Job Title: Food Controller Executive
Department: Finance / Food & Beverage Controls
Location: The Marque Club
Reporting To: Financial Controller / Finance Manager
Job Purpose
The Food Controller Executive is responsible for monitoring and controlling food costs, inventory, purchasing, receiving, and consumption of food and beverage items. The role ensures accurate stock management, minimizes wastage, and supports profitability through effective cost control and compliance with company policies.
Key ResponsibilitiesFood Cost Control
- Monitor daily food cost and consumption against budget.
- Analyze food cost variances and recommend corrective actions.
- Ensure standard recipes and portion control are followed.
- Conduct yield and recipe cost analysis.
Inventory Management
- Verify daily receiving of food and beverage items.
- Monitor stock levels and maintain inventory accuracy.
- Conduct daily, weekly, and monthly stock audits.
- Ensure FIFO/FEFO practices are followed.
Receiving & Stores
- Verify purchase orders, invoices, and Goods Receipt Notes (GRNs).
- Ensure quality and quantity of materials received match purchase specifications.
- Monitor movement of materials between stores, kitchens, and outlets.
Costing & Reporting
- Prepare daily, weekly, and monthly food cost reports.
- Monitor consumption trends and identify unusual variances.
- Maintain recipe costing and menu costing records.
- Generate inventory valuation and wastage reports.
Compliance & Audit
- Ensure compliance with company SOPs, food control procedures, and internal audit requirements.
- Participate in internal and external audits.
- Monitor expiry dates and proper storage of food items.
Coordination
- Work closely with the Executive Chef, Purchase, Stores, Kitchen, and Finance teams.
- Support menu engineering and pricing exercises.
- Assist in budget preparation and cost optimization initiatives.
Qualifications
- Bachelor's Degree or Diploma in Hotel Management, Commerce, Finance, or Hospitality Management.
- 2–5 years of experience in Food Cost Control, Stores, Inventory, or Finance within hotels, resorts, clubs, or restaurants.
Skills Required
- Strong knowledge of food costing and inventory management.
- Understanding of recipe costing and menu engineering.
- Proficiency in MS Excel (Pivot Tables, VLOOKUP, formulas).
- Experience with hospitality ERP/POS systems (e.g., IDS, Opera, SAP, Materials Control, BirchStreet, etc.).
- Analytical and numerical skills.
- Attention to detail and accuracy.
- Good communication and coordination skills.
Key Performance Indicators (KPIs)
- Food Cost % vs Budget
- Inventory Accuracy
- Stock Variance
- Wastage Control
- Timely Completion of Stock Audits
- GRN & Invoice Accuracy
- Recipe Costing Accuracy
- Compliance with SOPs and Audit Requirements
Compensation & Benefits
As per company policy and industry standards.
Preferred Experience
- Hospitality industry experience in luxury hotels, resorts, clubs, or fine dining restaurants.
- Knowledge of inventory control, food production processes, and procurement practices.
- Experience in pre-opening projects is an added advantage.
The Food Controller Executive plays a critical role in maintaining profitability by ensuring effective food cost management, inventory control, and compliance with operational and financial standards, thereby supporting the premium service excellence of The Marque Club
Pay: ₹25,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Paid time off
Work Location: In person
