Food & beverage Controls executive

The Food and Beverage Controls Executive is responsible for monitoring, analyzing, and managing the cost and usage of food and beverage products. This role ensures that proper inventory levels are maintained, wastage is minimized, and revenue is maximized through accurate cost control procedures and reporting systems.

Key Responsibilities:

Inventory Management :

• Conduct regular stock counts of all food and beverage items.
• Monitor inventory levels and coordinate with procurement and kitchen teams.
• Ensure proper storage and issuing procedures are followed.

Cost Control:

• Analyze consumption patterns and wastage.
• Prepare and analyze daily/weekly/monthly cost reports.
• Recommend strategies for reducing cost without compromising quality.

Systems & Reporting:

• Maintain accurate records in POS and inventory software.
• Reconcile POS sales reports with consumption reports.
• Prepare variance analysis between actual and theoretical cost.

Purchasing Support:

• Assist in verifying invoices and purchase orders.
• Ensure compliance with approved suppliers and pricing.
• Monitor delivery quality and adherence to order specs.

Compliance & Audits:

• Ensure that F&B operations follow hygiene and safety standards.
• Support internal and external audits with accurate data and documentation.

Qualifications and Skills:

• Bachelor’s degree in Hotel Management or related field.
• 2–4 years of experience in F&B cost control or inventory management.
• Strong knowledge of F&B operations and inventory systems (e.g., Material Control).
• Good analytical and numerical skills.
• Proficient in MS Excel and other reporting tools.
• Attention to detail and high level of integrity.

Work Environment:

• Based in a restaurant chain office or kitchen.
• Will involve coordination with kitchen, purchasing, finance, and service teams.

Job Type: Full-time

Pay: ₹15,000.00 - ₹25,000.00 per month

Work Location: In person