Job Summary
The F&B Cost Controller is responsible for monitoring and controlling food and beverage costs by maintaining inventory accuracy, analyzing consumption, verifying recipes, conducting audits, and ensuring compliance with company policies. The role supports profitability through effective cost management and accurate reporting.
Key ResponsibilitiesCost Control
- Monitor daily, weekly, and monthly food and beverage costs.
- Analyze food cost, beverage cost, and gross profit margins.
- Identify cost variances and recommend corrective actions.
- Prepare periodic cost reports for management review.
Inventory Management
- Conduct daily, weekly, and monthly inventory counts.
- Verify stock movement, wastage, breakage, and spoilage.
- Reconcile physical stock with the inventory system.
- Investigate stock discrepancies and prepare variance reports.
Recipe & Menu Costing
- Prepare and maintain standard recipe cards.
- Calculate menu costing and selling prices.
- Monitor recipe compliance and portion control.
- Update recipe costs based on market price fluctuations.
Purchasing & Receiving
- Verify purchase orders, invoices, and goods received.
- Ensure purchases comply with approved vendor rates.
- Monitor price fluctuations and recommend cost-saving opportunities.
- Coordinate with procurement for competitive pricing.
Store & Production Audit
- Conduct regular audits of kitchen, bar, and stores.
- Monitor FIFO and FEFO implementation.
- Ensure proper storage, hygiene, and stock rotation.
- Verify production against consumption.
Reporting & Analysis
- Prepare:
- Daily Food Cost Report
- Beverage Cost Report
- Inventory Variance Report
- Wastage Report
- Monthly Cost Analysis
- Present findings and recommendations to management.
Compliance
- Ensure compliance with company SOPs.
- Maintain proper documentation and records.
- Support internal and external audits.
- Ensure adherence to food safety and inventory control standards.
Required Qualifications
- Bachelor's degree in Commerce, Hotel Management, Finance, or a related field.
- Certification in Hospitality Cost Control is an added advantage.
Experience
- 2–5 years of experience in F&B Cost Control within restaurants, hotels, or hospitality organizations.
- Experience with restaurant inventory and POS systems is preferred.
Required Skills
- Strong analytical and numerical skills.
- Knowledge of food costing and inventory management.
- Proficiency in Microsoft Excel.
- Experience with POS and inventory software.
- Good communication and reporting skills.
- High attention to detail.
- Ability to work under deadlines.
Key Performance Indicators (KPIs)
- Food Cost %
- Beverage Cost %
- Inventory Accuracy
- Stock Variance %
- Wastage Reduction
- Recipe Compliance
- Timely Inventory Closure
- Cost Saving Initiatives
- Audit Compliance Score
Preferred Software Knowledge
- Microsoft Excel (Advanced)
- POS Systems (Petpooja, POSist, Toast, etc.)
- ERP/Inventory Management Systems
- Microsoft Office Suite
Working Conditions
- 6-day work week with rotational weekly off.
- Flexibility to work weekends, holidays, and during month-end inventory.
- Frequent interaction with kitchen, stores, procurement, and finance teams.
This JD is suitable for standalone restaurants, casual dining chains, and premium restaurant brands such as Burma Burma Restaurant & Tea Room.
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
- Cell phone reimbursement
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
