Position Summary

The Assistant Cost Controller is responsible for overseeing and managing cost control activities across all Capital Motion venues. This role ensures accurate tracking of food, beverage, and operational costs, supports profitability analysis, and enforces cost control procedures in alignment with company standards. The Assistant Cost Controller works closely with finance, procurement, and operations teams to monitor consumption, reduce waste, and optimize margins across the group.

Key Responsibilities

Cost Monitoring Analysis

Track and analyze food, beverage, and operational costs across all venues. Monitor daily consumption reports and identify variances against budgeted costs. Conduct regular cost audits and provide actionable insights to management.

Inventory Stock Control

Oversee inventory management processes, including stock counts, reconciliations, and variance reporting. Ensure accurate recording of transfers, wastage, and spoilage. Work with procurement and kitchen teams to maintain optimal stock levels and reduce excess inventory.

Menu Recipe Costing

Review and validate recipe costing for all menu items in collaboration with culinary teams. Support menu engineering initiatives by analyzing profitability and recommending adjustments. Ensure costing data is updated in POS and inventory systems.

System Process Management

Maintain and update cost control systems and databases. Ensure integration between POS, inventory, and accounting platforms for accurate reporting. Identify opportunities to automate and streamline cost control processes.

Compliance Reporting

Ensure adherence to internal cost control policies and procedures. Prepare weekly and monthly cost reports for senior management. Support financial audits and provide documentation related to cost control.

Team Collaboration

Work closely with venue managers, chefs, and procurement officers to ensure cost awareness and accountability. Provide training and support to operational teams on cost control practices. Participate in cross-functional meetings to align cost strategies with business goals.

Qualifications

Bachelor’s degree in Finance, Accounting, or Hospitality Management. 4–6 years of experience in cost control, preferably in hospitality or F B. Strong understanding of inventory systems, recipe costing, and POS integration. Proficiency in Excel and cost control software (e.g., FMC, Adaco, and Supy or similar). Excellent analytical, organizational, and communication skills. Ability to work across multiple venues and manage competing priorities. High attention to detail and commitment to accuracy. Supy system experience is an advantage, particularly in inventory management, purchasing, stock movements, and cost monitoring. Knowledge of F B cost control, food and beverage costing, inventory control, and stock management.

Other

Performs other related tasks as assigned by management. May be required to travel between venues and support during audits or operational