- Petaling Jaya Selangor Malaysia
Kerja Sepenuh Masa Cost Controller (Non-Halal Restaurant), Gaji tinggi MYR 5,600 di Bottega Mediterranea Selangor - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Job Summary
Responsible for monitoring food, beverage, inventory, and operational costs across all restaurant outlets, Central Kitchen, and warehouse operations by ensuring accurate inventory records, product costing, stock control, and cost analysis to support profitability and operational efficiency.
Key Responsibilities
· Cost Monitoring & Analysis
o Monitor and analyse food, beverage, packaging, labour-related, and operational costs across all business units to ensure cost efficiency and profitability.
o Prepare regular cost analysis, variance reports, and performance summaries, highlighting unusual cost movements and recommending corrective actions.
o Review actual costs against standard recipes, budgets, and historical trends to identify opportunities for cost savings.
o Support the Chief Accountant by providing cost-related analysis for management reporting and operational decision-making.
o Monitor gross profit margins and assist management in improving overall financial performance.
· Inventory & Stock Control
o Conduct scheduled and ad hoc inventory counts at restaurant outlets, Central Kitchen, and warehouse facilities.
o Verify inventory movements, transfers, adjustments, and stock write-offs to ensure proper authorisation and accurate financial recording.
o Investigate inventory discrepancies and recommend corrective actions to minimise stock losses and wastage.
o Ensure inventory records accurately reflect physical stock balances through regular reconciliation activities.
o Monitor expiry dates, spoilage, damaged stock, and stock rotation practices to minimise unnecessary losses.
· Product Costing
o Maintain accurate recipe costing and standard costing for all food and beverage items.
o Review recipe yields, portion sizes, and ingredient usage to ensure costing accuracy.
o Support menu pricing reviews by providing updated cost analysis and profitability calculations.
o Work closely with the Executive Chef and Operations team to evaluate new menu items before implementation.
o Monitor fluctuations in ingredient costs and recommend pricing or recipe adjustments where appropriate.
· Purchasing & Supplier Coordination
o Review purchase prices against approved supplier quotations and contracted pricing.
o Coordinate with the Purchasing Department to identify cost-saving opportunities while maintaining product quality.
o Monitor price fluctuations of key ingredients and report significant changes to Management.
o Verify supplier invoices against purchase orders and goods received documentation when required.
· Restaurant Cost Control
o Conduct regular outlet visits to verify stock handling procedures and inventory controls.
o Review recipe compliance, portion control, and food preparation practices to ensure consistency with Company standards.
o Work closely with Outlet Managers and Kitchen teams to identify operational inefficiencies contributing to excessive food cost or wastage.
o Support investigations into inventory shortages, stock variances, and unusual cost movements.
· Reporting & Coordination
o Prepare weekly and monthly cost reports, inventory analysis, and variance reports for management review.
o Provide recommendations to improve inventory accuracy, cost efficiency, and operational profitability.
o Coordinate with Finance, Purchasing, Operations, and Central Kitchen teams to ensure consistent inventory and costing practices.
o Support budgeting, forecasting, and financial planning by providing accurate operational cost information.
· Systems & Continuous Improvement
o Maintain accurate inventory and costing information within the Company's accounting and inventory management systems.
o Support the implementation of improved inventory control procedures and digital cost monitoring tools.
o Assist in developing standard operating procedures related to inventory management and product costing.
o Recommend improvements that enhance inventory accuracy, reduce waste, and strengthen internal controls.
· Requirements
o Diploma or Degree in Accounting, Finance, Business, or related field.
o Minimum 2–3 years of experience in costing, inventory, or finance operations.
o Strong understanding of inventory and cost control procedures.
o Experience in restaurant, hospitality, food manufacturing, or Central Kitchen operations is highly preferred.
o Strong understanding of recipe costing, yield analysis, and menu engineering.
o Familiarity with inventory management systems and POS integration.
o Willingness to travel regularly between outlets, Central Kitchen, and warehouse locations.
o Possess a valid driving licence and own transportation (preferred), as regular site visits are part of the role.
· Job Location
o Kuala Lumpur
o Petaling Jaya
o Penang
o Johor Bahru
Pay: RM5,000.00 - RM5,600.00 per month
Work Location: In person
Peringatan Penting
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