Cost Controller
AI summary
Eric Kayser Nigeria is hiring a Cost Controller to supervise, monitor and control food, beverage, production, inventory and purchasing costs across the business. The role works closely with Finance, Operations, Procurement, Store, Kitchen, Pastry and Bar departments to ensure accurate cost-control reporting and system management. There are 2 openings based in Victoria Island - Lagos and Abuja on a full-time basis.
- 2 openings available in Lagos and Abuja
- Full-time role in the Accounting & Finance department
- Focus on food, beverage, production, inventory and purchasing cost control
- Requires close coordination with Finance, Operations, Procurement, Kitchen and Bar teams
- Involves recipe management, costing and variance reporting
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AI salary guide
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- UnclearRelated work experienceThe text mentions experience, but the exact level should be confirmed at source.
- RequiredEducation or certification mentioned in the postThe captured text mentions education, a diploma, certificate, or licence.
- PreferredPractical evidence in hospitality, restaurante, technologyThe tags and summary point to skills connected with this role.
- RequiredAvailability to work in Not specifiedThe vacancy is associated with this location.
- UnclearComfort with the Full Time contract termsConfirm hours, duration, probation and benefits at the original source.
Documents to prepare
- Likely requiredUpdated CV
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- OptionalProfessional references
- Role specificAcademic or professional certificates
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Application tips for this job
- Place your strongest Cost Controller evidence in the first half of your CV.
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Interview preparation
- What experience makes you a strong fit for this Cost Controller role in hospitality, restaurante?
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- Are you available to work in Not specified under the listed contract or schedule?
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Original source description
Cost Controller at Eric Kayser Nigeria (2 Openings)
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Sep 29, 2026, 7:04 AM
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View all Food Services & Catering jobs
Eric Kayser Nigeria is part of the globally renowned Maison Kayser brand, founded by master baker Eric Kayser in Paris, France. Established in Nigeria to bring authentic French bakery excellence to the local market, Eric Kayser Nigeria is known for its commitment to artisanal craftsmanship, high-quality ingredients, and exceptional customer experience.
With locations in key parts of Lagos—including Victoria Island, Ikoyi, and the Murtala Muhammed Airport—Eric Kayser Nigeria offers a wide range of freshly baked breads, viennoiseries, pastries, and gourmet meals, all made with the finest techniques and natural sourdough.
At the heart of Eric Kayser Nigeria is a dedication to excellence, innovation, and hospitality, making it a preferred destination for both everyday indulgence and premium café experiences.
We are proud to uphold the global Kayser tradition while infusing it with local relevance and exceptional service tailored to the Nigerian market.
We are recruiting to fill the position below:
Job Title: Cost Controller
Locations:
Victoria Island - Lagos and Abuja
Employment Type: Full-time
Department: Accounting & Finance
Job Purpose
The Cost Control Supervisor will also identify and report variances that may affect the profitability of the business and provide management with accurate periodic cost-control reports.
The Cost Controllerwill be responsible for supervising,monitoring and controlling food, beverage, production, inventory, and purchasing costs across the business.
The role will work closely with the Finance, Operations, Procurement, Store, Kitchen, Pastry, Bar, and other relevant departments to ensure that recipes, production records, stock movements, and purchase prices are accurately captured and maintained on the cost control system.
Key Responsibilities
- Cost Control System (Software) Management:
- Learn and fully understand the company’s cost control system and processes.
- Liaise with relevant departments to resolve discrepancies identified on the system.
- Ensure that all relevant cost, recipe, inventory, and production information is accurately maintained on the system.
- Regularly review system (software) information for completeness and accuracy.
- Recipe Management and Costing:
- Work closely with Executive Chefs, Kitchen Heads, Pastry, Bar, Operations, and Finance to review all existing recipes on the system.
- Obtain all outstanding recipe information from the relevant departments and ensure they are correctly uploaded.
- Validate existing recipes to ensure quantities, ingredients, yields, and costing information are accurate.
- Regularly review recipes for cost changes and discrepancies.
