Cost Controller

Spago Foods; Bengaluru; On-site; INR 480,000 - 600,000; Full time

Job summary

Spago Foods in Bengaluru is seeking a detail-oriented Cost Controller to monitor food and beverage costs, inventory, purchases, wastage, and overall expenses. You will identify variances, improve cost efficiency, and ensure strong inventory controls across outlets.

The role requires cost control experience in the restaurant or F&B sector, advanced Excel skills, and the ability to liaise with multiple teams to deliver accurate MIS and reports.

Qualifications

• Experience in cost control within restaurant, hotel, or F&B sectors.
• Proficient in Excel for cost reporting, budgeting and variance analysis.
• Strong numerical and analytical abilities with attention to detail.

Responsibilities

• Monitor food & beverage costs across outlets and central kitchen.
• Track costs against budgets daily/weekly/monthly.
• Conduct inventory audits and stock verification.
• Analyze variances between theoretical and actual costs.
• Review purchase, receiving, transfer, and consumption records.
• Prepare regular cost reports and MIS for management review.
• Coordinate with Purchase, Kitchen, Stores, Finance and Operations teams.
• Identify excessive consumption and recommend corrective actions.
• Ensure adherence to standard yield and recipe costing.

Skills

F&B cost control

Inventory management

Excel

MIS reporting

Analytical skills

Communication

Outlets coordination

Education

B.Com / M.Com / MBA Finance / CA Inter

Job description

Job Summary

We are looking for a detail-oriented Cost Controller to monitor food and beverage costs, inventory, purchases, wastage, and overall operational expenses. The role will be responsible for identifying cost variances, improving cost efficiency, and ensuring proper control over inventory and consumption.

Key Responsibilities

• Monitor and control food, beverage, and operational costs across outlets.
• Track daily/weekly/monthly food cost and beverage cost against budgets and targets.
• Conduct inventory audits and stock verification at outlets and central kitchen.
• Monitor purchase prices, consumption, wastage, spoilage, and stock variances.
• Analyse theoretical vs. actual food cost and identify reasons for variances.
• Review purchase, receiving, transfer, issue, and consumption records.
• Coordinate with Purchase, Kitchen, Stores, Finance, and Operations teams for cost control.
• Prepare regular cost reports, variance reports, and MIS for management review.
• Monitor recipe costing, portion control, and standard yield.
• Identify areas of excessive consumption and recommend corrective actions.

Required Skills

• Strong knowledge of F&B cost control and inventory management.
• Good understanding of food costing, recipe costing, yield, and wastage analysis.
• Strong Excel and MIS reporting skills.
• Good analytical and numerical skills.
• Attention to detail and ability to identify discrepancies.
• Good communication and coordination skills.
• Ability to work with multiple outlets and operational teams.

Qualification

B.Com / M.Com / MBA Finance / CA Inter or equivalent qualification.

Experience

1-2 years of relevant experience in Cost Control, preferably in the Restaurant, Hotel, or Food & Beverage industry.