Cost Accounting Manager

2 hours ago


Manila, National Capital Region, Philippines SHG SERVICES INC. Full time ₱1 - ₱2 per year

JOB SUMMARY

We are looking for an experienced Cost Accounting Manager to oversee all cost accounting functions across our restaurant brands and commissary operations. This role ensures accurate cost reporting, inventory valuation, recipe costing, and gross margin analysis to support pricing decisions, menu engineering, and operational efficiency.

You will work closely with Finance, Supply Chain and Operations teams to deliver timely insights that drive profitability and sustainable growth.

JOB RESPONSIBILITIES:

A. Cost Accounting & Control

  • Manage and maintain standard costing for menu items, raw materials, and commissary products
  • Analyze actual vs. standard costs and investigate variances
  • Ensure proper allocation of shared costs across all brands and commissary units

B. Inventory Management

  • Oversee monthly store and commissary inventory counts
  • Validate results and resolve discrepancies
  • Implement policies on spoilage tracking, wastage reporting, and stock rotation

C. Menu & Commissary Costing

  • Collaborate with Culinary and Operations on recipe costing and standardization
  • Evaluate profitability of new menu items, promotions, and commissary production changes

D. Reporting & Analysis

  • Prepare accurate food cost reports, yield reports, and variance analyses
  • Develop dashboards for cost performance monitoring across stores and brands
  • Support forecasting and budgeting for F&B costs

E. Process Improvement & Systems

  • Lead automation initiatives using ERP/BI tools
  • Standardize costing and inventory processes across brands
  • Recommend best practices for commissary-to-store transfer pricing

F. Governance & Compliance

  • Ensure adherence to internal controls for inventory and cost reporting
  • Support internal and external audits with accurate schedules and documentation

G. Leadership & Team Development

  • Lead and mentor cost accountants and analysts
  • Build a culture of accountability, discipline, and continuous improvement

JOB QUALIFICATIONS:

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

  • 8–10 years of progressive cost accounting experience

  • Background in multi-brand restaurants, commissary, or food manufacturing
  • Strong experience managing inventory and cost control across multiple locations
  • Hands-on ERP experience (SAP, Oracle, or similar)
Skills
  • Deep knowledge of recipe costing, yield management, and food cost control
  • Strong analytical and financial modeling abilities
  • Excellent collaboration across Finance, Supply Chain, Operations, and Culinary teams
Behavioral Traits
  • Detail-oriented, disciplined, and results-driven
  • High integrity and strong governance mindset
  • Strong leadership with the ability to drive process improvements


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