Job description for Cost Control Specialist at Resto Gurih 7
Role Summary
Monitor and control cost, inventory, waste, and operational variances across Gurih 7 & Rumah Talas to support accurate reporting, strong cost discipline, and better profitability.
Key Responsibilities
- Monitor food cost, COGS, stock movement, usage, waste, spoilage, and inventory variance.
- Conduct regular stock opname and reconcile physical stock vs system records.
- Review purchasing, receiving, store issue, transfer, production usage, and sales-related stock movement.
- Monitor recipe costing, portion control, yield, BOM, and selling price impact.
- Identify abnormal usage, shrinkage, wastage, leakage, potential fraud, and recurring cost issues.
- Prepare cost control reports, variance analysis, stock reports, and clear findings for FAT SPV and management.
- Coordinate with Kitchen, Store/Warehouse, Purchasing, AP/AR, Finance & Treasury, Accounting & Tax, and Operations to improve cost discipline.
Requirements
- Bachelor’s degree (S1) in Accounting, Finance, Hospitality, Business, or a related field.
- Minimum 2 years of experience in cost control, F&B cost control, inventory control, or similar role.
- Strong understanding of food cost, COGS, stock opname, inventory movement, waste, variance, and recipe costing.
- Good Excel/Google Sheets skills; comfortable with POS/ERP/inventory systems.
- Detail-oriented, analytical, accurate, and structured.
- Firm, objective, and confident in following up findings with related departments.
- Strong integrity, discipline, and accountability.
- Bonus: experience in restaurant, hotel, catering, bakery, retail food, or multi-outlet business.
