Cost Accountant F&B

Flour Pot Bistro & Bakery is a premium cafe/bakery serving all day comfort food, made with premium local ingredients to be enjoyed by families and friends. Our signature rustic elegance blends classic techniques with the freshness of seasonal, locally sourced products.

I.Basic Function/Job Summary

The F&B Cost Accountant is responsible for monitoring, analyzing, and controlling all costs related to food and beverage operations. The role ensures accurate costing of menu items, proper tracking of inventory movements, and timely reporting of variances to help management maintain cost efficiency and profitability. The F&B Cost Accountant works closely with the Kitchen, Bar, Purchasing, and Finance teams to maintain tight control over consumption, waste, spoilage, and supplier pricing.

II.Duties & Responsibilities/Key Accountabilities

ؠMonitor and analyze food and beverage costs, including raw materials, packaging, and bar inventory.

ؠPrepare daily and monthly cost reports (Food Cost %, Beverage Cost %, Cost of Sales).

ؠEvaluate consumption patterns and identify abnormal variances, wastage, or pilferage.

ؠTrack recipe-level costs and update standard costing based on price changes or new menu items.

ؠConduct random kitchen and bar spot checks.

ؠReconcile inventory records with actual usage from kitchen and bar.

ؠValidate stock transfers, spoilage reports, stock adjustments, and production records.

ؠParticipate in monthly and quarterly physical inventory counts.

ؠInvestigate discrepancies between actual count and system inventory.

ؠCoordinate with chefs and bar team to compute accurate recipe costs.

ؠUpdate costing sheets when supplier prices, portion sizes, or recipes change.

ؠSupport profitability and margin analysis of menu items.

ؠProvide insights on which items are high-cost, low-margin, or at-risk.

ؠPrepare monthly Cost of Sales, cost variance reports, waste/spoilage reports, and inventory summaries.

ؠSupport month-end closing by reconciling F&B accounts.

ؠProvide cost-related insights and recommendations to management for operational efficiency.

III.Job Specification/Entry Requirements

Age: 40 years old and below

Education: Bachelor's degree in Accountancy, Business Administration, Supply chain, Operations Management, or related field.

Work Experience: Experience in Purchasing for F&B, hospitality, restaurant operations is an advantage.

Special Skills and Qualifications:

ؠStrong decision-making skills

ؠExcellent written and verbal communication, interpersonal, and people skills

ؠStrong multitasking and problem-solving ability

ؠSelf-motivated, confident, and enthusiastic

ؠKnowledge of basic bookkeeping procedures.

ؠGood math skills and the ability to spot numerical errors.

ؠAbility to handle sensitive, confidential information.

ؠPhysically fit and computer literate

ؠHands-on experience with MS Excel.