F&B Cost & Inventory Analyst (Multi-Outlet)

Panna Hospitality Group; Jakarta Utara; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

Panna Hospitality Group is seeking a Cost Controller to join our Jakarta team. The role covers cost control and analysis across multiple outlets within the group, including Central Kitchen, with a focus on food cost, BOM updates, and variance reporting.

Responsibilities include reconciliation of invoices, tracking OTIF, stock opname, and producing actionable cost reports for management. Strong Excel skills and familiarity with POS/inventory systems are required.

Qualifications

• Min. Diploma/Bachelor's in Accounting, Finance, Hospitality, or related field.
• Min. 2 years experience in cost control/cost analysis within multi-outlet F&B or hospitality.
• Strong Excel/Spreadsheet skills (VLOOKUP/XLOOKUP, pivot tables, variance analysis).
• Solid grasp of basic accounting (ESB).
• Familiar with POS/inventory systems (Moka, Olsera, or similar).
• Analytical, detail-oriented, comfortable handling 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.
• Analyze budget vs. actual food cost variance on a weekly/monthly basis.
• Track supplier OTIF performance and flag overdue PRs to the purchasing team.
• Conduct periodic stock opname and monitor wastage/shrinkage per outlet.
• Build actionable cost analysis reports and recommendations for management.
• Collaborate cross-functionally with Finance & Purchasing on monthly closing.

Skills

Cost control

Cost analysis

Excel

VLOOKUP

XLOOKUP

Pivot tables

Variance analysis

Analytical

Detail-oriented

Education

Diploma/Bachelor's in Accounting/Finance/Hospitality

Tools

Moka POS

Olsera POS

Inventory systems

Job description

Panna Hospitality Group is seeking a Cost Controller to join our Jakarta team. The role covers cost control and analysis across multiple outlets within the group, including Central Kitchen, with a focus on food cost, BOM updates, and variance reporting.

Responsibilities include reconciliation of invoices, tracking OTIF, stock opname, and producing actionable cost reports for management. Strong Excel skills and familiarity with POS/inventory systems are required.