Cost Accounting Manager

Cost Accounting Manager – Mandaluyong

The Standard Hospitality Group

Location: Mandaluyong, National Capital Region

Salary: ₱ - ₱

Job Type: Full-time

Posted 1 day ago

The Cost Accounting Manager is responsible for overseeing the company’s cost accounting function across all restaurant brands and commissary operations. This role ensures the integrity of cost reporting, inventory valuation, recipe standard costing, and gross margin analysis. The position plays a critical role in controlling food, beverage, packaging, and commissary costs while supporting decision-making for pricing, menu engineering, and operational efficiency.

The role requires close collaboration with Finance, Supply Chain, Operations, Commissary, and Culinary teams to provide timely, accurate, and actionable cost insights that drive profitability and sustainable growth.

• Cost Accounting & Control: Establish, monitor, and maintain standard costing for all menu items, raw materials, and commissary products. Analyze actual production and store-level costs vs. standards, explain variances, and recommend corrective actions. Ensure proper allocation of shared costs across brands and commissary operations.
• Inventory Management: Oversee monthly inventory counts across restaurants and commissary; validate results and investigate discrepancies. Implement policies for stock rotation, spoilage tracking, and wastage reporting to minimize food cost leakages. Coordinate with Supply Chain on inventory valuation and reconciliation.
• Menu & Commissary Costing: Partner with Culinary and Operations teams on new menu item costing, recipe standardization, and profitability assessment. Provide cost impact analysis for menu pricing changes, promotions, and commissary production shifts.
• Reporting & Analysis: Deliver accurate and timely cost reports, including food cost percentage, commissary yield reports, variance analyses, and contribution margins. Develop dashboards to monitor cost performance at store, brand, and commissary levels. Support Operations and Finance in forecasting and budgeting food and beverage costs.
• Process Improvement & Systems: Drive automation of cost tracking and reporting using ERP/BI tools. Standardize costing and inventory processes across multiple brands and commissary units. Recommend best practices for commissary-to-store transfer pricing and cost monitoring.
• Governance & Compliance: Ensure adherence to internal control policies for inventory management and cost reporting. Support internal and external audits by providing accurate cost schedules and documentation.
• Leadership & Team Development: Lead, coach, and develop a team of cost accountants and analysts. Foster a culture of accountability, discipline, and continuous improvement.

Education

• Bachelor’s degree in Accountancy or Finance; CPA preferred but not required.

Experience

• At least 8–10 years of progressive experience in cost accounting, with exposure to multi-brand restaurant chains, commissary, or food manufacturing. Proven track record in managing cost control and inventory across multiple locations. Strong background in ERP systems (SAP, Oracle, or similar) and costing modules.

Knowledge and Skills

• Deep understanding of food cost control, recipe costing, yield management, and commissary operations.
• Strong analytical, problem-solving, and financial modeling skills.
• Excellent collaboration skills with cross-functional teams (Culinary, Supply Chain, Operations).
• Detail-oriented and results-driven. High integrity and commitment to governance. Strong leadership with ability to drive change and process discipline.

Other

• Willing to be based in Mandaluyong; travel as required.

Notes: Please retain any legally required EEO statements as applicable by your organization.