Job Summary
The F&B Cost Controller is responsible for monitoring and controlling food and beverage costs by ensuring accurate inventory management, recipe costing, menu pricing, stock audits, and compliance with company policies. The role works closely with the Kitchen, Purchasing, Stores, and Operations teams to minimize wastage, improve profitability, and maintain cost efficiency.
Key ResponsibilitiesCost Control & Analysis
- Monitor daily, weekly, and monthly food and beverage costs.
- Analyze cost variances and investigate discrepancies.
- Prepare cost reports and recommend corrective actions.
- Monitor food cost percentage, beverage cost percentage, and gross profit margins.
Inventory Management
- Conduct daily, weekly, and monthly inventory counts.
- Verify stock movements, transfers, and consumption.
- Reconcile physical inventory with system records.
- Investigate inventory shortages, overages, and wastage.
Purchasing & Receiving
- Verify purchase orders, invoices, and goods received.
- Ensure purchases comply with approved vendor agreements.
- Monitor purchase prices and identify cost-saving opportunities.
- Coordinate with vendors and the procurement team regarding pricing discrepancies.
Recipe & Menu Costing
- Prepare and maintain recipe costing sheets.
- Calculate menu item costs and recommend selling prices.
- Update recipe costs whenever ingredient prices change.
- Monitor portion control and recipe compliance.
Stock Control
- Monitor slow-moving, expired, and obsolete inventory.
- Ensure proper stock rotation using FIFO/FEFO principles.
- Track wastage, spoilage, breakage, and pilferage.
- Ensure proper storage and handling of food and beverage items.
Audit & Compliance
- Conduct surprise stock audits.
- Ensure compliance with SOPs, food safety standards, and internal controls.
- Verify inventory transactions and documentation.
- Support internal and external audit requirements.
Reporting
Prepare and submit:
- Daily Food Cost Report
- Beverage Cost Report
- Monthly Inventory Report
- Stock Variance Report
- Wastage Report
- Menu Engineering Report
- Purchase Price Variance Report
- Cost Saving Analysis
- Monthly Management Reports
Key Performance Indicators (KPIs)
- Food Cost %
- Beverage Cost %
- Inventory Accuracy
- Stock Variance
- Wastage Percentage
- Gross Profit Margin
- Purchase Price Variance
- Inventory Turnover Ratio
- Audit Compliance Score
- Timely Submission of Cost Reports
Qualifications
- Bachelor's degree in Commerce, Finance, Hospitality Management, Hotel Management, or a related field.
- Professional certifications in Cost Control or Inventory Management are an advantage.
Experience
- 3–5 years of experience as an F&B Cost Controller or in hotel/restaurant cost control.
- Experience with restaurant chains, hotels, or hospitality businesses is preferred.
Technical Skills
- Strong knowledge of food and beverage costing.
- Inventory management and stock reconciliation.
- Menu engineering and recipe costing.
- Advanced Microsoft Excel.
- Experience with POS and ERP systems (e.g., POSist, Petpooja, SAP, Oracle, or similar).
- Strong analytical and reporting skills.
Behavioral Competencies
- High attention to detail.
- Strong analytical and problem-solving skills.
- Integrity and confidentiality.
- Excellent communication and interpersonal skills.
- Ability to work under pressure and meet deadlines.
- Strong organizational and planning skills.
- Team collaboration and stakeholder management.
Working Conditions
- Based at the corporate office with regular visits to restaurant outlets and central kitchens.
- May require weekend, month-end, and year-end inventory audits.
Preferred Industry
- Restaurants
- Hotels
- QSR Chains
- Cloud Kitchens
- Hospitality
- Catering Services
This job description is suitable for restaurant and hospitality organizations such as Burma Burma Restaurant & Tea Room, where the F&B Cost Controller manages food and beverage costs across multiple outlets, central kitchens, and warehouses.
Pay: ₹25,000.00 - ₹30,000.00 per month
Benefits:
- Commuter assistance
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
