[ref. s99124702] Cost Controller (Inventory and Procurement) (Food & Beverage / Restaurants)

Job Description

Location :- Al Ain, UAE

Brief about company :- Mazrui International isa diversified holding group with businesses across different industries such as Financial Investments, Oil & Gas/Oilfield Services, Restaurants/F&B, Hospitality, Construction, Trading and Distribution (Pharmaceuticals, Medical Devices, Industrial Equipment), Real Estate, Retail Education etc.

This role is with Kaaki W Nos (Lebanese Chain of Restaurants). It is part of Mazrui International.

Websites :-

https://kaakiwnos.ae/ (Chain of Lebanese Restaurants)

https://www.mazruiinternational.ae/ (Main Holding Group)

Designation :- Cost Controller (Inventory and Procurement)

The role requires close coordination with the culinary and operations teams to monitor, report, and optimize food and beverage costs. You will also analyze cost variances, implement cost-saving measures, and maintain profitability without compromising quality.

Key Responsibilities :-

Inventory & Stock Control:

• Manage the full cycle of inventory across central kitchen and all branches from procurement to storage to issuance.
• Maintain accurate & updated records of all stock, including daily consumption, expiration & shelf life.
• Conduct daily spot checks for perishable items and lead monthly physical counts for all stock.
• Monitor inventory movement, aging & usage trends to minimize waste and prevent stock-outs or overstocking.
• Support inventory optimization through regular analysis and forecast alignment.

Procurement & Receiving:

• Align purchasing with consumption forecasts, menu rotation, seasonality & marketing plans.
• Review supplier deliveries for quantity, quality, pricing accuracy & compliance with purchase orders.
• Ensure proper labeling of receiving dates and maintain digital records of all received items
• Support vendor coordination and maintain strong supplier relationships to ensure timely and cost-effective deliveries.

Recipe Standardization & Costing:

• Work with the Executive Chef to develop, update & standardize all recipes with accurate yield data.
• Collaborate with the culinary and operations teams on menu engineering, including portion control and cost-to-price optimization.
• Ensure recipe costings are accurate and fully integrated with the POS system.
• Regularly review item profitability and suggest adjustments based on ingredient costs and sales performance.

Waste Management:

• Track and record daily food and packaging waste across all locations
• Monitor waste percentages and highlight areas of inefficiency or loss.
• Coordinate with kitchen and branch teams to implement reduction strategies and enforce waste protocols.

Reporting & Cost Analysis:

• Submit weekly and monthly reports covering stock levels, wastage, theoretical vs actual food cost, and variances.
• Analyze ingredient costs, consumption patterns, portion sizes, and menu pricing to identify cost-saving opportunities.
• Generate reports to assist in strategizing for pricing, procurement, and inventory control.
• Assist in developing annual food cost budgets and operational forecasts.

Vendor Management:

• Support the negotiation of terms with suppliers for pricing, delivery timelines, and product quality.
• Maintain accurate supplier databases and evaluate performance
• Work with the purchasing to secure competitive deals while meeting brand quality standards.

Compliance & SOP Enforcement:

• Ensure all procurement, storage, issuance, and waste tracking activities follow internal policies
• Conduct regular spot checks & audits across branches to verify compliance and identify gaps.
• Assist in the development and reinforcement of SOPs related to cost control and inventory
• Provide training to relevant staff to uphold best practices in stock handling and waste reduction.

Please apply by attaching your CV only if you have relevant experience and qualifications.

Due to high volume of applications, only shortlisted candidates will be contacted.