Inventory and Cost Management Specialist

With over 2,400 outlets in 23 countries, Minor Food is one of the largest quick-service and casual dining restaurant chains in the Asia-Pacific region. We dedicate ourselves to diversifying and strengthening our portfolio of brands in order to increase our company's global presence. With a commitment to delivering customers unexceptional experiences with a 100% satisfaction rate and maximizing stakeholder values, we want to become a global leader in food service and restaurant operations.

Minor Food is seeking a passionate and motivated individual to join our team as a Inventory and Cost Management Specialist in Indonesia who is eager to contribute to the growth of our business and aspiring to join a leading global F&B player.

Key Responsibilities

• Monitor food, beverage, and packaging cost by brand, outlet, and menu item; maintain accurate recipes, yields, portion standards, and BOM in the ERP system.
• Analyze theoretical vs. actual cost weekly and monthly, as well as variances against budget, standard cost, and prior periods; lead root cause investigations with store managers and follow up on corrective actions.
• Plan, supervise, and reconcile month-end stock counts and spot checks across outlets and warehouse; monitor wastage, spoilage, and inventory adjustments, and ensure timely posting of results.
• Track supplier price changes for key raw materials and packaging, assess their impact on product margins, and flag deviations from supplier contracts.
• Ensure inventory and cost transactions are complete and accurate for closing; prepare COGS, inventory valuation, gross margin reports, and cost dashboards for management.
• Support annual budgeting and forecasting for COGS; provide costing and margin simulations for new menu launches and price changes.
• Enforce SOPs for goods receiving, inventory transfers, and wastage recording; identify cost-saving opportunities and support internal and external audits.

Requirements

• Bachelor's degree in Accounting, Finance, or Economics.
• Minimum 4 years of relevant experience in Cost Control, preferably in the F&B, hospitality, or retail industry.
• Strong knowledge of food cost, inventory control, stock movement, purchasing, wastage, and cost analysis.
• Experienced in inventory reconciliation, stock variance analysis, and audit compliance.
• Strong analytical, numerical, and problem-solving skills with high attention to detail.
• Good understanding of accounting principles and financial reporting.
• Proficient in Microsoft Excel and familiar with ESB.
• Strong communication and coordination skills to work effectively across cross-functional teams (Operations, Purchasing, Warehouse, Marketing, and Finance).
• Able to work independently and effectively in a fast-paced environment.