Regional Cost Controller

About the role

Support local kitchen, chef, bar, and operations teams with recipe, cost, and inventory management. Ensure all information (product, pricing, and stock) in the Purchasing System (Adaco) is accurate and up-to-date. Over time, the role will expand to support Food, Beverage, and Variables categories across procurement activities, including purchasing system management, vendor setup, invoice management, cost control, spend analytics, contract review, and process governance.

Responsibilities

• Administer the Adaco purchasing system, ensuring database cost prices and purchase codes are accurate.
• Create and link recipes in Adaco to the Revenue System (MICROS).
• Report on missing PLUs and recipes weekly.
• Review global and local recipes with relevant departments.
• Perform regular cleanup of the F&B products database in Adaco.
• Correct database errors, analyze mistakes, and advise site management on maintaining accuracy.
• Provide monthly Adaco training.
• Analyze cost of sales (COS) and report against budget/theoretical.
• Perform cost and scenario analysis, benchmarking, and competitor awareness.
• Analyze purchases, losses, theft, and wastage.
• Liaise with Finance to adjust systems (Adaco and Sage) after site food and beverage reconciliations.
• Support backup approach for missed invoices.
• Perform weekly spot checks on site ordering, delivery approvals, and invoices.
• Support weekly beverage inventory/stock counts and quarterly variable inventory/stock counts.
• Ensure variable par levels are accurate and sites order effectively against them.
• Develop actions to reduce waste and purchasing costs.
• Maintain and optimize the Purchasing System, supplier, and product database.
• Support new sites and teams with onboarding and training on the Purchasing System.
• Provide administrative support to the Procurement department for stock and margin reporting.
• Generate ad-hoc reports as requested.
• Continuously improve systems and processes for best practices and efficiency.
• Escalate non-compliance issues to management.
• Document key processes.
• Establish and agree on key performance targets to optimize business performance.

Requirements

• At least 3 years of progressive cost control and/or operational purchasing management experience.
• Food and Beverage procurement experience is an advantage.
• Operational experience within hospitality is an advantage.
• Proficiency in Microsoft Office applications, particularly Excel/Spreadsheets.
• Experience with Purchasing & EPOS systems, ideally Adaco and MICROS.

Physical Requirements

• Ability to seize, grasp, turn, and hold objects with hands.
• Ability to work on your feet for at least 8 hours.
• Fast-paced movements between different parts of the club.
• Ability to move, pull, carry, or lift at least 40 pounds.
• Occasional kneeling, bending, crouching, and climbing as required.

Benefits

• Health Care + 401K: Full-time employees are eligible for medical, dental, and vision benefits, as well as a retirement fund with a 2% match.
• Paid Time Off: Full-time employees receive sick days and vacation days.
• Career Development: Opportunities for domestic or international career progression, both managerially and technically.
• Soho Impact: Empowering the community through mentoring, apprenticeships, local outreach, and sustainability initiatives.
• Learning & Development: Access to a wide range of internally and externally run courses.
• Cookhouse & House Tonic: Monthly events celebrating food and drink, including trips, training, and activities.
• Team Events: Monthly fun events such as fitness sessions, cinema screenings, and art classes.
• Team Meal: Free substantial meals while on duty in Houses & Restaurants.

Pay

In accordance with New York law, the salary range for this role is $65,000—$70,000 USD. The range for other geographies may vary based on market differences. Actual compensation will be determined based on experience and other factors permitted by law.