Job Description

Company Description
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

We're looking for a detail-oriented and analytical F&B Controls Executive to join our dynamic team in Mumbai, India. In this pivotal role, you'll be the backbone of our food and beverage financial operations, ensuring cost efficiency, accuracy, and compliance across all outlets. You'll work collaboratively with our Executive Chef, Outlet Managers, Stores, and Finance teams to drive profitability while maintaining the highest standards of operational integrity. If you're passionate about numbers, process improvement, and supporting a thriving F&B operation, we'd love to hear from you!

• Monitor and analyze daily food and beverage costs across all outlets, identifying variances against budget and established standards
• Prepare comprehensive daily, weekly, and monthly F&B cost reports with actionable insights for management review
• Track food and beverage cost percentages and gross margins to ensure profitability targets are met
• Conduct regular physical inventory counts for food, beverage, liquor, and operating supplies with meticulous accuracy
• Reconcile physical stock with system records and investigate discrepancies promptly
• Identify and flag slow-moving, expired, and high-risk inventory items to minimize waste and loss
• Monitor adherence to FIFO (First In, First Out) methodology, proper storage practices, and portion control standards
• Verify purchase orders, receiving notes, and supplier invoices to ensure accuracy and compliance with contracted prices
• Collaborate with Stores and Purchasing teams to ensure purchases align with approved suppliers and pricing agreements
• Oversee receiving procedures to prevent losses, damage, and pilferage through effective controls and documentation
• Assist in recipe costing and menu engineering initiatives to optimize profitability
• Update menu costs based on market price fluctuations and support pricing decisions that maximize margins
• Ensure F&B operations comply with hotel standard operating procedures and internal control frameworks
• Identify, document, and report control weaknesses, wastage patterns, and cost variances to senior management
• Support audit activities and stock take exercises with organized record-keeping and supporting documentation
• Provide cost control guidance and training to F&B operations teams to foster a culture of financial responsibility
• Contribute to month-end closing processes and support comprehensive F&B financial reporting

Qualifications
**Required Qualifications:**

• Bachelor's degree in Accounting, Finance, Hospitality Management, or a related field
• 1-3 years of professional experience in F&B cost control, hotel finance, or similar hospitality finance role
• Advanced proficiency in Microsoft Excel (pivot tables, VLOOKUP, data analysis, reporting)
• Strong knowledge of inventory management principles and FIFO methodology
• Solid understanding of food safety standards and proper storage practices
• Excellent analytical and problem-solving skills with a keen eye for detail
• Proficiency in financial reporting and cost variance analysis
• Strong communication and coordination abilities with cross-functional teams
• Familiarity with hotel standard operating procedures and internal control frameworks
• Ability to work efficiently under pressure and meet tight deadlines

**Preferred Qualifications:**

• Experience with accounting software or ERP systems (SAP, Oracle, or similar platforms)
• Knowledge of menu costing and recipe analysis
• Exposure to hospitality industry best practices and benchmarking
• Certification in hospitality management or accounting (CPA, CA, or equivalent)
• Experience in a multi-outlet or chain restaurant environment
• Familiarity with food cost percentage calculations and margin analysis

Skills Required