Assistant F&B Cost Controller

Overview

Job Description

• Assist in monitoring and maintaining Food & Beverage cost control procedures to ensure compliance with company policies and established standards.
• Verify supplier invoices, purchase orders, requisitions, and goods received to ensure accuracy in pricing, quantities, and supporting documentation.
• Support the preparation of daily, weekly, and monthly cost reports, inventory reconciliations, consumption analyses, and journal entries.
• Assist in maintaining food and beverage cost percentages and identifying cost variances for management review.
• Participate in physical inventory counts and maintain accurate inventory records for food, beverage, and operating supplies.
• Monitor stock levels and support the replenishment process to ensure adequate inventory is maintained in accordance with approved par stock levels.
• Conduct routine checks of receiving, storeroom, and kitchen operations to ensure proper inventory control procedures are followed.
• Assist in menu costing, tracking high-cost items, and preparing cost analysis reports to support operational decision-making.
• Investigate inventory discrepancies and support corrective actions to minimize waste and control costs.
• Collaborate with the Finance, Purchasing, Kitchen, and Food & Beverage teams to ensure effective cost management and inventory control.
• Maintain accurate records and filing systems related to purchasing, receiving, inventory, and cost control activities.
• Uphold company policies, ethical standards, and service culture while performing all duties in a professional and efficient manner.

Qualifications

• Bachelor’s degree in Accounting, Finance, or Hospitality Management.
• Previous experience in the similar role with in a hotel or hospitality environment (minimum 2 years preferred).
• Solid understanding of hotel operations, F&B controls, and inventory management.
• Proficient in cost control systems, PMS (e.g., Opera), and accounting software (e.g., Sun, SAP).
• Advanced skills in MS Excel and financial reporting tools.
• Ability to analyze food, beverage, and general inventory costs, track wastage, and recommend improvements.
• Familiarity with procurement processes, stock reconciliation, and month-end closing.
• Strong analytical and numerical skills with high attention to detail.
• Effective communication and coordination with departments like F&B, Purchasing, and Finance.

Why Join Radisson Hotel Group?

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