F&B Cost Controller: Inventory & Profitability Expert

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

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.