The F&B Controller is responsible for monitoring, controlling, and analyzing all Food & Beverage costs within the organization. This role ensures accurate costing, minimizes wastage, supports menu engineering, and maintains compliance with company standards and financial objectives.
Key Responsibilities1. Cost Control & Analysis
Monitor daily F&B costs and ensure they align with budget and cost targets.
Analyze variances in cost of sales, food cost %, beverage cost %, and profitability.
Conduct regular cost audits across all F&B outlets.
Review recipes, yields, and portion control to ensure accurate product costing.
2. Inventory Management
Supervise monthly and weekly stocktakes for F&B stores and outlets.
Verify inventory counts and reconcile discrepancies.
Maintain proper documentation for stock movements, transfers, wastage, and spoilage.
Ensure inventory valuation is accurate and updated.
3. Purchasing & Receiving Oversight
Coordinate with purchasing and receiving teams to ensure correct pricing, quantity, and quality.
Verify supplier invoices, delivery notes, and purchase orders.
Support procurement in negotiating best prices without compromising quality.
4. Systems & Reporting
Maintain cost control systems (e.g., Material Control System, POS reports).
Prepare daily, weekly, and monthly F&B cost reports.
Generate menu item profitability analysis and recommend pricing adjustments.
Ensure data integrity between POS, inventory system, and financial system.
5. Compliance & Internal Controls
Ensure adherence to company policies for purchasing, receiving, and issuing.
Implement and enforce internal controls to prevent theft, pilferage, and wastage.
Monitor bar control measures (par levels, standard recipes, portioning, spillage logs).
6. Collaboration
Work with Executive Chef and F&B Manager to improve operational efficiency.
Support menu engineering, promotions, and forecasting activities.
Participate in F&B operational meetings and share cost-saving insights.
Key Skills & Competencies
Strong knowledge of F&B operations
Excellent analytical and numerical skills
High attention to detail and accuracy
Proficiency in cost control software (e.g., MC, Adaco, FMC) and MS Excel
Strong communication and cross-department collaboration
Knowledge of inventory management and procurement processes
Qualifications & Experience
Bachelor's degree in Finance, Accounting, Hospitality Management, or related field.
2-5 years of experience as F&B Cost Controller / Cost Analyst in hospitality.
Experience in hotels, resorts, or large multi-outlet F&B establishments preferred.
Familiarity with financial audits and accounting standards.
KPIs / Performance Indicators
Achievement of targeted food cost % and beverage cost %.
Accuracy of monthly inventories (variance reduction).
Timely and accurate reporting.
Reduction in wastage and pilferage.
Improvement in outlet profitability.
Job Type: Full-time
Pay: ?25,190.06 - ?34,311.49 per month
Work Location: In person
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