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THE ROLE

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At Bombay Sweet Shop, we’re reinventing mithai with creativity, craft, and nostalgia. To keep delivering exceptional products while maintaining the highest quality and operational efficiency, we’re looking for a Cost Control Manager who can bring sharp analytical 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. To support 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 discipline across all Bombay Sweet Shop manufacturing locations. This is not a factory finance or month-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 a gap?

• 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 ARE

This role is for someone who has lived through scale:

• 10 → 50+ outlets

• Managed at-scale inventory SKU counts, recipe changes, supplier churn, new locations

• Seen controls break and rebuilt them

RESPONSIBILITIES

1. Own the ERP as the single source of truth for cost and inventory data

   • Own recipe and BOM master data in the ERP — ensure every product has an accurate, version-controlled recipe loaded with correct yields, UOMs, and ingredient costs

   • Ensure all production, consumption, and inventory transactions are captured in the ERP in real time — no offline spreadsheets, no end-of-day bulk entries

   • Enforce GRN and stock transfer workflows within the ERP — reject any process that bypasses the system

   • Drive ERP hygiene: SKU rationalisation, UOM standardisation, elimination of duplicate items, and consistent cost centre tagging across locations

   • Be the primary user-side owner during ERP upgrades, module rollouts, or system migrations — define requirements from a cost control lens, validate configurations, and ensure nothing breaks during transitions

   • Build ERP-generated reports that replace manual trackers — theoretical vs actual consumption, purchase price variance, slow-moving inventory, and yield analysis should all come from the system, not from Excel

2. Own the truth of consumption

   • Own theoretical vs actual consumption across all SKUs

   • Govern recipe accuracy and version control

   • Identify yield loss, wastage, rejects, rework, pilferage

   • Control food and packaging consumption leakage

3. Be the enforcement layer operations cannot bypass

   • Conduct kitchen, warehouse, and dispatch audits

   • Run cycle counts and surprise inventory checks

   • Challenge unexplained variances until closed

   • Escalate non-compliance using data, not opinions

4. Build systems that survive scale

   • Design and implement SOPs for:

     • Recipe creation and updates

     • Wastage recording

     • Stock counts and reconciliations

     • Inter-location transfers

   • Strengthen POS / inventory / accounting integrations

   • Improve master data hygiene (SKUs, UOMs, recipes)

   • Reduce manual overrides as scale increases

5. Control inventory

   • Own inventory accuracy across all locations

   • Investigate physical vs system variances

   • Track expiry, slow-moving and obsolete stock

   • Identify and close shrinkage and loss gaps

6. Enforce purchase-to-pay discipline

   • Enforce PO → GRN → Invoice compliance

   • Track purchase price variances vs contracts

   • Identify UOM errors, substitutions, short/excess receipts

   • Ensure supplier credits and claims are captured

7. Run an operational reporting cadence

   • Build daily and weekly dashboards

   • Drive exception-based reporting:

     • Abnormal consumption

     • Yield deterioration

     • Inventory mismatches

8. Build and lead the cost control function

   • Hire, train, and manage a 2–4 member cost control team

   • Standardise audits, checks, and escalation mechanisms

   • Act as institutional memory for what breaks during scale

WHO YOU WILL REPORT TO

You will report to the Director of Finance

SKILLS & 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 configured recipes/BOMs, designed inventory workflows, and driven adoption across reluctant 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 data

WHAT YOU’LL GET

• Career Growth: Be part of an innovative, fast-growing hospitality group shaping the future of Indian mithai and dining.

• Impactful Role: Your insights and financial discipline will directly influence efficiency, profitability, and operational excellence.

• Supportive Team: Collaborate with passionate chefs, creators, and operators who value creativity, precision, and teamwork.

• Competitive Salary: A compensation package that reflects your experience, expertise, and contribution.

If you're ready to contribute to a brand that blends heritage with imagination—and bring financial clarity to a fast-paced, creative environment—we’d love to hear from you!