Job Summary:

The Cost Control Manager will be responsible for overseeing the cost management processes for all branches of the restaurant chain. This includes monitoring food, beverage and utensils costs, ensuring proper inventory control, and working with branch managers to maintain profitability. The role involves creating reports, conducting cost analysis, and implementing strategies to reduce waste while maintaining the high-quality standards of our brand.

Key Responsibilities:

• Regularly analyze food and beverage costs across all branches, providing detailed reports and insights to the management team.
• Implement and oversee systems to track, reduce, and manage food waste, as well as introduce sustainability initiatives (e.g., recycling programs, energy-efficient practices etc.)
• Oversee inventory management processes to ensure proper stock levels and reduce waste or spoilage.
• Establish, track, and report on key performance indicators (KPIs) related to food and beverage costs, waste reduction, and inventory turnover.
• Prepare end of month reports (COGS report, Inventory discrepancies, Menu Engineering).
• Identify areas for cost improvement and work with management to implement cost-saving measures without compromising quality.
• Negotiate favorable terms with suppliers, monitor supplier performance, ensure timely delivery of quality ingredients, and ensure timely receipt of invoices from both suppliers and branches.
• Analyze the menu by evaluating the profitability of individual items and recommend pricing adjustment based on cost analysis and market trends.
• Regularly conduct benchmarking against industry standards and competitors to stay informed on market trends, ingredient price fluctuations, and new cost control technologies.
• Perform routine audits across all branches to ensure recipe adherence and accurate cost control practices.
• Ensure cost control practices are standardized and followed consistently across all international branches.

Qualifications:

• Bachelor’s degree in Business Administration, Accounting, Finance, or a related field.
• Minimum of 5 years of experience in cost control, preferably in the food and beverage or hospitality industry.
• Proficiency in using OMEGA software for cost control and inventory management is highly desirable.
• Strong analytical skills with the ability to interpret financial data and provide actionable insights.
• Experience with inventory management and cost control software.
• Excellent communication and organizational skills, with the ability to work across multiple locations and cultures.
• English is a must, French, Spanish or German are welcomed