F&B Cost Controller — Inventory & Cost Optimization

Miss Fish Bali; Provinsi Bali; On-site; IDR 60,000,000 - 100,000,000; Full time

Benefits offered by this job

Basic Salary

Competitive Salary & Service Charge

Annual Performance Bonus

Daily Meal Allowance

Monthly Wellness & Vitamin Program

Annual Medical Check-Up

Professional Learning & Development

Job summary

Miss Fish Bali, a premium Japanese dining and hospitality brand in Berawa, Canggu, seeks a Cost Controller to monitor daily F&B costs, including food and beverage cost, COGS, and inventory valuation. You will oversee receiving, stock opname, inventory reconciliation, and investigate variances across kitchen, bar, and main store.

You will manage recipe costing, waste and spoilage, and coordinate with Kitchen, Bar, and Purchasing to maintain accurate inventory and improve cost control.

Qualifications

• Minimum D3/Bachelor's degree in Accounting, Finance, Hospitality Management, or related fields.
• 1–2 years of experience in Cost Control, preferably in F&B, restaurant, bar, or hotel operations.
• Strong knowledge of F&B costing, inventory control, stock opname, and COGS; restaurant or bar experience is advantageous.
• Proficient in Microsoft Excel and POS/inventory systems with strong analytical skills and attention to detail.

Responsibilities

• Monitor and analyze daily F&B costs (food/beverage cost, COGS, inventory valuation).
• Oversee receiving, stock opname, inventory reconciliation, and investigate stock variances across kitchen, bar, and main store.
• Manage recipe costing, waste, spoilage, consumption, and cost efficiency.
• Coordinate with Kitchen, Bar, and Purchasing to maintain accurate inventory and improve cost control.

Skills

F&B costing

Inventory control

Stock opname

COGS

Excel skills

POS systems

Education

Bachelor's degree in Accounting/Finance/Hospitality

Tools

Excel

POS systems

Inventory software

Job description

Miss Fish Bali, a premium Japanese dining and hospitality brand in Berawa, Canggu, seeks a Cost Controller to monitor daily F&B costs, including food and beverage cost, COGS, and inventory valuation. You will oversee receiving, stock opname, inventory reconciliation, and investigate variances across kitchen, bar, and main store.

You will manage recipe costing, waste and spoilage, and coordinate with Kitchen, Bar, and Purchasing to maintain accurate inventory and improve cost control.