Food & Beverage Cost Controller

Hospitality

K sh 140,000 – 175,000 gross / month

Openings: 1 Location: Nairobi – Head office Overview: Our client is looking for an F&B Cost Controller to protect margin through recipe standardization, inventory discipline, and timely flash reporting that outlet leaders can act on. Key Responsibilities: - Maintain recipe database (yields, wastage, theoretical costs). - Produce daily/weekly flash reports; analyze variances and trends. - Lead monthly stock takes; run surprise spot checks. - Audit receiving (GRN vs invoice); monitor market price changes. - Partner with chefs/bar managers on menu costing and portion control. - Build a weekly F&B dashboard for ops and finance. Education & Experience: - Diploma in Accounting/Hospitality. - 2–3 years hotel/restaurant cost control or inventory accounting. Skills & Tools: - Tools: inventory & recipe software, POS back-office, Excel/BI. - Skills: advanced Excel, analytical thinking, stakeholder influence, integrity. KPIs: - Theoretical vs actual variance; stock-take accuracy; wastage %; cost % trend. Work Conditions: - Office hours + service-period presence; peak-season flexibility. Compensation (Kenya) KES 140,000–175,000/month. Benefits Medical; meals; uniform (where required). Growth Path Senior Cost Controller → Assistant Finance Manager → Finance.