IKEA Food & Beverage -Cost Controller

1. Cost Monitoring & Analysis

• Track daily, weekly, and monthly food costs Kuwait market wise.

• Monitor actual vs. budgeted food costs and report deviations.

• Analyze key cost drivers and provide recommendations to reduce waste or inefficiencies.

2. Budgeting & Forecasting

• Assist the IKEA Food Manager in preparing annual budgets and forecasts.

• Review historical data and future trends to make realistic cost projections.

3. Inventory & Stock Control

• Monitor stock levels and usage across IKEA Kuwait market Restaurants, Bistro, and Swedish Food Market.

• Conduct regular physical stock counts and reconcile with system data.

• Minimize waste, spoilage, and stock variances. 

4. Supplier Price Verification

• Verify that food items received are invoiced at the agreed price.

• Monitor vendor performance in terms of cost, quality, and delivery.

5. Waste Management & Control

• Analyze food waste data and identify areas to reduce avoidable loss.

• Work with kitchen teams to develop strategies for better portion control and production planning.

6. Compliance & SOP Adherence

• Ensure food cost practices follow IKEA standards and financial procedures.

• Support internal audits and maintain compliance with health, safety, and food handling regulations.

7. System Management & Reporting

• Use IKEA’s internal systems (e.g., Navision, Food System Tools, Microsoft Dynamics, SAP) for accurate reporting.

• Generate and analyze daily/weekly/monthly cost reports.

8. Collaboration with Key Stakeholders

• Work closely with:

• IKEA Food Manager (for operations and planning).

• Purchasing/Procurement team (for pricing and sourcing).

• Finance (for reconciliations and budgeting).

9. Safety & Security

• Ensure compliance with food safety standards (HACCP, local health authority guidelines) across IKEA Kuwait market Restaurants, Bistro, and Swedish Food Market.

• Conduct regular safety audits and risk assessments to identify hazards in food handling, storage, and preparation areas.

• Enforce hygiene protocols and safe working practices among all food staff, including PPE usage and sanitization standards.

• Coordinate with Facilities and Safety teams to maintain functional fire safety equipment, emergency exits, and first aid readiness.

• Lead documentation and reporting of any safety incidents, food safety breaches, or security violations.

• Monitor and control access to food storage and preparation areas to prevent theft, contamination, or unauthorized activity.

• Support waste disposal and chemical handling processes to ensure safe, compliant, and environmentally responsible operations.