Cost Control Manager

About the role

Manage and analyze food cost, COGS, inventory, wastage, yield, portion control and cost variances to improve profitability. Lead menu costing and engineering, reviewing recipe costs, selling prices and margins to support commercial decisions.

Key responsibilities

• Analyze food cost, COGS, inventory, wastage, yield and portion control, identifying profitability opportunities.
• Lead menu costing and engineering, reviewing recipe costs, selling prices, margins and product profitability.
• Strengthen controls across purchasing, receiving, inventory, stock movements and POS systems, conducting operational audits and investigating discrepancies.
• Prepare cost forecasts, budgets, KPI reports and management analysis in collaboration with Operations, Culinary, Procurement and Finance.

Required profile

• Minimum 5 years of F&B cost‑control experience in restaurants, multi‑brand groups, QSR or hotel operations.
• Strong practical knowledge of food cost, COGS, inventory control, wastage, yield, recipe/menu costing and cost variance analysis.
• Excellent analytical and reporting skills with GCC experience and ability to work with operational and finance teams.

Required skills

• Food cost analysis
• COGS management
• Inventory control
• Menu costing
• Cost variance analysis
• Analytical reporting