Minimum 2–4 years of experience as a Cost Controller, Accounts Executive, or Inventory Controller in the restaurant, hotel, or hospitality industry.
Strong experience in food & beverage cost control, recipe costing, and portion control.
Hands-on experience in inventory management, stock audits, GRN, and store control.
Ability to monitor daily consumption, wastage, and variances.
Experience preparing cost reports, food cost percentages, and variance analysis for management.
Knowledge of purchase procedures, supplier pricing, and invoice verification.
Familiarity with POS systems and inventory / accounting software.
Understanding of FIFO / FEFO, expiry control, and storage standards.
Experience coordinating with kitchen, purchasing, and accounts teams.
Strong Excel skills for data analysis and reporting.
Attention to detail, integrity, and strong analytical skills.
Prior experience in multi-outlet restaurant operations is an added advantage.
