Food Beverage Controller

Prepare daily/monthly food and beverage cost reports, analyze cost of sales, and monitor potential variances between actual and projected costs.

• Inventory Management: Oversee the receiving, storage, and issuing of materials to ensure proper stock rotation and minimize waste. Conduct regular, systematic physical inventory spot-checks.
• Purchasing & Menu Costing: Collaborate with chefs and purchasing teams to set standard recipes, calculate menu prices, and review supplier invoices for accuracy.
• Operational Audits: Monitor POS systems for unauthorized discounts, voids, or transfers, ensuring compliance with hotel policies.
• Waste Reduction: Identify areas for cost reduction, implement savings strategies, and manage "dead stock".
• Quality Control: Check quality of raw material as per the standard specification of Hotel Industry Key Requirements

Qualifications

• Education: Graduate with B.com, Bachelors degree in Hotel Management.
• Experience: Proven experience in cost control within the hospitality industry.
• Skills: Strong numerical, analytical, and MS Excel skills.
• Systems: Proficiency in Inventory Management software and POS systems. Key Metrics
• Cost Variance Analysis: Monitoring the difference between budgeted and actual consumption.
• Inventory Turnover: Ensuring efficient stock usage and preventing overstocking.
• Recipe Costing Accuracy: Ensuring menu items are profitable based on ingredient costs.