidate has a diploma or degree in accounting or hospitality, at least two years in cost control in multi-outlet F&B, strong Excel skills, and familiarity with POS/inventory systems.

Qualifications

• Min. Diploma/Bachelor's in Accounting, Hospitality, or related field.
• Min. 2 years experience in Cost Control within multi-outlet F&B/hospitality.
• Proficient in Excel/Spreadsheets (VLOOKUP/XLOOKUP, pivot tables).
• Understanding of basic accounting (COGS, margin, simple journal entries).
• Familiar with POS/inventory systems (ESB, or similar).
• Detail-oriented, disciplined, and able to handle high-volume data across outlets.

Responsibilities

• Reconcile PR-GR-Invoice across all outlets (GAISE PIK, GAISE BSD, SUTBUL, 3TIMES) & Central Kitchen.
• Calculate and maintain food cost/COGS per menu item, update Central Kitchen BOM.
• Monitor and analyze budget vs. actual food cost variance weekly/monthly.
• Track supplier OTIF, flag overdue PRs to the purchasing team.
• Conduct periodic stock opname and control wastage/shrinkage per outlet.
• Prepare actionable cost control reports for management (not just raw numbers).
• Collaborate with Finance & Purchasing on monthly closing.

Skills

Cost control

Data analysis

Attention to detail

Multi-outlet coordination

Education

Diploma/Bachelor's in Accounting, Hospitality, or related field

Tools

Excel/Spreadsheets

POS/inventory systems (ESB or similar)

Job description

Panna Hospitality Group is seeking a Cost Controller to reconcile purchases, track food cost, and manage COGS across all outlets including GAISE PIK, GAISE BSD, SUTBUL, and the Central Kitchen. You will ensure accuracy in cost reporting and support monthly closings.

The ideal candidate has a diploma or degree in accounting or hospitality, at least two years in cost control in multi-outlet F&B, strong Excel skills, and familiarity with POS/inventory systems.