Key Responsibilities
Cost Control & Analysis
- Monitor and control food and beverage costs in line with approved budgets.
- Prepare daily, weekly, and monthly F&B cost reports with variance analysis.
- Analyze consumption patterns, yield, wastage, and pilferage.
- Assist in menu engineering and pricing decisions in coordination with the Executive Chef and F&B Manager.
Inventory & Stores Management
- Supervise receiving, storage, and issuing procedures for all F&B items.
- Ensure proper stock rotation (FIFO), hygiene, and storage standards.
- Conduct regular physical stock counts (daily spot checks, monthly inventories).
- Investigate and report stock discrepancies.
Purchasing & Vendor Control
- Review purchase requisitions and purchase orders for accuracy and compliance.
- Ensure procurement follows approved vendors, contracts, and pricing.
- Evaluate supplier performance and price fluctuations.
- Coordinate with Purchasing to control quality, quantity, and cost.
Revenue Control & Compliance
- Ensure accurate posting of F&B revenues in POS and accounting systems.
- Monitor complimentary, voids, discounts, and staff meals.
- Ensure compliance with hotel SOPs, audit standards, and statutory requirements.
- Support internal and external audits related to F&B operations.
- Ensure accurate configuration of recipes, yields, and portion controls in ERP/POS systems.
- Conduct periodic outlet audits to ensure adherence to standards and procedures.
- Strengthen and maintain SOPs for cost control, stock management, and consumption tracking.
- Identify process gaps and implement corrective and preventive actions.
Reporting & Systems
- Prepare and submit F&B MIS reports to management.
- Maintain recipe costing, menu costing, and portion control standards.
- Ensure correct configuration and usage of POS and inventory systems.
- Support month-end and year-end closing activities.
Team Coordination
- Train F&B and stores teams on cost awareness and control procedures.
- Promote a culture of accountability and cost consciousness.
- Act as a key link between Operations and Finance.
Qualifications & Experience
- Bachelor’s degree in Commerce, or Accounting.
- 3–6 years of experience as F&B Controller in a hotel/resort.
- Experience in luxury or upscale hospitality preferred.
Skills & Competencies
- Strong analytical and numerical skills
- Excellent knowledge of F&B operations and costing
- Proficiency in hotel POS, inventory, and accounting systems
- Attention to detail and strong follow-up skills
- Good communication and coordination abilities
Job Type: Full-time
Pay: ₹30,000.00 - ₹70,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
