Summary: The Group F&B Cost Controller implements and maintains cost control systems, recipe costing, and inventory audits across multiple brands and a central kitchen. Highlights: 1. Implement and maintain cost control systems across multi-brand hospitality group 2. Deep understanding of kitchen operations, procurement, and ERP inventory modules 3. Collaborate with finance and operations to maintain accurate F&B cost data Job description: **Group F\&B Cost Controller – Multi\-Brand Hospitality Group** **Location:** Muscat, Oman **Employment Type:** Full\-time **Reports to:** Group Financial Controller \& Managing Director **About the Company** A diversified food \& beverage group managing several restaurant, bakery, and café concepts supported by a centralized production kitchen. The group’s mission is to deliver consistent quality, efficiency, and profitability through strong operational systems. The company is now strengthening its cost control and inventory management functions to ensure proper food cost analysis, waste reduction, and accurate menu costing across all outlets. **Position Summary** The **Group F\&B Cost Controller** is responsible for implementing and maintaining cost control systems, recipe costing, inventory audits, and variance analyses across all brands and the central kitchen. The ideal candidate will have a deep understanding of kitchen operations, procurement processes, and ERP inventory modules, and will work closely with finance and operations to maintain accurate food and beverage cost data. **Key ResponsibilitiesRecipe \& Menu Costing** * Create and maintain accurate recipe cost cards for all menu items. * Monitor yield tests and standard portion sizes with the Executive Chef and kitchen teams. * Update cost cards regularly based on ingredient price changes. * Support menu engineering and profitability analysis by category and outlet. **Procurement \& Inventory Control** * Verify that all received goods match purchase orders, invoices, and approved supplier rates. * Supervise monthly and random stock counts at outlets and central kitchen. * Ensure correct valuation of inventory and reconciliation between theoretical and actual stock. * Track wastage, breakage, and spoilage, identifying root causes and corrective actions. * Collaborate with purchasing to monitor supplier performance and cost fluctuations. **Cost Monitoring \& Reporting** * Prepare daily, weekly, and monthly cost reports for management, highlighting variances. * Review consumption reports against sales to detect discrepancies. * Analyze kitchen productivity, yield, and wastage percentages. * Provide detailed F\&B cost summaries for each brand and recommend operational improvements. **System \& Process Management** * Maintain data accuracy within the ERP or inventory management system. * Ensure synchronization between POS, inventory, and accounting systems. * Develop SOPs for receiving, storage, production, and transfer of goods. * Assist with ERP setup and recipe integration for cost tracking automation. **Financial Coordination** * Work closely with the Group Financial Controller to ensure cost data is integrated into financial reports. * Support the budgeting and forecasting of food and beverage costs. * Participate in menu pricing reviews and profitability meetings with management. **Qualifications \& Requirements** * Bachelor’s degree in Accounting, Finance, or Hospitality Management. * Minimum **5–8 years of experience** in **F\&B cost control**, preferably within a multi\-unit restaurant or hotel group. * In\-depth knowledge of recipe costing, inventory control, and purchasing procedures. * Experience using ERP or inventory management systems (e.g., FMC, MC, Oracle, SAP). * Advanced Excel and reporting skills. * Strong analytical mindset with high attention to detail. * Ability to communicate effectively with chefs, storekeepers, and finance teams. * Familiarity with Omani F\&B operations is a must. Pay: RO800\.000 \- RO1,200\.000 per month Application Question(s): * Available To Join Immediately Work Location: In person