Job Responsibilities – Restaurant Cost Controller
- Review the document cycle and verify the accuracy of the cycle: purchase request - purchase order - receipt - storage - disbursement - production - sale.
- Calculate menu cost from recipes – sub-recipes for all items and manufactured products.
- Set selling prices for menu items according to the established pricing policy to achieve a fair profit margin.
- Perform the monthly reconciliation for the food and beverage cost account – and the actual general account, matching it with the standard cost to identify any variance, determine its causes, and understand them.
- Analyze variances in raw material quantities (shortage – surplus) for stores, branches, and the central kitchen, and review them with the managers of these departments to determine the final outcome of raw material quantity variances.
- Analyze variances in the operating equipment and tools for each branch, determining breakage – loss of equipment and specifying the quantities to be replaced.
- Analyze menu engineering.
- Analyze the break-even point.
- Analyze variances in raw material prices and purchase prices.
- Analyze sales forecasting.
- Periodic and continuous updating of the preparations sheet – monthly.
- Review and compare price quotations submitted by the Purchasing Department and approve prices.
- Determine the minimum order quantity – maximum order quantity – and reorder point for all inventory items.
- Analyze and follow up on branch disposals of raw materials and finished goods (finished products), understand their causes, and compare them with consumption and sales.
- Review and record store disbursement vouchers and addition or purchase vouchers in the accounting system for stores and branches.
- Review, record, and calculate the cost of (disposals – staff meals – officer meals – hospitality – compensations) and analyze them.
- Conduct surprise inventory counts at branches, stores, and the central kitchen weekly and prepare a report on the weekly branch visits.
- Daily follow-up with stores and purchasing to resolve any issues related to inventory, such as raw materials, invoices, and disbursement vouchers.
- Participate in the monthly inventory count for stores, the central kitchen, and branches.
