Supervisor Cost Control (FnB)

PT. Asindo Berkat Sentosa (SEC Bowl); Jakarta Selatan; On-site; IDR 120,000,000 - 180,000,000; Full time

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Cost control

Food cost analysis

Inventory management

Excel

Analytical thinking

Education

Diploma/D3 or Bachelor in Accounting/Management/Hospitality

Tools

POS System

Inventory software

Job description

Responsible for controlling food and beverage costs across all outlets and kitchens, ensuring healthy margins and preventing cost leakage.

Key responsibilities

Monitor and analyse food cost and beverage cost daily, weekly, and monthly, then compare against targets

Calculate and update recipe costing and standard portions

Conduct routine stock opname in warehouse and outlets, then prepare stock variance reports

Check goods receiving to ensure compliance with PO, quantity, quality, and price

Oversee raw material usage, waste, spoilage, and returns

Reconcile purchasing, stock, and sales data (POS system)

Prepare cost control reports and provide improvement recommendations to management

Coordinate with purchasing, kitchen, outlet, and finance teams

Ensure cost control procedures (SOP) are implemented and train relevant staff

Assist with internal audits and follow up on findings

About you

Minimum D3/S1 education in Accounting, Management, Hospitality, or related field

2-3 years experience in cost control, accounting, or inventory in F&B, restaurant, or hotel industry

Proficient in Microsoft Excel (pivot, VLOOKUP/XLOOKUP) and familiar with POS or inventory systems

Understand recipe costing calculations, food cost %, and variance analysis

Detail-oriented, honest, and analytical

Able to work under pressure and ready to visit outlets or kitchens

Good communication and able to collaborate with multiple divisions