F&B Cost Controller

Job Summary

Cost Analysis and Recipe Management

• Maintain standard recipe cost cards for menu items across all outlets.
• Perform yield tests on meats, seafood, produce, and beverage preparations to calculate usable cost factors.
• Monitor food and beverage cost percentage variances against budgets and historical performance.
• Analyze menus to identify high-profit, high-volume items and recommend price adjustments or recipe redesigns.
• Work with Executive Chefs and F&B Managers to review theoretical versus actual cost variations weekly and monthly.

Inventory Control and Store Management

• Oversee monthly, bi-weekly, and spot physical inventory counts across central stores, kitchens, and bar outlets.
• Reconcile physical counts against system balances and investigate material discrepancies.
• Monitor outlet par stock to avoid stockouts and excess inventory.
• Manage slow-moving, near-expiry, and dead stock to reduce write-offs.
• Audit store transfers, requisitions, and returns for proper recording and authorization.

Purchasing, Receiving, and Vendor Audit

• Review requisitions, purchase orders, and supplier invoices against contracted pricing and specifications.
• Conduct market surveys and price comparisons for food, beverage, and consumable commodities.
• Spot-check deliveries for quality, quantity, weight, and temperature against delivery notes.
• Audit supplier payment requests against approved receiving records and credit notes.
• Evaluate vendor performance, delivery reliability, and contract adherence with Procurement.

Waste, Loss Control, and Reporting

• Monitor daily spoilage, breakage, waste, and complimentary item logs across culinary and service areas.
• Identify bottlenecks, excessive preparation waste, theft risks, and improper portioning; recommend corrective actions.
• Audit POS voids, cancellations, discounts, and staff meal allocations, and enforce secure storage for high-value items.
• Prepare daily or weekly F&B cost reports covering cost ratios, sales trends, and variances.
• Reconcile monthly cost of sales, calculate staff meal and interdepartmental charges, and prepare inventory valuations and write-off provisions.
• Provide cost analysis and recommendations during monthly executive operational reviews.

Qualifications and Skills

• A bachelor’s degree in Finance, Accounting, Hospitality Management, or a related field is required.
• At least 3–5 years of proven F&B Cost Controller experience in a hotel chain, high-volume restaurant group, or hospitality management company in the UAE/GCC region is required.
• Proficiency in hospitality ERP systems such as Materials Control, Micros Simphony, Oracle Hospitality, FMC, or SAP is required.
• Advanced Excel proficiency, including VLOOKUP, Pivot Tables, financial modeling, and macro utilization, is required.
• In-depth knowledge of POS integrations with inventory control systems is required.
• CMA or specialized hospitality financial certifications are advantageous.
• Solid knowledge of culinary terms, butchery yields, beverage operational ratios, and kitchen workflow mechanics is specified.

Reporting Structure