Cost Controller - F&B

Green Umbrella Recruitment; Muscat; On-site; OMR 12,000 - 18,000; Full time

Job summary

Green Umbrella Recruitment in Muscat, Oman seeks an experienced F&B Cost Controller to monitor and manage food, beverage, inventory and menu costing across operations. The role protects profitability and enforces strong cost discipline through wastage analysis and purchasing controls.

The position collaborates with chefs, procurement, stores, and accounting to deliver accurate cost reports and actionable improvements. A Bachelor’s degree and 3–5 years in F&B cost control are preferred.

Qualifications

• 3-5 years in F&B cost control, preferably in restaurants, cafes, hotels, or catering operations.
• Bachelor degree or diploma in Accounting, Finance, Hospitality, Cost Control or related field.
• Strong analytical, costing, and variance analysis capabilities.

Responsibilities

• Monitor and control food, beverage, inventory, recipe costs, wastage, and operational costs to protect profitability.
• Prepare daily, weekly and monthly cost reports with variance explanations and corrective actions.
• Supervise stock counts, reconciliations, transfers, returns, and expiry monitoring.
• Audit receiving, issuing, storage, wastage, staff meals, and approval processes; implement controls to reduce leakage and over-portioning.
• Collaborate with chefs, procurement, stores, accounting and operations to improve cost performance.

Skills

Inventory systems

POS

Recipe costing

Excel

Stock audits

Variance analysis

Menu engineering

Purchasing controls

Analytical thinking

Integrity

Accuracy

Investigation skills

Communication

Follow-up

Cost discipline

Education

Bachelor's degree or diploma in Accounting, Finance, Hospitality, Cost Control

Tools

Excel

Inventory management software

Job description

• Work Experience 3-5 years in F&B cost control, preferably in restaurants, cafes, hotels, or catering operations.
• Job Opening Status Open
• Degree Bachelor's
• City Muscat
• Country Sultanate of Oman

Job Description

Monitor and control food, beverage, inventory, recipe,wastage, and operational costs to protect profitability and ensure strongfinancial discipline across F&B operations.

Key Responsibilities

Cost Monitoring

• Calculate and analyze food cost, beverage cost, packagingcost, wastage, consumption, and cost of sales.
• Prepare daily, weekly, and monthly cost reports with clearvariance explanations and corrective actions.

Inventory Control

• Supervise stock counts, spot checks, inventoryreconciliations, transfers, returns, and expiry monitoring.
• Investigate variances between system stock, physicalstock, purchases, sales, and production usage.
• Maintain standard recipes, portion costs, menu costingsheets, and selling price recommendations.
• Review menu profitability and highlight low-margin,high-wastage, or slow-moving items.

Controls & Compliance

• Audit receiving, issuing, storage, wastage, staff meals,complimentary items, and approval processes.
• Implement controls to reduce leakage, theft,over-portioning, incorrect posting, and unauthorized adjustments.

Coordination

• Work with chefs, procurement, stores, accounting, andoperations to improve cost performance.

Requirements

Education & Certifications

• Bachelor degree or diploma in Accounting, Finance,Hospitality, Cost Control, or related field.

Experience

• 3-5 years in F&B cost control, preferably inrestaurants, cafes, hotels, or catering operations.
• Inventory systems, POS, recipe costing, Excel, stock audits,variance analysis, menu engineering, purchasing controls.
• Analytical thinking, firmness, integrity, accuracy,investigation skills, communication, follow-up, cost discipline.