Food And Beverage Controller

Position SummaryThe Food & Beverage (F&B) Controller is responsible for monitoring, controlling, and optimizing all food and beverage costs across outlets, ensuring profitability, compliance, and operational efficiency while maintaining quality standards.

• Key Responsibilities1. Cost Control & AnalysisMonitor daily, weekly, and monthly food & beverage cost percentages.
• Analyze variance reports between actual vs. standard consumption.
• Identify cost leakages, wastage, and pilferage.
• Ensure recipe costing and menu engineering are accurate and updated.
• Review portion control and yield testing for all menu items.
• Conduct break-even and profitability analysis for outlets.
• 2. Inventory ManagementSupervise monthly physical stock audits of kitchen, bar, and stores.
• Verify stock transfers between outlets and central stores.
• Monitor slow-moving, non-moving, and near-expiry inventory.
• Ensure FIFO (First In First Out) procedures are strictly followed.
• Reconcile purchase orders, goods received notes (GRN), and stock issues.
• 3. Procurement & Vendor CoordinationEvaluate vendor quotations and ensure competitive pricing.
• Compare market rates and maintain vendor benchmarking reports.
• Monitor quality and quantity of goods received.
• Support vendor negotiations along with Purchase Manager.
• 4. Revenue & Sales MonitoringMonitor outlet sales performance daily.
• Verify POS reports against actual sales.
• Track complimentary, voids, discounts, and staff meals.
• Ensure proper billing procedures are followed.
• Audit cash and credit card settlements.
• 5. Menu Engineering & PricingWork with Executive Chef and F&B Manager to:
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• Conduct menu profitability analysis.
• Identify high-margin and low-margin items.
• Suggest price revisions when required.
• Standardize recipes and costing sheets.
• 6. Compliance & Internal AuditConduct surprise audits in kitchen and bar.
• Ensure adherence to company SOPs.
• Monitor wastage control procedures.
• Maintain documentation for internal and external audits.
• Ensure statutory compliance related to food cost documentation.

7. ReportingPrepare and submit:

• Daily Food Cost Report
• Beverage Cost Report
• Monthly Consumption Report
• Inventory Variance Report
• Cost of Sales Analysis
• Budget vs. Actual Report
• Profitability Analysis per outlet
• 8. CoordinationWork closely with:
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• Executive