Food & Beverage (F&B) Cost Controller

Role & responsibilities

1. Inventory & Stock Control

• Physical Audits: Conduct weekly and monthly physical stock-takes of the central dry store, walk-in coolers, sweet production unit, cafe counter, and restaurant kitchen.
• Variance Analysis: Reconcile physical stock counts against POS and inventory software records to investigate and report discrepancies immediately.
• Storage Oversight: Maintain tight security over high-value items (e.g., saffron, nuts, ghee, coffee beans) and enforce standard hygiene and organization rules (FIFO/FEFO).

2. Inter-Departmental Tracking (Cross-Contamination Control)

• Internal Transfers: Manage and log daily inventory transfers between sections (e.g., milk moving from the sweet production unit to the cafe barista counter).
• Cost Allocation: Ensure that every ingredient used is billed to the correct department's ledger so individual profit margins remain accurate.

3. Recipe Costing & Menu Engineering

• Recipe Standardization: Work with the Executive Chef, Head Halwai, and Head Barista to lock in exact recipes and ingredient weights into the costing system.
• Yield Testing: Calculate exact yield percentages for bulk preparations (such as milk reduction for mawa/khoya) to determine the accurate cost per kilogram.
• Price Monitoring: Track market fluctuations for key commodities (dairy, nuts, LPG, coffee beans) and alert management when a menu price adjustment is needed to preserve gross profit margins.

4. POS & Revenue Auditing

• Transaction Reviews: Conduct daily audits on the POS billing system. Investigate all voids, bill reprints, complementary entries, and cancelled Kitchen Order Tickets (KOTs).
• Waste Tracking: Maintain three distinct wastage logs (Restaurant, Sweet Shop, Cafe) and analyze root causes for spikes in spoilage or overproduction.
• Packaging Control: Monitor and manage the inventory of premium sweet boxes, carry bags, and cafe takeaway cups as strictly as food items.

Preferred candidate profile

Experience: Minimum of 24 years of experience as an F&B Controller or Cost Auditor. Experience in a hybrid environment (retail + kitchen) or a bakery/sweet shop setup is a major advantage.

• Education: Bachelor’s degree in Hotel Management, Finance, Accounting, or a related field.
• Technical Skills: Proficiency in hospitality inventory management software (e.g., IDS, Petpooja, POSist, Tally, or similar) and advanced Microsoft Excel skills.
• Analytical Mindset: Excellent mathematical ability with a sharp eye for detail, patterns of theft, or operational leakages.
• Communication: Strong interpersonal skills to collaborate firmly yet constructively with kitchen chefs, storekeepers, and front-of-house staff.