Cost Controller F&B
Skills
About This Role
1. Inventory & Stock Management
· Supervise and assist in regular physical stock-taking across all storerooms, kitchens, and bars.
· Track inventory turnover, monitor stock levels to prevent overstocking, and identify slow-moving or expiring items.
· Verify that delivered goods match weight, trim, and count specifications.
·
· **2.
Cost Analysis & Reporting**
· Reconcile food and beverage costs between requisitioned items and physical inventory.
· Prepare detailed weekly and monthly cost-control reports to highlight gross margins and variances.
· Track and evaluate hidden costs, such as staff meals, promotional comps, and spoilage.
3. Menu Engineering & Pricing
· Calculate precise recipe costs and establish potential costs of sales to guide profitable menu pricing.
· Update menu costs periodically and assist the executive chef and F&B Manager with menu engineering.]
4. Auditing & Compliance
· Audit the Point of Sale (POS) system daily to validate voids, discounts, and complimentary items.
· Conduct routine and unannounced spot checks in receiving areas and outlets to ensure strict adherence to standard operating procedures.
·
· **Key Requirements & Skills**
· **Education:** Bachelor's degree or Diploma in Hospitality Management, Finance, or Accounting.
· **Experience:** Typically 2+ years of prior cost controlling experience in a hotel, resort, or high-volume F&B environment.
· **Technical Skills:** Advanced proficiency in MS Excel and strong working knowledge of specialized Materials Management software (e.g., Check SCM, MC/Materials Control) and POS systems (e.g., Micros, Simphony).
· **Attributes:** Exceptional numerical accuracy, strict attention to detail, and a proactive approach to cost-saving strategies.
Pay: QAR5,000.00 - QAR6,000.00 per hour
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