Group Financial Controller

Group Food & Beverage Procurement, Control & Systems Manager

Location: Head Office, Bournemouth, with regular visits to group properties

Industry: Hotels, Restaurants & Hospitality

Reporting to: Group Food & Beverage Director and Group Financial Controller

Working closely with: Group Executive Chef, General Managers, Head Chefs, and Finance Department

Scope: Hotels, Bars, Restaurants across the group, with further expansion planned

Employment: Full-time, permanent

The F&B Procurement, Control & Systems Manager is responsible for the governance, compliance, systems administration and commercial performance monitoring of F&B procurement activity across the hotel portfolio. The role ensures approved supplier compliance, purchasing controls, menu profitability analysis, stock integrity, system integration and operational insight to support improved margins, reduced risk and enhanced decision-making.

Key Responsibilities

1. Food & Beverage Cost Control

• Establish and maintain food and beverage cost targets across all restaurants.

• Monitor actual costs against budgets and investigate variances.

• Work with chefs to improve food gross profit margins.

• Analyse portion control, food wastage and stock losses.

• Identify opportunities to improve profitability without compromising quality.

• Produce weekly and monthly cost-performance reports.

2. Procure Wizard & Systems Management

• Manage and optimise the group's use of Procure Wizard.

• Implement consistent purchasing and stock-control procedures.

• Ensure accurate product information, supplier prices and recipe costs.

• Develop reporting systems to monitor purchasing and inventory.

• Train chefs and managers in correct system usage.

• Identify opportunities to automate processes and improve reporting accuracy.

3. Procurement & Supplier Management

• Review existing supplier agreements and purchasing arrangements.

• Monitor supplier pricing and identify cost-saving opportunities.

• Support supplier negotiations and purchasing standardisation.

• Ensure compliance with approved supplier lists.

• Benchmark product costs across all restaurants.

• Work with suppliers to maintain product quality and competitive pricing.

4. Menu Engineering & Recipe Costing

• Work alongside the Group Executive Chef to establish accurate recipe costing.

• Maintain recipe specifications and ingredient pricing.

• Analyse menu profitability and recommend improvements.

• Support seasonal menu changes and new restaurant concepts.

• Monitor the financial impact of menu changes.

• Help establish appropriate selling prices and gross profit targets.

5. Stock Management & Operational Controls

• Introduce consistent stocktaking procedures across all properties.

• Monitor stock variances and investigate discrepancies.

• Develop controls for wastage, transfers, purchasing and stock adjustments.

• Ensure restaurants maintain appropriate stock levels.

• Conduct regular operational audits.

• Support restaurant management teams in implementing corrective actions.

6. Financial Reporting & Performance Analysis

• Develop standardised F&B financial reporting across the group.

• Prepare weekly food and beverage cost reports.

• Identify underperforming departments and restaurants.

• Analyse purchasing trends and supplier price movements.

• Support the F&B Director with financial planning and budgeting.

• Present recommendations for improving gross profit.

7. Systems Development & Group Expansion

• Design scalable purchasing and cost-control procedures for new restaurants.

• Support the implementation of Procure Wizard across new properties.

• Standardise reporting and operational controls throughout the group.

• Identify and recommend improvements to existing F&B management systems.

• Support the F&B Director and Executive Chef with future expansion projects.

Candidate Requirements

Essential experience

• Minimum 3–5 years in F&B cost control, hospitality procurement, inventory management or a comparable role.

• Strong experience within hotels, restaurant groups or multi-site hospitality operations.

• Excellent understanding of food and beverage gross profit, recipe costing and stock control.

• Experience implementing operational systems and financial controls.

• Strong Excel and financial reporting skills.

• Ability to work effectively with chefs, operational managers and senior leadership.

• Commercial mindset with a proven record of improving profitability.

Highly desirable

• Practical experience using Procure Wizard.

• Experience managing purchasing and inventory systems across multiple properties.

• Previous head-office or group-level hospitality experience.

• Experience supporting restaurant openings or business expansion.

• Knowledge of EPOS integrations, supplier management and inventory reporting. What We Offer Competitive salary plus service charge. Staff discounts across THE NICI Collection. Career development opportunities. Meals on duty. Ongoing training and support.

Competitive salary plus service charge.

Staff discounts across THE NICI Collection.

Career development opportunities.

Meals on duty.

Ongoing training and support.

Join THE NICI Collection and be part of an exciting growth story where exceptional hospitality, great people and memorable experiences are at the heart of everything we do.