F&B Controller

Role & responsibilities

To support F&B cost control, inventory management, procurement validation, and financial efficiency while minimising wastage and operational losses.

Key Responsibilities

• Monitor daily Food & Beverage costs, consumption, and stock movements.
• Reconcile POS sales, inventory, and actual consumption and identify variances.
• Verify purchase orders, supplier invoices, pricing, and deliveries.
• Monitor stock issuance, transfers, wastage, and ensure FIFO practices.
• Assist with recipe and menu costing and support pricing updates.
• Prepare F&B cost and inventory reports for management.
• Ensure compliance with company policies and statutory/excise requirements.
• Coordinate with Kitchen, Stores, Purchasing, and Finance teams.
• Support internal/external audits and inventory checks.
• Assist in training staff on cost control, inventory management, and loss prevention.

Preferred candidate profile

Specific Job Knowledge, Skills, and Abilities:

• Basic understanding of F&B costing principles, inventory control, and procurement.
  
• Knowledge of financial reporting, taxation, and industry compliance.
  
• Proficiency in MS Office (especially Excel) and inventory software.
  
• Strong analytical and problem-solving skills.
  
• Effective communication and coordination skills.
  Qualification Standards:
  
• Education: Bachelors degree/diploma in Hospitality, Finance, or a related field.
  
• Experience: 2–4 years of experience in F&B cost control or inventory management.
  Employment Conditions:
  
• Willingness to work in a dynamic and time-sensitive environment.
  
• Flexibility to work beyond standard hours when required.
  
• Occasional travel for audits and compliance checks.