Cost Controller

Key Responsibilities

Cost Monitoring and Analysis: Track food, beverage and operational expenses to ensure they align with budgets. Analyse variances between actual and projected costs to identify areas of improvement.

Inventory management: Monitor stock levels of ingredients and supplies to prevent overstocking or shortages. Conduct regular inventory audits to minimize waste, theft or spoilage

Menu Costing: Calculate the cost of each menu item based on ingredient prices, portion sizes, and preparation methods. Ensure pricing supports profitability while remaining competitive.

Budget preparation: Assist in creating and managing the cafeteria’s budget, forecasting expenses, and setting financial targets.

Vendor and Supplier Coordination: Negotiate with suppliers for cost-effective pricing and quality ingredients. Monitor supplier performance to ensure timely deliveries and adherence to agreements.

Waste Reduction: Identify sources of waste (e.g., excess portions, spoilage) and implement strategies to minimise them, such as portion control or repurposing leftovers.

Financial Reporting: Prepare reports on costs, profits, and financial performance for management. Provide insights and recommendations to improve efficiency.

Compliance and Standards: Ensure adherence to food safety regulations, quality standards and University financial policies.

Industries:Health, Wellness & Fitness

Function: Others