At Total Environment Hospitality Private Limited (TEHPL), we love creating rich, colourful, and vibrant experiences that evoke emotions and touch the heart. Drawing inspiration from nature, the earth, arts and crafts, and our deep-rooted cultural heritage, Windmills celebrates the harmonious union of music, carefully curated food, and fine craft beer, set amidst a treasure trove of hand-picked books.

Since opening in September 2012, Windmills has become a place where friends and family come together to enjoy craft beer, delicious food, and beautiful music from around the world. As we celebrate our 11th anniversary, we reflect on the wonderful friends we've made and the joyful moments we've shared.

Our other offering, our labour of love, Oota Bangalore. A restaurant that celebrates the cuisine, culture and traditions of Karnataka.

In Kannada, "Oota aita?" (Have you eaten?) is more than just a greeting. It's an ice-breaker, a question of general concern, and a symbol of Karnataka hospitality. Using that warmth and graciousness as inspiration, we created Oota, a dining experience that features hyper-local Karnataka cuisine

Why TEHPL?

We are committed to inspiring change in the world, one guest at a time. Every team member is an experience-creator, ensuring a consistent and memorable experience from the moment our guests walk into the last call and beyond. We are building a team with mental grit and conviction, chasing lofty aspirations without compromising on values.

With every new hire, we aim to raise the bar, expanding our perspective on the work we do and the world we share. Here's to making the places we go more beautiful, the experiences we have more enjoyable, and the things we eat and drink more delicious. If it's from Total Environment, you can expect it to be sensitively designed, completely personal, and totally original.

Your Role in Our Story

The F&B Controller is responsible for monitoring sales, stock, and costs of all F&B operations. The role ensures accurate reporting, cost control, and compliance with company policies, while supporting management in improving profitability and efficiency.

Key Responsibilities

Reconcile daily sales and verify open, void, discount, and NC (Not Chargeable) checks.
Calculate and verify daily stock; maintain excise register.
Prepare food cost, spoilage, wastage, and IKT reports; share with Accounts.
Conduct Menu Engineering, APC, and cover analysis; provide insights to GM, Chef & Restaurant Manager.
Support management in controlling costs, minimizing wastage, and improving menu profitability.

Requirements

Bachelor’s degree in Hotel Management, Finance, or related field.
3–5 years of F&B control or cost management experience in hospitality.
Strong knowledge of F&B operations, cost control, and compliance.
Proficiency in MS Excel/ERP systems; analytical and detail-oriented.

If you're passionate about culinary craftsmanship and ready to elevate your career in an environment that champions innovation and culinary excellence, we invite you to join us.

Job Type: Full-time

Pay: ₹25,000.00 - ₹40,000.00 per month

Benefits:

Food provided
Health insurance
Leave encashment
Paid time off
Provident Fund

Work Location: In person