Cost Controller

Asador Alfonso Inc; Cavite City; On-site; PHP 240,000 - 360,000; Full time

Job summary

Asador Alfonso Inc is seeking an Inventory Management professional in Cavite City, Philippines, to oversee inventory counts, reconcile records, and investigate variances while monitoring slow-moving stock to optimize stock levels.

The role also covers cost control for food and beverages, recipe and menu costing, reviewing purchasing with supplier invoices, and generating regular financial reports. Strong Excel and POS/inventory systems proficiency is essential.

Qualifications

• Bachelor's degree in a related field.
• Experience in cost control, accounting, or inventory management, preferably in hospitality.
• Proficiency with restaurant POS and inventory systems.

Responsibilities

• Inventory Management: Supervise daily, weekly, and monthly inventory counts.
• Inventory Management: Reconcile physical inventory with inventory records.
• Inventory Management: Investigate and report inventory variances.
• Inventory Management: Monitor slow-moving, excess, and obsolete stock.
• Food and Beverage Cost Control: Calculate daily and monthly food and beverage cost percentages.
• Food and Beverage Cost Control: Compare actual costs against budget and investigate significant variances.
• Food and Beverage Cost Control: Monitor waste, spoilage, breakage, and staff meals.
• Food and Beverage Cost Control: Work with the Executive Chef and Restaurant Manager to improve cost efficiency without compromising quality.
• Recipe and Menu Costing: Maintain standard recipes and portion sizes.
• Recipe and Menu Costing: Calculate the cost of each menu item.
• Recipe and Menu Costing: Update recipe costs when supplier prices change.
• Recipe and Menu Costing: Analyze menu profitability and identify high-margin and low-margin items.
• Purchasing and Receiving: Review purchase orders for compliance with approved procedures.
• Purchasing and Receiving: Verify that received quantities and prices match purchase orders and supplier invoices.
• Purchasing and Receiving: Help evaluate supplier pricing and identify cost-saving opportunities.
• Financial Reporting: Prepare regular reports on food cost %, beverage cost %, gross profit %, inventory turnover, waste and spoilage, purchase price variances, menu item profitability, and monthly cost analysis.
• Internal Controls: Ensure segregation of duties in purchasing, receiving, and inventory.
• Internal Controls: Monitor compliance with standard operating procedures.
• Internal Controls: Help prevent theft, fraud, and unauthorized use of inventory.
• Internal Controls: Support internal and external audits.

Skills

Excel

POS systems

Inventory management

Cost control

Education

Bachelor's degree in Accountancy, Finance, Hospitality Management, or a related field

Tools

POS systems

Inventory software

Job description

Inventory Management

• Supervise daily, weekly, and monthly inventory counts.
• Reconcile physical inventory with inventory records.
• Investigate and report inventory variances.
• Monitor slow-moving, excess, and obsolete stock.

Food and Beverage Cost Control

• Calculate daily and monthly food and beverage cost percentages.
• Compare actual costs against budget and investigate significant variances.
• Monitor waste, spoilage, breakage, and staff meals.
• Work with the Executive Chef and Restaurant Manager to improve cost efficiency without compromising quality.

Recipe and Menu Costing

• Maintain standard recipes and portion sizes.
• Calculate the cost of each menu item.
• Update recipe costs when supplier prices change.
• Analyze menu profitability and identify high-margin and low-margin items.

Purchasing and Receiving

• Review purchase orders for compliance with approved procedures.
• Verify that received quantities and prices match purchase orders and supplier invoices.
• Help evaluate supplier pricing and identify cost‑saving opportunities.

Financial Reporting

Prepare regular reports on:

• Food cost %
• Beverage cost %
• Gross profit %
• Inventory turnover
• Waste and spoilage
• Purchase price variances
• Menu item profitability
• Monthly cost analysis

Internal Controls

• Ensure segregation of duties in purchasing, receiving, and inventory.
• Monitor compliance with standard operating procedures.
• Help prevent theft, fraud, and unauthorized use of inventory.
• Support internal and external audits.

Qualifications

• Bachelor's degree in Accountancy, Finance, Hospitality Management, or a related field.
• Experience in cost control, accounting, or inventory management, preferably in the hospitality industry.
• Proficiency with restaurant POS and inventory systems.
• Strong skills in Microsoft Excel