Churchgate Hospitality Private Limited
Website:
nksharestaurant.com
Job details:
Company Description Churchgate Hospitality Private Limited (CHPL) is a hospitality-led brand house focused on creating distinct, experience-first dining concepts. Each restaurant is built with a clear point of view, rooted in culture, shaped by design, and delivered through thoughtful service and refined culinary craft. The portfolio currently includes Nksha, an Art Deco-inspired North Indian fine dining space; Otoki, a precision-driven, minimalist Japanese dining experience; and Tamak, a bold North Indian concept centered on warmth, flavor, and social dining. CHPL approaches restaurant development as brand building rather than outlet expansion, ensuring each concept has a unique identity and memorable guest experience.
F&B Controller
Location: Mumbai
Department: Finance & Operations
Reports To: Chief Financial Officer / Director of Operations
Experience Required: 8-10 Years in Hospitality, Restaurants, Hotels, or Food Service Operations
Position Summary
We are seeking an experienced and detail-oriented Food & Beverage Controller to oversee all aspects of food and beverage cost management, inventory controls, menu costing, recipe standardization, procurement analysis, and profitability optimization across multiple restaurant brands.
The ideal candidate should possess strong analytical skills, deep operational understanding of restaurant businesses, and a proven track record in menu engineering, food costing, inventory controls, variance analysis, and profit enhancement initiatives.
Key ResponsibilitiesMenu Engineering & Profitability Management
- Conduct regular menu engineering analysis to classify menu items based on popularity and profitability.
- Recommend pricing strategies to improve contribution margins while maintaining market competitiveness.
- Analyze menu mix and suggest product rationalization.
- Work closely with culinary and operations teams during menu development and updates.
- Evaluate gross profit performance by category, dish, and outlet.
- Develop strategies to maximize food and beverage profitability.
Costing & Recipe Controls
- Prepare detailed recipe cost sheets for all menu items.
- Monitor and maintain accurate food and beverage cost percentages.
- Ensure all recipes, portions, and yields are standardized.
- Conduct periodic reviews of ingredient prices and update costing models.
- Investigate cost fluctuations and recommend corrective actions.
Inventory Management & Controls
- Implement and maintain robust stock control systems.
- Conduct monthly inventory audits and surprise stock checks.
- Monitor stock movements, wastage, pilferage, and variances.
- Ensure proper inventory valuation and reconciliation.
- Establish minimum, maximum, and reorder stock levels.
Procurement & Vendor Analysis
- Review purchase prices and negotiate cost-saving opportunities with procurement teams.
- Analyze vendor quotations and pricing trends.
- Track market price movements of key commodities.
- Identify opportunities for sourcing optimization and standardization.
Financial Analysis & Reporting
- Prepare weekly and monthly F&B performance reports.
- Track key financial KPIs including:
- Food Cost %
- Beverage Cost %
- Gross Margin %
- Contribution Margin
- Consumption Variances
- Yield Variances
- Inventory Turnover
- Present actionable recommendations to senior management.
Operational Controls & Compliance
- Ensure compliance with SOPs, purchase procedures, and internal controls.
- Implement systems to reduce wastage and improve operational efficiency.
- Conduct outlet audits covering:
- Receiving
- Storage
- Production
- Portion Controls
- Transfers
- Consumption Tracking
- Coordinate with finance and operations teams for monthly closures.
Systems & Process Improvement
- Manage POS, ERP, inventory, and costing systems.
- Automate reporting and analytical processes where possible.
- Develop dashboards to monitor real-time performance indicators.
- Support implementation of new restaurant openings and menu launches.
Key Skills & CompetenciesTechnical Skills
- Advanced Menu Engineering
- Food & Beverage Costing
- Recipe Standardization
- Inventory Management
- Yield Analysis
- Variance Reporting
- Procurement Analytics
- Restaurant Financial Controls
- Budgeting & Forecasting
Software Proficiency
- Microsoft Excel (Advanced)
- POS Systems
- ERP Platforms
- Inventory Management Software
- Power BI or similar reporting tools preferred
Behavioral Competencies
- Strong analytical mindset
- Attention to detail
- Commercial acumen
- Problem-solving ability
- Ability to influence operations teams
- Excellent communication and presentation skills
Qualifications
- Bachelor's Degree in Commerce, Finance, Hotel Management, or related field.
- Professional certifications in Cost Management, Hospitality Finance, or Inventory Management will be an added advantage.
Preferred Experience
- 8-10 years of experience in restaurant chains, hospitality groups, hotels, QSRs, or casual/fine dining operations.
- Experience managing multiple outlets and brands.
- Demonstrated success in improving gross margins through menu engineering and cost optimization.
- Strong understanding of Indian food & beverage operations.
Key Performance Indicators (KPIs)
- Food Cost %
- Beverage Cost %
- Gross Margin Improvement
- Menu Contribution Margin Enhancement
- Inventory Variance %
- Wastage Reduction %
- Stock Turn Accuracy
- Procurement Savings Achieved
- Audit Compliance Scores
- Timely Submission of Management Reports
Ideal Candidate Profile: A commercially focused hospitality professional who can bridge finance and operations, drive profitability through data-led menu engineering, and establish world-class food and beverage control systems across a multi-brand restaurant portfolio.
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