F&B Cost Controller | Outlets & Kitchens

PT. Asindo Berkat Sentosa (SEC Bowl); Jakarta Selatan; Presencial; IDR 120.000.000 - 180.000.000; Tempo integral

Resumo da vaga

PT. Asindo Berkat Sentosa (SEC Bowl) seeks a detail‑oriented Cost Controller to oversee food and beverage costs across all outlets and kitchens in Jakarta Selatan.

You will monitor cost lines, calculate recipe costs, and conduct stock opnames, ensuring margins stay healthy and leakages are minimized. The role requires 2–3 years of cost control or inventory experience in F&B, excellent Excel skills, and the ability to collaborate across purchasing, kitchen, outlets, and finance teams.

Qualificações

• Experience in cost control within F&B, restaurant, or hotel operations.
• Strong Excel skills (pivot, VLOOKUP/XLOOKUP) and familiarity with POS/inventory systems.
• Ability to perform recipe costing, cost variance analysis, and spend monitoring.

Responsabilidades

• Monitor and analyse food and beverage costs daily, weekly, and monthly against targets.
• Calculate and update recipe costing and standard portions.
• Conduct routine stock opname and prepare stock variance reports.
• Check goods receiving for PO, quantity, quality, and price compliance.
• Oversee raw material usage, waste, spoilage, and returns.
• Reconcile purchasing, stock, and sales data (POS system).
• Prepare cost control reports and recommend improvements to management.
• Coordinate with purchasing, kitchen, outlets, and finance teams.
• Ensure SOPs are implemented and train staff accordingly.
• Assist with internal audits and follow up on findings.

Conhecimentos

Cost control

Food cost analysis

Inventory management

Excel

Analytical thinking

Formação

Diploma/D3 or Bachelor in Accounting/Management/Hospitality

Ferramentas

POS System

Inventory software

Descrição da vaga

PT. Asindo Berkat Sentosa (SEC Bowl) seeks a detail‑oriented Cost Controller to oversee food and beverage costs across all outlets and kitchens in Jakarta Selatan.

You will monitor cost lines, calculate recipe costs, and conduct stock opnames, ensuring margins stay healthy and leakages are minimized. The role requires 2–3 years of cost control or inventory experience in F&B, excellent Excel skills, and the ability to collaborate across purchasing, kitchen, outlets, and finance teams.