Inventory Manager & Cost Controller

The Food Inventory Manager & Cost Controller is responsible for overseeing all aspects of food and beverage inventory management, ensuring cost efficiency, accuracy, and alignment with operational standards. This role focuses on controlling food costs, monitoring stock levels, preventing wastage, and providing timely financial and operational reports to management.

Key Responsibilities

Inventory Management

• Develop and implement effective inventory control procedures for food and beverage items.
  
• Monitor daily stock movements, conduct regular stock counts, and reconcile variances.
  
• Ensure proper storage, labeling, and rotation (FIFO/FEFO) of all F&B items.
  
• Maintain accurate records of purchases, transfers, consumption, and wastage.
  

Cost Control & Analysis

• Track and analyze food & beverage costs, ensuring adherence to budgeted cost percentages.
  
• Generate daily, weekly, and monthly cost reports for management review.
  
• Identify and minimize areas of food wastage, pilferage, or inefficiencies.
  
• Collaborate with procurement and kitchen teams to optimize supplier pricing and portion control.
  
• Assist in menu engineering by providing cost analysis of menu items and suggesting pricing strategies.
  

Compliance & Standards

• Ensure compliance with hygiene, safety, and storage regulations (HACCP/ISO standards).
  
• Enforce internal controls related to stock handling, receiving, and issuing.
  
• Support audits by providing accurate stock and cost data.
  

Collaboration

• Work closely with the Executive Chef, F&B Manager, and Finance team to maintain cost efficiency.
  
• Train and guide storekeepers and relevant staff on inventory and cost control best practices.
  
• Coordinate with suppliers for timely deliveries, returns, and discrepancies.
  

Key Skills & Competencies

• Strong analytical and numerical skills with attention to detail.
  
• Knowledge of F&B cost control methods, inventory management, and procurement.
  
• Proficiency in MS Excel, ERP systems, and POS software.
  
• Ability to work under pressure and meet deadlines.
  
• Strong organizational, problem-solving, and communication skills.

Performance Indicators (KPIs)

• Accuracy of stock records and variances.
  
• Achievement of targeted food cost % against budget.
  
• Reduction in food wastage and pilferage.
  
• Timeliness and accuracy of cost control reports.