Cost Control Restaurant jobs in Makati

Job Purpose:

The Cost Control Assistant is responsible for monitoring and maintaining cost efficiency across all food and beverage operations. This role is key in ensuring profitability through effective cost tracking, identifying wastage, and preventing financial leakage. Working closely with the kitchen, service, and finance teams, the Cost Control Assistant conducts routine audits, checks inventory levels, investigates discrepancies, and provides data-driven recommendations to improve cost control procedures.

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Key Responsibilities:

1. Inventory & Stock Management

Conduct regular physical stock takes of raw materials, kitchen supplies, bar items, and other inventory.

Monitor and update inventory levels in coordination with the kitchen and purchasing teams.

Reconcile physical inventory with system records and investigate variances.

Ensure accurate and timely entry of inventory movements into tracking systems.

2. Wastage & Breakage Monitoring

Track daily wastage reports from kitchen and service areas, including expired, spoiled, or overproduced items.

Record and monitor breakages (glassware, crockery, equipment) and identify root causes.

Coordinate with the Group Executive Chef/Executive Chef and Restaurant General Manager/Assistant General Manager to reduce avoidable losses.

3. Cost Tracking & Reporting

Prepare and update food and beverage cost reports weekly and monthly.

Analyze actual vs. theoretical costs and highlight significant deviations.

Provide cost trend analysis and assist in forecasting budgeted usage and expenses.

Maintain recipe costing sheets and ensure updated cost per dish and per item.

4. Audit & Compliance

Conduct spot-checks and surprise audits on inventory and receiving.

Ensure procedures are followed for requisition, issuance, and returns of stock.

Flag any irregularities or possible pilferage and report findings to management.

Assist in ensuring all stores and kitchens are adhering to SOPs for labeling, storage, and FIFO (first-in, first-out).

5. Coordination & Support

Work closely with the Procurement, Kitchen, and Finance departments to ensure accurate data flow.

Support new menu costing and evaluate profitability of dishes or specials.

Recommend cost-saving initiatives based on analysis (e.g., portion control, supplier pricing).

Assist in training kitchen and service staff on cost awareness and proper documentation.

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Qualifications:

Bachelor’s degree in Accounting, Finance, Hotel & Restaurant Management, or related field.

At least 1–2 years of experience in F&B cost control, inventory, or kitchen audit roles.

Strong analytical and numerical skills.

Familiarity with restaurant operations, kitchen processes, and inventory systems.

Proficient in Microsoft Excel and inventory software (e.g., POS, stock management systems).

Organized, detail-oriented, and trustworthy when handling sensitive financial data.

Job Types: Full-time, Permanent

Pay: Php40,000.00 - Php45,000.00 per month

Benefits:

• Free parking
• Health insurance
• Staff meals provided

Application Question(s):

• How soon can you start?

Work Location: In person