Cost Control Accountant (F&B)

• Monitor daily, weekly, and monthly inventory levels across all trucks.Conduct spot checks and monthly physical stock counts.Ensure FIFO (First In, First Out) practices are implemented
  
• Analyze food and beverage consumption and identify variances between theoretical and actual costs.
  
• Generate regular cost control and variance reports.
  
• Highlight and investigate reasons for any significant deviations.
  
• Prepare and analyze direct and indirect costs for all operational units (kitchen, food trucks, etc.).
  
• Create detailed cost breakdowns per food item (dish, meal, or beverage).
  
• Track inventory movements and analyze daily variances between received and used quantities.
  
• Calculate daily operating costs for each mobile unit and submit weekly reports.
  
• Monitor actual expenses versus forecasted budgets and investigate variances.
  
• Coordinate with operations and procurement teams to optimize cost control and profitability.
  
• Track vendor performance and compare prices across suppliers.
  
• Ensure purchases are cost-effective and within approved budgets.
  
• Prevent over-ordering and stock hoarding.
  
• Ensure all trucks follow food safety and hygiene standards.Track expiration dates and ensure all ingredients are within shelf-life.
  

Requirements

• Bachelor's degree in accounting or equivalent.
  
• 2–4 years of experience in cost accounting, ideally in restaurants or food service businesses with mobile units.
  
• Strong Excel skills; experience with accounting tools like QuickBooks or Zoho is a plus.
  
• Solid understanding of inventory control and food costing systems.
  
• High attention to detail and quick report turnaround.