THE ROLEAt Bombay Sweet Shop, we’re reinventing mithai with creativity, craft, and nostalgia. Tokeep delivering exceptional products while maintaining the highest quality andoperational efficiency, we’re looking for a Cost Control Manager who can bring sharpanalytical skills and financial discipline to our production and retail operations.As part of the Hunger Inc. family—home to The Bombay Canteen, O Pedro,Veronica’s, and Papa’s—Bombay Sweet Shop is where tradition meets innovation. Tosupport this vision, we need someone who can ensure that every ingredient, process,and resource is used with precision and purpose.We are hiring a Cost Control Manager to build and enforce consumption disciplineacross all Bombay Sweet Shop manufacturing locations. This is not a factory finance ormonth-end accounting role. This role exists to answer the following question, every day:● What did we plan to consume, what did we actually consume, and why is there agap● What are the pressures on gross margins? How can we improve it?● Which controls are breaking as we scale, and how do we rebuild them?WHO YOU AREThis role is for someone who has lived through scale:● 10 → 50+ outlets● Managed at-scale inventory SKU counts, recipe changes, supplier churn, newlocations● Seen controls break and rebuilt themRESPONSIBILITIES1. Own the ERP as the single source of truth for cost and inventory dataa. Own recipe and BOM master data in the ERP — ensure every producthas an accurate, version-controlled recipe loaded with correct yields,UOMs, and ingredient costsb. Ensure all production, consumption, and inventory transactions arecaptured in the ERP in real time — no offline spreadsheets, no end-of-daybulk entriesc. Enforce GRN and stock transfer workflows within the ERP — reject anyprocess that bypasses the systemd. Drive ERP hygiene: SKU rationalisation, UOM standardisation, eliminationof duplicate items, and consistent cost centre tagging across locationse. Be the primary user-side owner during ERP upgrades, module rollouts, orsystem migrations — define requirements from a cost control lens,validate configurations, and ensure nothing breaks during transitionsf. Build ERP-generated reports that replace manual trackers — theoreticalvs actual consumption, purchase price variance, slow-moving inventory,and yield analysis should all come from the system, not from Excel2. Own the truth of consumptiona. Own theoretical vs actual consumption across all SKUsb. Govern recipe accuracy and version controlc. Identify yield loss, wastage, rejects, rework, pilferaged. Control food and packaging consumption leakage3. Be the enforcement layer operations cannot bypassa. Conduct kitchen, warehouse, and dispatch auditsb. Run cycle counts and surprise inventory checksc. Challenge unexplained variances until closedd. Escalate non-compliance using data, not opinions4. Build systems that survive scalea. Design and implement SOPs for:i. Recipe creation and updatesii. Wastage recordingiii. Stock counts and reconciliationsiv. Inter-location transfersb. Strengthen POS / inventory / accounting integrationsc. Improve master data hygiene (SKUs, UOMs, recipes)d. Reduce manual overrides as scale increases5. Control inventorya. Own inventory accuracy across all locationsb. Investigate physical vs system variancesc. Track expiry, slow-moving and obsolete stockd. Identify and close shrinkage and loss gaps6. Enforce purchase-to-pay disciplinea. Enforce PO → GRN → Invoice complianceb. Track purchase price variances vs contractsc. Identify UOM errors, substitutions, short/excess receiptsd. Ensure supplier credits and claims are captured7. Run an operational reporting cadencea. Build daily and weekly dashboardsb. Drive exception-based reporting:i. Abnormal consumptionii. Yield deteriorationiii. Inventory mismatches8. Build and lead the cost control functiona. Hire, train, and manage a 2–4 member cost control teamb. Standardise audits, checks, and escalation mechanismsc. Act as institutional memory for what breaks during scaleWHO YOU WILL REPORT TOYou will report to the Director of FinanceSKILLS & EXPERIENCE● 5–10 years in FMCG● Clear evidence of having scaled operations:●10 → 50+ outlets, or● Single → multi-kitchen, or● Rapid SKU and volume expansion● Prior ownership of cost control, inventory, and consumption systems● Deep hands-on experience with recipe costing and yield analysis● Strong inventory control and wastage tracking capability● Hands-on ERP experience — not just “used the system” but configuredrecipes/BOMs, designed inventory workflows, and driven adoption acrossreluctant operations teams. Experience with food manufacturing ERPs (Baromax,BatchMaster, SAP B1, or similar) is a strong plus● Comfortable spending time in kitchens and warehouses● Ability to hold operations accountable using dataWHAT YOU’LL GETCareer GrowthBe part of an innovative, fast-growing hospitality group shaping the future of Indianmithai and dining.Impactful RoleYour insights and financial discipline will directly influence efficiency, profitability, andoperational excellence.Supportive TeamCollaborate with passionate chefs, creators, and operators who value creativity,precision, and teamwork.Competitive SalaryA compensation package that reflects your experience, expertise, and contribution.If you're ready to contribute to a brand that blends heritage with imagination—and bringfinancial clarity to a fast-paced, creative environment—we’d love to hear from you!
