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Cost Controller

4 months ago

Doha, Qatar Utiliex Full time

_Scope:_

Role:
Controller is responsible for controlling and managing the food and beverage costs of Utiliex Administration of Restaurants. You will be responsible for monitoring and analyzing spending, identifying and implementing cost-saving measures, and ensuring compliance with budget and profitability goals. You will also play a key role in menu costing, inventory management, and vendor relationships.

Main Responsibilities
Includes but not limited to:
1. **Cost Control and Analysis**:
Monitoring & Reporting: Track and analyze daily, weekly, and monthly food & beverage costs against budget and benchmarks.

Variance Analysis: Investigate and explain significant deviations from budget and identify cost-saving opportunities including food purchasing, inventory management, portion control, and labor utilization. You will be responsible for checking inventory submissions, ensuring completion and filing, validating inventory drafts, and raising concerns and deviations to the operations team.

Implementation: Develop and implement strategies to minimize waste, control food portions, optimize labor costs, and secure better vendor pricing.

Reporting: Prepare and present cost control reports to management, highlighting trends and actionable insights. Ensure all transactions in Foodics are completed accurately, including stocks linked to all locations and creation of new SKU’s for new products.

2. **Menu Management**:
Menu Costing: Develop and maintain accurate costings for all menu items. Analyze menu profitability and recommend changes to improve margins. Assist with menu development and pricing strategies.

Profitability Analysis: Evaluate menu profitability to identify low-performing items and suggest changes to improve margins.

Collaboration: Work with the chef and management to develop new menu items and optimize pricing strategies based on cost analysis.

3. **Inventory Management**:
Control Systems: Implement and maintain effective inventory control systems to minimize waste and spoilage.

Cycle Counts: Conduct regular inventory cycle counts and reconcile discrepancies to ensure accuracy.

Par Levels: Manage par levels for all food and beverage items, ensuring timely ordering and avoiding stockouts.

Inventory Optimization: Analyze inventory data to identify potential for consolidation, standardization, and cost reduction. Check WH and store summaries of invoices, reconcile stock movements, and manage petty cash submissions and receipts.

4. **Vendor Management**:
Negotiate and maintain contracts with food and beverage vendors.

Monitor vendor performance and ensure quality and price compliance.

Research new vendors and identify opportunities for cost savings.

Performance Monitoring: Track vendor performance, ensuring compliance with contracted terms and product quality.

New Vendor Research: Research and identify new vendors offering better pricing, quality, or innovative products.

Budgeting & Forecasting: Assist with creating and monitoring departmental budgets and forecasting future expenses.

Operational Procedures: Develop and implement operational procedures to streamline processes and enhance cost control.

Special Projects: Undertake special projects assigned by management, often related to cost analysis or implementing new cost-saving initiatives.

Industry Knowledge: Stay informed about industry trends and best practices in restaurant cost control to ensure effective strategies.

1. **Leadership**: Leading by example, demonstrating strong work ethic and a team player.

2. **Problem-solving**: Thinking on their feet, finding creative solutions to challenges, and troubleshooting, adapting to unexpected situations.

3. **Stress management**:
Thriving in a fast-paced and demanding environment while maintaining composure and a professional demeanor. Working effectively under pressure without compromising quality or safety.

Qualifications:
Bachelor's degree in Business Administration, Accounting, Hospitality Management, or related field.

Minimum 3-5 years of experience in restaurant cost control or a related field.

Strong analytical and problem-solving skills.

Excellent communication and interpersonal skills.

Proficient in Microsoft Office Suite, including Excel and POS system.

Understanding of food and beverage operations is a plus.

Pay: From QAR4,500.00 per month

Application Question(s):

- Must hold residence ID and can transfer within 1 month.

**Education**:

- Bachelor's (required)

**Experience**:

- relevant: 3 years (required)

Application Deadline: 31/03/2024
Expected Start Date: 01/05/2024