The F&B Controller will be responsible for managing costs, monitoring inventory, controlling wastage, and ensuring profitability across outlets. This role is crucial in maintaining financial discipline while supporting operations and business growth. Key Responsibilities: Cost Control & Analysis Monitor daily food and beverage costs and ensure adherence to budget. Analyze consumption patterns, wastage, and variance reports. Recommend cost-saving measures without compromising on quality. Inventory & Procurement Oversee purchasing, receiving, and storage of F&B supplies. Conduct regular stock audits and reconcile with system records. Implement inventory control systems to reduce pilferage and wastage. Financial Reporting Prepare daily/weekly/monthly cost reports for management. Support finance team with profit & loss (P&L) analysis. Ensure compliance with company policies and statutory requirements. Collaboration Work closely with chefs, outlet managers, and operations teams to maintain cost efficiency. Support menu engineering by analyzing food cost vs. sales performance. Requirements: Graduate in Hotel Management, Commerce, or related field. 2–5 years of experience in F&B cost control, inventory, or finance (hospitality/restaurant industry preferred). Strong knowledge of F&B accounting, costing, and inventory management systems. Proficiency in MS Excel, POS, and ERP systems. Analytical mindset with attention to detail.

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Food & Beverage Controller