Cost Controller at Reeds Africa Consult

Responsibilities

Cost Management:

• Monitor and analyze daily operational costs, including food and beverage expenses, labor costs, and overhead expenditures.
• Identify cost-saving opportunities and propose actionable strategies to enhance operational efficiency.

Inventory Oversight:

• Oversee the restaurant's inventory management process, ensuring accurate recording of stock movements, consumption, and replenishment.
• Conduct regular inventory reconciliations to minimize discrepancies and losses.

Menu Costing and Pricing:

• Collaborate with the culinary and management teams to accurately cost menu items, considering ingredient costs, portion sizes, and recipe variations.
• Assist in setting menu prices that align with cost structures, market trends, and profit targets.

Budget Compliance:

• Work closely with the finance team to establish budgetary guidelines for various operational departments.
• Monitor actual expenses against budgets and provide insights into any variances.

Vendor Management

• Negotiate with suppliers and vendors to secure competitive prices and terms for ingredients, products, and services.
• Maintain strong relationships with suppliers to ensure timely deliveries and quality products.

Data Analysis and Reporting:

• Prepare regular reports detailing cost breakdowns, variance analysis, and key performance indicators (KPIs) related to cost control.
• Provide actionable insights to management to support informed decision-making.

Process Improvement:

• Identify opportunities to streamline processes and enhance cost control mechanisms across the restaurant.
• Implement best practices and standardized procedures to optimize cost management.

Compliance and Internal Controls:

• Ensure adherence to internal control procedures to prevent waste, fraud, and misuse of resources.
• Assist in compliance with relevant regulatory and tax requirements.

Training and Education:

• Train and educate staff members on cost control procedures, portion control, and waste reduction techniques.
• Foster a culture of cost consciousness and responsible resource management.

Qualification & Experience

Education

• Bachelor's degree in Accounting, Finance, Hospitality Management, or a related field.

Experience

• Proven 2 years experience as a Cost Controller, preferably in the hospitality or fine dining industry.
• Familiarity with inventory management systems and software.
• Proficiency in Microsoft Excel and other relevant software tools.

Knowledge, skills and abilities

• Strong analytical skills and ability to interpret financial data.
• Excellent organizational skills and attention to detail.
• Effective communication and interpersonal abilities.
• Knowledge of local regulations and tax laws related to inventory and cost management.