Cost Controller - F&B at SIHAMCO

, Malé Atoll, Maldives -

Full Time

Start Date

Immediate

Expiry Date

24 Jul, 26

Salary

0.0

Posted On

25 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cost control, Inventory management, Recipe costing, Menu engineering, Cost of sales analysis, Financial reporting, Materials control, Micros POS, Advanced MS Excel, Pivot tables, VLOOKUP, Macros, Budgeting, Procurement, Data analysis, Variance reporting

Industry

Hospitality

Description

Job Summary We are seeking a detail-oriented and analytical F&B Cost Controller to oversee and manage all aspects of food and beverage cost control across our retail operations for our brand Kooz Karak. As the key “watchdog” of the F&B department, you will ensure accurate inventory management, cost monitoring, and compliance with company policies, while supporting profitability and operational efficiency. You will work closely with Finance, Procurement, and F&B teams to achieve budget targets and maintain quality standards. Responsibilities Maintain accurate recipe costing, item pricing, and system master data. You’ll lead Menu Engineering Meetings with the F&B team, dive into Cost of Sales analysis, and deliver daily, weekly, and monthly reports that help boost the bottom line. Monitor and control F&B costs in line with budget targets. Analyze daily, weekly, and monthly cost of sales and variance reports.Investigate and resolve discrepancies, wastage, and inefficiencies. Oversee physical stock counts and ensure accurate reconciliation between POS, stock control, and accounting systems. Collaborate with Procurement to source cost-effective, high-quality products. Monitor supplier pricing and negotiate fixed-term contracts where applicable. Submit accurate and timely month-end reports to the Financial Controller / F&B Director. Ensure compliance with company procedures, audit standards, and local regulations. Bachelor’s degree in Accounting, Finance or Hospitality Management Proven 3-5 years of experience as a Cost Controller within the restaurant, fast-food or hospitality industry. Strong analytical and numerical skills with exceptional attention to detail. Excellent knowledge of F&B operational processes. Strong communication and interpersonal skills to work effectively across departments. Ability to work independently and collaboratively within a team environment Ability to identify cost-saving opportunities Ability to translate complex data into actionable insights Technical Skills: • Materials Control (MC System) – Essential • Micros POS (Oracle Hospitality) – Essential • Advanced MS Excel Skills (Pivot Tables, VLOOKUP, Macros) – Essential • Sun System / Vision – Preferred • Future Log – Preferred • Netsuite (Oracle) – Preferred Languages: • English (Required) • Arabic (Plus) At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth. Our benefits include: Competitive salary packages – aligned with market standards and experience Health insurance, accommodation provided and transportation allowance Career development & Internal promotions – grow with us across departments and seasons Creative & collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality & entertainment concepts – gain experience in premium F&B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019. At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision. Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation. We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences. Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures to name a few: Kooz Karak The Groves ZodiaC Cuisine Little Krazy LucaLand El Lechazo Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion. We Are Only Getting Started! Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride. People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders. Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world. Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.

Responsibilities

The Cost Controller will manage F&B inventory, monitor cost of sales, and ensure compliance with company policies to support operational efficiency. They will also lead menu engineering meetings and provide detailed financial reports to the F&B Director.