F&B Controller

Role overview

Financial returns and cost control

• Prepare and distribute monthly food and beverage costing reports and manage weekly cost reporting.
• Manage stock-takes, beverage inventory counts, variance investigations, and monthly inventory close.
• Balance beverage inventory values with the general ledger and investigate differences.
• Monitor par levels, slow-moving goods, expiry dates, spoilage, breakage, and wastage; report findings to relevant departments.
• Verify beverage requisitions and purchases against authorization and purchase orders.
• Prepare reports covering food cost, beverage and menu costing, breakfast costing, breakages, wastage, and stock differences.
• Prepare banquet-event P&L statements and verify banquet bills and event orders against policy.
• Review void, discount, entertainment, transfer, amenity, and other cost-control reports.
• Account for rebates, transfers, adjustments, and entertainment costs; prepare monthly journal entries for cost or credit adjustments.
• Prepare recipe costing and recommend selling prices; carry out spot checks of food receiving for quality.
• Maintain liquor and licensing records, verify excise registers, and liaise with excise officials on statutory compliance.

People and responsible business

• Train and develop staff who need greater cost awareness to help reduce wastage.
• Maintain sufficient beverage cellar stock in line with par levels.
• Support energy and cost-saving initiatives, hotel CSR initiatives, and purchasing market surveys.
• Ensure cost-control policies and procedures are followed.

Requirements

• Graduate qualification required; postgraduate qualification preferred.
• 3–5 years of experience in F&B controls in the hotel industry.