Department: Finance / Catering Operations Industry: Catering, Hospitality, Food Services, Facilities Management
Key Responsibilities Cost Control & Financial Management Monitor and control food, beverage, and operational costs across all catering sites and projects. Analyze daily, weekly, and monthly cost reports and identify variances. Ensure compliance with approved budgets and cost control procedures. Review and validate catering contract profitability and margins. Conduct detailed cost analysis and recommend corrective actions to management. Food Cost & Menu Analysis Develop and maintain standardized recipe costing sheets. Monitor food cost percentages and consumption trends. Analyze menu profitability and recommend menu engineering initiatives. Track wastage, spoilage, and yield variances to minimize losses. Ensure accurate portion control and adherence to recipe standards. Inventory & Stock Management Supervise inventory control processes across central kitchens, warehouses, and catering sites. Conduct periodic physical stock counts and reconciliation. Monitor stock movements, transfers, and consumption patterns. Investigate inventory discrepancies and implement corrective actions. Ensure proper FIFO (First-In-First-Out) and stock rotation practices. Procurement & Supplier Cost Management Review purchase requisitions, purchase orders, and supplier quotations. Monitor market prices and identify opportunities for cost savings. Coordinate with Procurement to ensure competitive sourcing. Verify supplier invoices against approved purchase orders and delivery records. Catering Operations Support Work closely with Executive Chefs, Site Managers, Operations Managers, and Procurement teams. Monitor labor productivity and staffing costs at catering sites. Support mobilization of new catering projects through budget planning and cost forecasting. Analyze meal counts, consumption reports, and client billing accuracy. Reporting & Compliance Prepare monthly Food Cost Reports, Inventory Reports, and Profitability Analysis. Generate management reports highlighting key cost performance indicators. Support internal and external audits. Ensure compliance with company policies and client contractual requirements.
Qualifications Bachelor's Degree in Accounting, Finance, Hospitality Management, or related field. Professional qualification (CMA, ACCA, CPA) is preferred. Minimum 5–8 years of experience in Cost Control within large-scale catering, remote site catering, industrial catering, or hospitality operations. Experience managing multiple catering sites and high-volume meal production is highly preferred. Required Skills Strong knowledge of Food Cost Control and Inventory Management. Experience with ERP systems such as SAP, Oracle, Microsoft Dynamics, or FMCG/Catering software. Advanced Microsoft Excel skills (Pivot Tables, VLOOKUP/XLOOKUP, Power Query). Strong analytical and reporting capabilities. Knowledge of menu costing, recipe costing, and catering contract profitability. Excellent communication and stakeholder management skills. Key Performance Indicators (KPIs) Food Cost % vs Budget Inventory Variance %Waste Reduction %Contract Profitability Purchase Price Variance (PPV) Stock Accuracy & Reconciliation Labor Cost % vs Revenue Monthly Cost Savings Achieved Timeliness and Accuracy of Cost Reports Preferred Experience Industrial Catering Remote Camp Catering Oil & Gas Catering Operations Facilities Management Catering Services Central Kitchen Operations High-Volume Catering (5,000+ meals per day)