F&B Cost Controller

Role overview

Inventory management and analysis

• Oversee receiving, storage, and issuing of food and beverage items against purchase orders and invoices.
• Maintain par levels, conduct month-end stock counts, and reconcile physical stock with system records.
• Monitor FIFO, expiry dates, wastage, and spoilage; investigate stock variances.
• Use ABC analysis for high-value items, FSN analysis for stock movement, and XYZ analysis for demand variability, forecasting, and par levels.

Recipe, POS, and cost controls

• Develop and update recipe cards with the Chef, including costing, yields, and portion sizes; cost new menu items and recommend selling prices.
• Maintain menu items, prices, and recipe links in the POS; reconcile sales with inventory consumption and monitor voids, discounts, and complimentary items.
• Prepare daily and monthly reports comparing actual and theoretical food and beverage costs.
• Monitor supplier prices and support purchasing and budgeting with cost-saving recommendations.

Menu analysis

• Analyze sales mix and contribution margin to classify menu items as Stars, Plowhorses, Puzzles, and Dogs.
• Recommend menu pricing, repositioning, or item removal to improve profitability.
• Perform other duties assigned by management.

Qualifications and requirements

• Bachelor's degree in Accounting, Finance, or Hospitality Management.
• At least 3–5 years of cost control experience in restaurants or F&B operations.
• Strong knowledge of inventory control, recipe costing, and menu engineering.
• Experience with POS and inventory systems such as Micros, Foodics, or Materials Control.
• Advanced Microsoft Excel and analytical skills; high attention to detail, accuracy, and integrity.

Work location

• Work is in person.