CSML GROUP
Website:
csmlgroup.com
Job details:
Job SummaryThe F&B Controller is responsible for monitoring and controlling food and beverage costs, maintaining inventory accuracy, ensuring proper purchasing procedures, conducting stock audits, and maximizing profitability while minimizing wastage. The role works closely with the kitchen, bar, stores, and finance teams to ensure effective cost control and compliance with company standards.
Key ResponsibilitiesInventory & Stock Control
- Monitor daily inventory of food, beverages, and operating supplies.
- Conduct daily, weekly, and monthly stock counts.
- Investigate inventory variances and discrepancies.
- Ensure accurate stock movement and inventory records.
- Maintain optimal stock levels and prevent overstocking or stock shortages.
Cost Control
- Calculate and monitor food cost and beverage cost percentages.
- Analyze recipe costing and menu profitability.
- Monitor wastage, spoilage, breakage, and pilferage.
- Recommend corrective actions to improve cost efficiency.
- Track daily consumption versus sales.
Purchasing & Receiving
- Verify purchase requisitions before approval.
- Ensure all purchases comply with company policies.
- Check supplier invoices against purchase orders and goods received.
- Coordinate with vendors regarding pricing and quality.
- Monitor market price fluctuations.
Audits & Compliance
- Conduct regular stock and operational audits.
- Ensure FIFO (First In, First Out) and FEFO (First Expiry, First Out) practices are followed.
- Verify proper storage conditions.
- Ensure compliance with company SOPs and hygiene standards.
- Maintain documentation for internal and external audits.
Reporting & Analysis
- Prepare daily, weekly, and monthly cost reports.
- Generate variance analysis reports.
- Present inventory and cost-saving reports to management.
- Analyze sales trends and consumption patterns.
- Recommend strategies to improve profitability.
Coordination
- Work closely with:
- Executive Chef
- Restaurant Manager
- Bar Manager
- Purchase Department
- Stores
- Finance Team
- Support menu engineering and pricing decisions.
Required Qualifications- Bachelor's degree in Hospitality Management, Commerce, Finance, or a related field.
- 3–5 years of experience in F&B cost control, inventory management, or hospitality finance.
- Experience in restaurants, hotels, or hospitality groups preferred.
Required Skills- Strong knowledge of food and beverage costing.
- Inventory and stock management.
- Purchase and vendor management.
- Advanced Microsoft Excel.
- Knowledge of POS and inventory management systems.
- Analytical and problem-solving skills.
- Strong numerical aptitude.
- Attention to detail.
- Good communication and interpersonal skills.
Key Performance Indicators (KPIs)- Food Cost %
- Beverage Cost %
- Inventory Accuracy
- Stock Variance %
- Wastage Reduction
- Monthly Cost Savings
- Purchase Compliance
- Audit Compliance
- Shrinkage Control
- Timely Submission of Reports
Preferred Experience- Experience with hospitality ERP or inventory software.
- Knowledge of menu engineering and recipe costing.
- Experience managing multi-outlet restaurants is an advantage.
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