Description and details of activities * Develop and monitor cost structure per dining hall (raw materials, labor, indirect expenses) * Analyze actual vs. budgeted cost variances and identify deviations. * Control costs by recipe/menu, portions, shrinkage, and waste. * Participate in the preparation of operational budgets and profitability reports. * Establish efficiency KPIs per dining hall (cost per portion, cost per customer served, etc). * Validate correct price application based on contracts and current quotations. * Coordinate with procurement to optimize prices and evaluate suppliers. * Perform cost-benefit analysis for new proposals or menu changes. * Ensure compliance with tax and accounting guidelines in cost recording. * Issue monthly reports to management for decision-making. Experience and requirements * Bachelor's degree in accounting, finance, industrial engineering, or related field * Minimum 3 years of experience in cost analysis (preferably in food, catering, or high-volume production). * Advanced Excel skills, expert in charts, pivot tables, and financial reports. * Previous experience in industrial dining halls or food service operations, desirable. Benefits * Benefits according to the Federal Labor Law **Number of vacancies** 1 **Area** Administration **Contract** Permanent **Modality** In-person **Shift** Daytime **Workload** Full-time **Schedule*** Full-time **Education** Professional degree **Age** 22 \- 60 years **Availability to travel** No