- Report significant recipe-cost variances to management.
- Identify recipes that are incomplete or missing from the system.
- Production Monitoring and Reporting:
- Investigate material discrepancies in conjunction with the relevant department.
- Ensure daily or periodic production information is accurately entered into the cost control system (software).
- Collect production records from all relevant production departments.
- Prepare production variance reports for management.
- Review production inputs and outputs to determine expected versus actual yields.
- Identify unusual production variances, wastage, shortages, or inconsistencies.
- Inventory and Stock Control:
- Validate stock balances and ensure discrepancies are appropriately reported and resolved.
- Compare physical stock quantities against quantities recorded on the system (software).
- Monitor stock movements to identify unusual consumption, wastage, shortages, or other cost-control concerns.
- Regularly review stock records across stores and operational departments.
- Conduct or participate in physical stock counts.
- Identify and investigate stock variances.
- Purchase Price Monitoring:
- Compare current purchase prices against previous purchases and established costs.
- Maintain appropriate purchase-price comparison and variance records.
- Review purchase prices of raw materials and other relevant inventory items.
- Identify significant price increases or unusual fluctuations.
- Work with Procurement and Finance to understand material price changes.
- Variance Analysis:
- The Cost Controller will monitor and report variances relating to:
- Food and beverage costs
- Production inputs and outputs
- Stock and inventory
- Actual versus system stock
- Consumption and wastage
- Recipes and recipe costing
- Raw material prices
- Significant variances must be investigated and escalated to the appropriate management members.
- Cost Control Reporting:
- Prepare and submit comprehensive cost-control reports on a:
- Monthly basis
- Bi-weekly basis
- Other periodic basis as required by management
- Educational Qualifications
- Minimum Bachelor’s Degree or HND in Accounting, Finance, Business Administration, or a related discipline.
- Specialisation or professional training in Cost Accounting, Cost Control, Inventory Management, or a related area will be an advantage.
- Experience Requirements:
- Candidates should have practical exposure to food and beverage costing, inventory control, recipe costing, production monitoring, and variance analysis.
- Experience working in an operation comprising multiple production and service areas, such as restaurant kitchens, pastry, bakery, ice cream, bar, beverage, and related departments, will be an advantage.
- Experience working within a multi-department restaurant or hospitality operation is strongly preferred.
- Relevant experience in cost control within the hospitality, restaurant, food service, or related industry is required.
- Strong understanding of hospitality inventory and cost-control systems is required.
- Skills and Competencies:
- The successful candidate should possess:
- Strong communication and follow-up skills
- Strong reporting capabilities
- Ability to work with cost-control and inventory management systems
- Ability to investigate discrepancies objectively
- Strong understanding of cost and inventory controls
- Strong numerical and analytical skills
- Inventory reconciliation skills
- Excellent attention to detail
- High level of integrity and accountability
- Production and yield analysis skills
- Recipe costing and food-cost analysis skills
- Ability to work effectively with Finance and Operations teams
- Purchase-price variance analysis
- Good Microsoft Excel skills
- Initial Performance Expectations:
- The successful candidate will be expected to develop a strong understanding of the company’s cost-control processes and system within 2026.
- The initial priorities will include:
- Completing all missing recipes on the system.
- Establishing accurate production reporting across departments.
- Establishing consistent variance analysis and reporting.
- Reviewing and validating existing recipes.
- Monitoring raw-material purchase-price movements.
- Understanding and mastering the cost-control system (software).
- Reconciling physical stock against system stock.
- Producing reliable bi-weekly and monthly management reports.
- Salary Range
- N700,000 - N1,000,000 monthly (Subject to experience and interview assessment).
- How to Apply
- Interested and qualified candidates should send their CVs to:
- careers@erickayserng.com
- using the job title as the subject of the mail.
- Application Deadline:
- 29th September, 2026.
- View all Jobs in Nigeria
- Lagos State and 2 other locations
- Lagos State
- ,
- Victoria Island
- ,
- Abuja
- Cost Controller job vacancies in Nigeria