Food & Beverage Cost Controller

K sh 140,000 – 175,000 gross / month

Nairobi, Kenya

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.

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Documents

Required documents

CV required · Cover letter optional

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Curriculum Vitae (CV)

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Application Questions

Can you build a recipe-costing workbook with BOM and yields? *

YesNo

Have you run a full inventory cycle end-to-end? *

YesNo

Are you comfortable challenging outlet heads on variances? *

YesNo

Share a project where you cut F&B cost by ≥2 percentage points.

How do you detect and curb bar pilferage?

Which BI/Excel dashboards have you built recently?

What was your most recent month’s theoretical vs actual variance?

Extras

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